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
Parmesan shortbread with ricotta cheese & fresh peas. Cevennes sweet onions jus with frothy Calabrese nduja sausage.
Oven-cooked, grilled Vaucluse white asparagus, datterino tomatoes. Raw cream with trout eggs, Champagne & fresh sorrel.
Home-made condiment, mixed with salads and aromatic leaves.
Poached in a light syrup; Fresh herbs’ sorbet & caramelized banana, Chiboust 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.
Crispy with puffed rice, seaweed tartare and mango & Thai basil condiment. 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; steamed puntarella with Cantabria smoked anchovies, roasted Marasaki sweet potato and nasturtium leaves velouté. Lupin miso white butter.
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.
Ice cream parfait with Les Beaux de Provence matured olive oil, seasonal citrus fruits and candied black Kalamata olive. Shortbread biscuit and herbs 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