In the midst of winter nothing better than a lovely comforting soup : Soupe de poireaux au fromage bleu, sautéed leek, leek and blue cheese soup. Then we learn the art of deboning chicken to prepare a “Ballotine de Poulet aux épinards et champignons”, deboned chicken stuffed with a spinach and mushrooms preparation. To end on a sweet note: Madagascar Bourbon vanilla bean and Tonga bean crème brûlée with its perfect crisp caramel crust.