**from April 7th 2015Breakfast: 6:30 a.m.-11:30 a.m.Dinner: 6:30 p.m.-10:30 p.m.
Roasted Westphalian suckling pig with caramelized chicory and Ysop-lavender jus
Fried Demeter Onsen egg with pieds bleu and confit of Roscoff onions, marinated foie gras and jus of peas
Carpaccio of Atlantic langoustines with sour cream and char caviar
Creamy and crispy beetroot stuffed with sherbet of basil, caramelized hazelnut and yoghurt from sheep’s milk
Mousse of white chocolate and lime- olive oil, ice cream of pineapple and sweet coulis of black olives