Fall & Winter: yellow beetroot salad, shallot and roasted peanuts; salsify like asparagus, orange mousse sauce; morels in yellow wine with cream and calamarata; free-range guinea fowl breast full of trumpets, artichokes in fantastic purée with foie gras, artichokes poivrades; vanilla-banana chocolate, comfortable caramel and milk chocolate banana vanilla sauce; Mont-Blanc…

Spring & Summer time: roasted eggplant and caviar enhanced with pink grapefruit zest; sardines, sheep’s cheese seasoned with salted lemon, crunchy yellow beetroot; breaded hake fillet, pak choi cabbage and roasted peppers, voatsiperifery pepper emulsion; vanilla éclair; chocolate tart…

Order right here: https://www.librairiegourmande.fr/chefs-france/17551-la-cuisine-de-guy-martin-au-grand-vefour.html?search_query=la+delicacies+de+man+martin+&outcomes=11