Appetizer: Fried bread, beet hummus
Starter: Squash and lentils cream
Main: Fish a la Vizcaina en Papillote. Two classics from France and Spain in one dish. Vizcaína (Byscaine Style) is a mother sauce from the Basque country based on red peppers and fish broth.
En papillote, or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper, but other material, such as a paper bag or aluminum foil, may be used. The parcel holds in moisture to steam the food. Wikipedia
Dessert: Tarte Tatin