A gourmet journey with Italian accents. As an appetizer, a crispy polenta topped with a gorgonzola cream and crunchy pecans. Next comes 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, bursting with freshness. For the main course, seared tuna with a seasonal vegetable medley and a sauce vierge. To finish, French toast, roasted fig with acacia honey and rosemary, and verbena-flavored whipped cream.

A refined composition of earth and freshness. As an appetizer, polenta with a tuna quenelle and basil vinaigrette. This is followed by a revisited mimosa egg: seared leek, horseradish mayonnaise, trout eggs, 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, lemon-basil cream and meringue.

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