All dishes are composed of seasonal products, carefully selected with respect for nature, the land and a concern for daily quality.
3 Courses Set Menu : 57€ / 4 Courses Menu : 69€ - Menu available only at lunch time
Tender slices of octopus with a wild garlic chimichurri sauce. Chickpeas from Drome two ways: houmous & crisp.
Fillet served pink; pointed cabbage gratinated with almond powder & glazed spring turnips with maple syrup
Home-made condiment, mixed with salads and aromatic leaves.
Pistachio diplomate custard, soft biscuit, white chocolate & horseradich ice cream.
Sliced and marinated in a sweet & sour beet juice with Batak peppercorn. Green celery, chives oil, Peloponnese smoked feta and shiso in tempura.
Grilled on barbecue, trout roe from Pyrenées, botarga & Moro blood oranges Luscious Maltaise sauce with marigold flower.
Thin tartlet topped with a light wild garlic potato mousseline, Creamy morels with Mas Delmas oxidative wine and Pierre Matayron's Gascon cured ham.
Grilled with satay sauce; pointed cabbage & black ham from Gascony. In ravioli enhanced with Buddha’s hand citrus, heads’ bisque perfumed with Noilly Prat.
Crispy & melt in mouth. Green asparagus from Vaucluse glazed with cedrat, Utah Beach clams with a fresh herbs crust. Angostura bitter & veal jus.
Roasted low heat; datterino tomatoes & mousseron mushrooms condiment. Noirmoutier new potatoes, mussels from Groix island & herb butter ‘mariniere’.
Breast and foie gras cooked in a thin cereal crust, legs braised and grilled. Glazed turnips with green olives, Salmi sauce with juniper berries & ‘Rancio’ vinegar.
Poached with Mediterranean spices, gremolata & smoked pike’s eggs. Broad beans, garden peas & spring onions. Fresh verbena butter.
Home-made condiments, mixed salads and aromatic leaves.
Cooked in a light hibiscus syrup, olive oil financier biscuit & craft Greek yoghurt sorbet.
Ganache & soft cake with 73% Venezuelan chocolate, Cocoa bean ice cream. Pop cereal, corn emulsion & amber beer juice.
Naturally served with ‘Pain de Gênes’, Madagascar vanilla Chantilly, green celery sorbet & green cardamom sugar crisp.
Additional Cheese Course : 12€ extra / With wine & food pairing : 54€ extra / With Soft drinks and food pairing : 30€ extra
Additional Cheese Course : 12€ extra / With wine & food pairing : 75€ extra / With Soft drinks and food pairing : 40€ extra