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
Parmesan shortbread with brocciu cheese & fresh peas. Cevennes sweet onions jus with frothy soubressade sausage.
Oven-cooked and seasoned with virgin Corsican pomelo sauce, pine nuts, spring onion, and fresh sorrel. Grilled Vaucluse white asparagus & datterino tomatoes.
Home-made condiment, mixed with salads and aromatic leaves.
Cocoa biscuit topped with honey and ginger dulce de leche, creamy gorgonzola, fresh mint ice cream and cocoa gruel tile.
Thin tartlet topped with a light wild garlic potato mousseline, Creamy morels with Mas Delmas oxidative wine and cured ham from Bigorre.
Sliced with maniguette pepper and glazed with red beetroot jus & rhubarb. Cucumber, cive oil, smoked feta from Peloponnese & shizo leave in tempura.
Grilled with sate; crispy rice, slice of cured belly of Bigorre black ham, & silky spinach. In raviole pasta with frothy carrots & ginger.
Grilled on barbecue, Moro blood oranges, trout roe from Pyrenées & botarga. Luscious Maltaise sauce with marigold.
Crispy & melt in mouth. Green asparagus from Vaucluse glazed with cedrat, clams with a fresh herbs crust. Angostura bitter & veal jus.
Poached with Mediterranean spices; gremolata, steamed fava beans, peas and spring onion. Fresh verbena emulsified butter and smoked pike roe.
Breast grilled on a barbecue, legs and offals in caillette meatball, salmis sauce with rancio vinegar. Glazed turnips with a vegetable top pesto, green olives from Kalamata & smoked anchovies from Cantabria.
Cooked in a low oven; new potatoes from Noirmoutier, mussels from Camargue & datterino tomatoes. Marinieres sauce with herb butter.
Home-made condiments, mixed salads and aromatic leaves.
Available in carpaccio, cream and sorbet. Cookie with black lemon and olive oil from Les Baux de Provence, celery in syrup and fine meringue.
Infused cocoa biscuit, ice cream parfait with coffee, frothy milk & 75% chocolate crisp. Hazelnuts from Piémonte & coffee liquor gianduja sauce.
In natural with timut berries; Sicilian avocado guacamole, almond cake and coconut & basil ice cream.
Additional Cheese Course : 12€ extra / With wine & food pairing : 56€ extra / With Soft drinks and food pairing : 36€ extra
Additional Cheese Course : 12€ extra / With wine & food pairing : 75€ extra / With Soft drinks and food pairing : 45€ extra
Discover a 5-course gastronomic dinner, created by chef Julien Boscus, featuring the finest seasonal produce, enhanced by Champagne Billecart-Salmon and the great wines of Domaine Château Malherbe. An exceptional experience!
Billecart Salmon Réserve
Crab From Audierne, On a thin tartlet with smoked Banka trout & a soft guacamole made with avocado from Sicily, Corsican pomelos and passion fruits. Icy shellfish broth & herbes oil.
Fresh Morels, Thin tartlet topped with a light wild garlic potato mousseline, Creamy morels with Mas Delmas oxidative wine and cured ham from Bigorre.
Britanny coast sea bass, Poached with Mediterranean spices; gremolata, steamed fava beans, peas and spring onion. Fresh verbena emulsified butter and smoked pike roe.
Open Farmed Young Pigeon From Mesquer, Breast grilled on a barbecue, legs and offals in caillette meatball, salmis sauce with rancio vinegar. Glazed turnips with a vegetable top pesto, green olives from Kalamata & smoked anchovies from Cantabria.
Gariguette De Lizac strawberries.