The second course was soup. Carolline Ruiz had a traditional goulash-style beef broth served with rye bread, Axel's was a Mediterranean cream of matsutake with wild black truffle, and his own was a simple Nordic seafood chowder.
The third course was salad. Carolline Ruiz had an Oslo sweet and sour salmon with vegetable salad roll, Axel's was a French-style sour cream fruit salad with fresh raspberry sauce, and his own was a Mediterranean sweet shrimp salad.
Only the fourth course was the main dish, featuring chicken, duck, fish, meat, and game, not simply steak.
Hearing his son longing for a steak, Bryan Cooper ordered Carolline Ruiz a Michelin three-star Time Steak with morel truffle sauce, his son had a charcoal grilled T-bone steak with black pepper sauce and stir-fried mushrooms, and he himself ordered a Provencal Char-grilled Cod with pan-seared foie gras and blackcurrant.
