Amuse: sushi rice, grey/dutch shrimp, sesame seeds, dressing with pearsyrup.
Starter: swordfish marinated in lemondressing with frisee salad
Starter 2: scallop, parmesan, asparagus and Tobiko (flying fish roe)
Main: sauteed duckbreast, with mousseline and vegetables.
Dessert: tarte tartin and coffee granite. With caramelized egg-foam.
Not bad. I enjoyed this meal very much.