The "basic" four courses that I had were:
perfect scallops in a dazzling presentation . . .
|Caramelized onions with sauces inside and out|
|Noisette de chevreuil (venison)|
The chocolate dessert that I didn't choose was pretty great, too.
|Mussels with aioli and a tuile of unidentifed vegetable|
|A series of one-bite flavor bombs|
|Sorbet in a robe of milk skin|