Lunch at Arpege in Paris. Started with an amuse of sea crab mousse tartlette, followed by poached egg served in an egg shell with maple syrup and chive mousse, followed bychilled gaspacho and dijon mustard ice cream, followed bt rabbit terrine served with a goat cheese mixture and toasted bread, followed by slow roasted tuna with a salted butter glaze and a tomato and vegetable reduction sauce and caramelized preserved lemons, followed by spit grilled boned duck cooked with a salt crust and served with horseradish mouse, baby turnips, giblets braised in red wine and sauteed fresh sage. Two desserts followed by were not memorable
