3rd course

Poitrine de canard de Challans laquée au soja
Fine semoule arrossée d'un Consommé à la fève de Tonka,
jus de cuisson lié à la purée des dattes

Duck breast with stuff
mmmm....

more cheese

Comté de Grande Garde by a Master Cheesemaker

This girl's entire job is to cut and serve cheese. There are only 15 tables.

If that doesn't say "We're damn serious about cheese" then I don't know what does.
or maybe "We're batshit crazy about cheese"

Dessert

Dessert had 3 parts. (1) It had it's own amuse bouche

mocha eclair, pistachio macaron, nougat, mini caramel apple pie

(2) The official dessert was:

Mousseline de biscuit rose de Reims et pamplemousse, gélée de ratafia aux zestes de citron

Rose and grapefruit cookie topped with white chocolate petals, grapefruit sorbet, one slice of pink grapefruit and gold leafing. Decorated with pink gel and lime peel.

(3)And finally the birthday cake:

A light-as-air raspberry mousse layered in raspberry cake. Decorated with figues, raspberries and white chocolate