Marbled duck foie gras with celery, quince jam and figs with Timut pepper , Roasted Challans duckling with orange, coriander-carrots , 8 Famille Gillardeau, spéciale n° 2 , Cream of artichoke with black truffles, truffled toast , Poached Normandy coast turbot with citronella, squid ink spaghetti, melissa-coconut milk broth , Veal sweetbread with black truffles, fricassée of wild mushrooms, truffle puree