ESA teams up with Alain Ducasse for out-of-this-world cuisine

Cailles rC3B4ties au Madiran Quails roasted in Madrian wine

Magret de canard confit, condiment aux cC3A2pres Duck breast 'confit', with capers

Side dishes:

Carottes de sable au goC3BBt dE28099orange et coriandre Sand carrots with a hint of orange and coriander

CC3A9leri rave en dC3A9licate purC3A9e C3A0 la noix de muscade A light puree of celery with a hint of nutmeg

Caponata Tomato, aubergine and olive dip

Desserts:

GC3A2teau de semoule de blC3A9 fine aux abricots secs Semolina cake with dried apricots

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