Saturday 3 May – Delights of the palace

Bell pepper panna cotta, mixed green salad with hazelnut oil. Slowly-cooked cod filet, mashed potatoes with Chablis sauce. Soup of red fruits infused with lemon grass. Carismatic chef Eric Gallet from the restaurant Le Bourgogne in Auxerre, recommended recently by GaultMillau, will be your culinary guide.