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 : 59€ / 4 Courses Menu : 72€ - Menu available only at lunch time
With basil; vegetal water, Iberico de Bellota chorizo, farmed egg mimosa & cucumber. Ajo Blanco.
Seared; summer vegetables, reduction of a “bouillabaisse” sauce & “rouille” as a condiment.
Home-made condiment, mixed with salads and aromatic leaves.
Sliced; Breton biscuit crumble, watermelon sorbet, yogurt cloud perfume with bergamot & timut pepper.
Stuffed ravioles with brocciu cheese and aromates from Provence, “mariniere” queen scallops and tagete oil. Frothy cooking jus with “vadouvan” spices.
Raw & sliced; “Battaglione” cucumber and fresh almonds in condiment. Jalapeños pepper sauce.
Grilled/raw ; heritage tomatoes, basil & heads’ broth with almond. In tartar served with romesco sauce, celery & vegetal water.
In thin tartlet garnished with veal tartare seasoned with summer truffle from Vaucluse. Provence green beans & stracciatella ice cream with white balsamic condiment.
Grilled on a barbecue ; confit eggplant gratinated with kraft miso, crispy marrow & chanterelles fricassee. Beef jus.
Seared with olive oil & seasoned with bottarga ; “barigoule” of artichoke poivrade, razor clams & samphire. Cooking broth with saffron.
Roasted saddle, chickpeas pancake, zucchini twirl with Taggiasche olives and anchovies from Cantabria. Zucchini flower stuffed with lamb shoulder polpette, savory herb jus.
Grilled on barbecue with a fresh verbena & Noilly Prat butter. Potatoes from Noirmoutier island, girolles mushroom fricassee & yellow peach. Modest parts served with heads bisque enhanced with Calabria Nduja.
Home-made condiments, mixed salads and aromatic leaves.
Lightly smoked and glazed; vanilla Chantilly, wafer thin chocolate & fresh sage flavored ice cream.
Creamy ganache with 78% Belize Maya Mountain chocolate; gavotte crisp, dulche de leche with matured olives from Baux de Provence & bay leaves ice cream.
Served natural & roasted, Madagascar vanilla chantilly cream, caramelized puff pastry with sesame seeds. Rhubarb & omija sorbet.
Additional Cheese Course : 14€ extra / With wine & food pairing : 56€ extra / With Soft drinks and food pairing : 36€ extra
Additional Cheese Course : 14€ extra / With wine & food pairing : 75€ extra / With Soft drinks and food pairing : 45€ extra