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
Barbecue-grilled, served with romesco sauce. Seasonal cucumber, basil and a bread crisp.
Fillet served pink; pointed cabbage leaf gratinated with almond powder, kohlrabi and Lizac cherry. Duck jus and giblet toast.
Home-made condiment, mixed with salads and aromatic leaves.
Baba soaked in an elderflower liquor syrup, Mara des Bois strawberries from Maison Bourjot, ice cream and verbena pepper.
Grilled with a satay butter, puffed rice & thinly sliced cured belly from Bigorre black pig. Seared with a lemon butter & fresh herbs, carrot and ginger emulsion.
In thin tartlet garnished with veal tartare seasoned with summer truffle from Vaucluse. Provence green beans & onctuous burrata cheese from Puglia with white balsamic condiment.
Sliced with maniguette pepper and glazed with red beetroot jus & elderflower. Rhubarb pickles, feta from Peloponnese & shizo leave in tempura.
Garnished with wild garlic potato gnocchi and stewed with veal jus. Wild asparagus, cured ham from Bigorre, 18 months Comté cheese & Savagnin wine emulsion.
Rib Eye grilled on a barbecue; confit eggplant gratinated with kraft miso, chanterelles mushrooms & confit tomatoes. Beef jus enhanced with Garum.
Poached with Mediterranean spices and slightly smoked, gremolata, broad beans, garden peas & spring onions. Fresh verbena butter.
Seared with olive ; Provence vegetables, lemon & black garlic condiment, “bouillabaisse” reduction & silky “rouille”.
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.
In natural with Timut pepper; soft almond biscuit, guacamole with Sicilian avocado and coconut & basil ice-cream. Strawberry jus.
Pine tree liquor marinated cherries with cooking juice perfumed with fresh sage. Icy cheesecake & caramelized almonds.
Crispy cigar filled with 79% Belize chocolate cream perfumed with Aubrac tea leaves, sage & tonka beans creams; pecan nuts praline. Jus from infused plants.
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