The menu announced for the CHU Dijon
Appetizer
– Traditional gougères, by Louis Philippe Vigilant and Damien Hufschmid
Entrance
Vichyssoise and seasonal vegetables in jelly, Japanese style
By Keishi Sugimura and Juri Sugimura
Dish
Basque chicken, fresh homemade tagliatelle
By Richard Bernigaud, Christian Quenel and David Zuddas
Cheeses by Philippe Delin
Desserts
Lemon cream in a glass, Breton shortbread, by Damien Hufschmid (100 p)
Or
Chocolate mousse, citrus confit and cocoa crumble, by Louis Philippe Vigilant and Lucie Darosey (20)
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