Seabream
The crusted filet of tapenade, pickled zucchini and brandade

Turbot
Part of turbot cooked on bone, juice argan oil, fricassee of salsify

Seabass
The grilled fillet on skin and poached with clam juice, fricassee of artichoke and baby spinach

Monkfish 
Monkfish fillet infused with pork belly, a matelote sauce and baby leek slices sautéed in butter meunière style