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
With basil; vegetal water, Iberico de Bellota chorizo, farmed egg mimosa & cucumber. Ajo Blanco.
Poached in aromatic stock; white coco bean from Paimpol, sweet peppers, bouchot mussels & marjory herb. Frothy cooking jus with curry.
Home-made condiment, mixed with salads and aromatic leaves.
Brioche with “diplomate” cream perfumed with orange flower syrup. Cantaloupe melon sorbet seasoned with Sichuan pepper.
Slightly seared served with a romesco sauce, green celery & vegetal water. Grilled and raw; rare breed tomatoes, basil and a langoustine’s heads emulsionned with almond.
Soufflé cake with 24 months aged Parmigiano & summer truffle. Provence green beans & Prince de Paris cooked ham refreshed with a consommé.
Raw & sliced; Seasonal cucumber and fresh almonds in condiment. Jalapeños pepper sauce. Crispy quinoa
Stuffed ravioles with ricotta cheese and aromates from Provence, “mariniere” style mussels and tagete oil. Frothy cooking jus with “vadouvan” spices.
Rib Eye grilled on a barbecue; confit eggplant glazed with kraft miso, chanterelles mushrooms & confit tomatoes. Beef jus enhanced with Garum.
Grilled on BBQ with marigold bearnaise sauce; raw artickokes salad, parmesan & confit tomatoes. Lobster roll style brioche toast.
Seared with olive ; Provence vegetables, lemon & black garlic condiment, “bouillabaisse” reduction & silky “rouille”.
Roasted saddle, chickpeas pancake, zucchini twirl with Taggiasche olives and anchovies from Cantabria. Zucchini flower stuffed with lamb shoulder polpette, savory herb jus.
Home-made condiments, mixed salads and aromatic leaves.
In thin flower shape glazed with Bokbunja, marmalade & tuile. Fresh verbena ice cream and almond gazpacho perfumed with Burgundy Sloe Liqueur.
Thin tartlet garnished with almond cream; confit & fresh tomatoes seasoned with olive oil from Baux de Provence. Ice cream made with Burrata cheese, carvi spice & fresh herb veil.
Organic ewe milk’s chocolate mousse, Chartreuse herbal tea, rocket leave sorbet, caramelized honey crisp, fresh hazelnut & praline.
Additional Cheese Course : 14€ extra / With wine & food pairing Discovery: 65€ extra / With wine & food pairing Heritage: 110€ extra / With Soft drinks and food pairing : 40€ extra
Additional Cheese Course : 14€ extra / With wine & food pairing Discovery : 85€ extra / With wine & food pairing Heritage : 145€ extra / With Soft drinks and food pairing : 50€ extra