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 : 52€ / 4 Courses Menu : 62€ - Menu available only at lunch time
Thinly sliced and lightly marinated; Hass avocado from Sicily as a condiment, apple vinaigrette and buckwheat tuile.
Traditionally roasted leg of lamb, marjoram juice. Green asparagus from Vaucluse, grilled cebettes and lemon condiment.
Home-made condiment, mixed with salads and aromatic leaves.
Poached in syrup; ice cream and whipped cream with Madagascar vanilla, gianduja sauce and almond tuile.
Marinated raw with a yuzu vinaigrette and spiced with maniguette pepper. Roasted Brussels sprouts, kohlrabi sliced and seasonal citrus.
Fricassée, lightly creamed with Mas Delmas vin de voile. Gnocchi with wild garlic and Pierre Matayron's black Gascon pork ham.
Roasted in shellfish oil, artichoke à la Romaine, Buddha's hand and cardamom condiment. Raviole with a coral bearnaise sauce and Thai basil.
Grilled with binchotan, Pyrenean trout eggs, bottarga, Moro orange and tagette. Unctuous Maltese sauce.
Seared with olive oil, braised, mousseline & raw fennel with sweet kumquat. Rock fish juice with red wine and red mullet liver.
Crispy and melting; heliantis glazed with a hazelnut praline from Piedmont. Mixed herbs and veal juice with citron cédrat.
Breasts flavoured with juniper berries and grilled with binchotan; legs and giblets cooked in fine brioche. Red beetroot and salmis sauce with Rancio vinegar.
Oven slow cooked ; Utha Beach cockles and shellfish emulsion flavoured with elderberry. Steamed green asparagus from Vaucluse, fava beans and peas flavoured with marjoram.
Home-made condiments, mixed salads and aromatic leaves.
Coconut dacquoise, caramelized apple Tatin style and lemongrass flavored sabayon. Crunchy angel hair, apple ginger sorbet and farm cider juice
Sweet cocoa pastry, 75% Tulakalum ganache and chocolate soufflé. Ice cream with Timut berries.
Ice cream parfait with matured olive oil from Les Beaux de Provence, a mix of seasonal citrus fruits and candied Kalamata black olive. Breton shortbread and fresh herbs sorbet.
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