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 : 62€ / 4 Courses Menu : 75€ - Menu available only at lunch time
In tartar seasoned with a sea flavored mayonnaise; Mussels from Camargue & black raddish. Frothy & crispy Jerusalem artichoke.
Cooked with a thin crust of white bread ; brocoli variation, Roussillon kumquat & sea urchin bisque.
Home-made condiment, mixed with salads and aromatic leaves.
Roast apples in natural & ‘Tatin’; coconut chantilly, bergamot sorbet & vegetable coal meringue.
Roasted, enhanced with buddha’s hand citrus and green cardamom. Fennel & bearnaise sauce with thai basil and coral. Langoustine ravioli with condiment & head’s bisque.
Grilled on barbecue, Moro blood oranges, trout roe from Pyrenées & botarga. Luscious Maltaise sauce with marigold.
Sliced & marinated, served with yuzu dressing & maniguette pepper. Brocoletti in tempura & seasonal citrus.
Jerusalem artichoke, foie gras from maison Dupérier and Vaucluse black truffle baked into a thin warm brioche. Grilled baby gem lettuce and cooking broth with balsamic vinegar.
Crispy & soft. Green asparagus from Vaucluse glazed with cedrat, Clams gratinated with a fresh herbs crust. Onctuous Basque polenta & Angostura bitter veal jus.
Cooked meunière with turmeric spice; Carrot variation with Meyer lemon & kraft miso. Sauce made with cooking juices.
Cooked in a low oven; stewed puntarella with Cantabria anchovies and roasted Marasaki sweet potato. Chlorophylia & wolfed miso white butter sauce.
Breast grilled on a barbecue, legs and offals stuffed in button mushroom, salmis sauce with rancio vinegar. Glazed turnips with a vegetable top pesto, green olives from Kalamata & smoked anchovies from Cantabria.
Home-made condiments, mixed salads and aromatic leaves.
Roasted Tatin style, shortbread biscuit, Italian meringue perfumed with single malt whisky & almond sponge cake. Clotted ice cream with Timut pepper.
Shortbread, whipped cream, poached pear in syrup & ice cream with pin tree liqueur. 75% Dominican Republic chocolate sauce flavored with juniper berries.
Creamy chartreuse ice cream, gavotte waffle, mix of seasonal citrus fruits, marigold & honey from Lot valley.
Additional Cheese Course : 14€ extra / With wine & food pairing : 62€ extra / With Soft drinks and food pairing : 38€ extra
Additional Cheese Course : 14€ extra / With wine & food pairing : 85€ extra / With Soft drinks and food pairing : 48€ extra