A gourmet journey with Italian accents. As an appetizer, a crispy polenta enhanced with a gorgonzola cream and crunchy pecans. This is followed by a delicately melting vitello tonnato, a classic revisited with finesse. For the main course, rigatoni alle sarde with zucchini, basil, and garlic, sprinkled with pane fritto for a crunchy touch. To finish, our tiramisu, a timeless tribute to Italian sweetness.

A sunny menu with Mediterranean flavors. As an appetizer, polenta with chorizo and a red pepper coulis. This is followed by a Sicilian salad with olives and orange, all very fresh. For the main course, seared tuna, a seasonal vegetable medley, and sauce vierge. To finish, a pain perdu, roasted fig with acacia honey and rosemary, and whipped cream with verbena.

A refined balance between land and freshness. As an appetizer, polenta with a tuna quenelle and basil vinaigrette. Next is a mimosa egg with a twist: seared leek, horseradish mayonnaise, trout roe, and a citrus vinaigrette. For the main course, a duo of roasted Périgord duck and Label Rouge yellow chicken, carrot mousseline with orange, pan-fried shiitake and oyster mushrooms, and a Corsican poultry jus. To finish, a shortbread cookie, lemon-basil cream, and meringue.

You can ask this chef to create a meal around your preferences.