| Speciality dishes:
. Tahitian marinated fish . Scallop skewer with lemon butter . Roast rack
of lamb with herbs . Supreme of guinea fowl stuffed with mushrooms . Beef
fillet with morel mushrooms . Crème brûlée with Tahitian
vanilla . Fine apple tart . Profiteroles . Flambéed coffee Wines:
Côtes de Provence: .
Château Roubine (listed cru) .
Domaine de Bertaud . Saint André
de Figuière Bordeaux: .
Château Bozelle, Mouton Cadet Alsace:
. Riesling, Pinot noir, Pinot
gris, Gewürztraminer |