This menu and the pictures should give you some examples about my style.
I prefer to discuss every menu individually to your own taste.
appetizer
TarTare of Swordfish 'asian style'/ Burnt Lime Gel/
with corriander, chill, lime, ginger
starter
Pear and Celeriak Soup/ Tarragon Foam/ Marshmallow/ Bacon
main
Medium rare grilled Bavette Steak/ Lovage Jus/ Pomme Dauphine/ Green Beans/ Finger Carrots/
dessert
Tricolore of Valrhona Chocolate