CanapésLe Jéroboam terrine of foie gras with fruit chutney and toasted sourdough breadNormandy oysters with rye bread from La Halte d’Autrefois bakeryBoudin blancwith truffles from charcutier M ManierFree-range turkey from Licquesroasted in butter and thyme with chestnuts, rattes du Touquet and caramelised endiveVacherin de Mont d’Orserved with a green salad from CaseusBûche de Noëlvarious