The menu of the restaurant The 1903

Sautéed mushrooms, consommé and black truffle sabayon

Scallops in puff pastry, sorrel sabayon

Artichoke like a flower, "Barigoule" broth with coriander

Crayfish gratin "with a twist" by jean sulpice

Perch fillet, pistachio, butternut squash, lemongrass, ginger

“Floflo’s” féra with a bread crust, torrefied cauliflower, red vermouth flavored fishbone jus

Cider cooked hare saddle, parsnip and quince

Veal sweetbread and kidenys, carrots and cardamom

Selection of 5 french cheeses by Marc Dubouloz
from la Crèmerie des Marchés

Sweet Pumpkin with sorrel and vanilla ice cream

Grapefruit with eucalyptus-infused

Chocolate layers and blackcurrant, herbs sorbet

Caramel and roasted coffee soufflé, Auberge's french toast ice cream