you can find a written memory and some pictures of the evening as well (in French).
Amuse bouche: tête de lapin
Amazingly nice, this appetizer. Brains, cheeks and the tongue of a rabbit.
Betteraves, faisselle, citron confit (GM)
Yellow beet, fresh cream cheese (nothing special) and zest of lemon. Not my favourit.
Supion, jaune d'oeuf, pomme de terre cru et iode (JB)
How a like this taste... sea urchin! Is that umami? Tastes a bit like very old camembert as well, I would say. The runny egg and raw potato goes well with it. Broth finishes it off.
Soupe aux choux de homard, chabrot naturel (JB)
'Faire chabrol' or 'chabrot' means diluting your soupe with some red wine. Apparently only known in parts of France. Wonderful tastes come together in this plate: cabbage soupe, half a lobster.
Homard, topinambours, chorizo (GM)
Lightly smoked lobster and very thinly sliced chorizo are a wonderful combination. And Jerusalem artichoke? Please wake me up at night when you are ready to prepare it!
Maquereau fumé, purée de rutabaga, salade tiède de choux de Bruxelles et blettes (GM)
Smoked mackerel with a nice wintery stew, Brussels sprouts and perpetual spinach. Too bad of the saltiness of the whole.
Maquereau tiède aux noisettes, betterave rouge (JB)
Freshly sliced hazelnuts on mackerel, accompanied by beetroot. Heavenly!
Chausson de biche aux groseilles, pierre à fusil (JB)
Doe (a deer, a female deer) with red berries, wrapped in dough, a piece of foie gras on top. Ash of leek to ressemble gun powder. Great dish, good tastes.
Dos de chevreuil, cèleri braisé à l'orange, purée de kumquat confit, trompette de la mort (GM)
Back filet of roe, puree of celery root, kumquat (very strong) and trompette de la mort mushrooms (Craterella cornucopioides, far too salty!)
Gâteau de chatâignes, mousse de bananes, crumble de cacahuètes (JB)
Cake of chestnuts, banana mousse and crumble of peanuts. I was not so fond of the mousse but the cake and crumble were divine.
Baba dog (GM)
The good old famous baba au rhum, reinterpreted.
