.....I know, I know it's a bit off yet, but what will be on the menu this year.
We are planning:

to start

Ravioli of Lobster with Beurre Soy Sauce

then

Roast Wood Pigeon with lentilles vertes, wild mushrooms and black truffles

and to finish

Passion Fruit Souffle and of course a Tart au Citron (must have one of those)

and of course a bottle or two of some great 2004 Pillastro.

Peace