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 : 54€ / 4 Courses Menu : 64€ - Menu available only at lunch time
Crispy Kadaïf topped with wild mushroom fricassee, creamy egg yolk, Kintoa pork belly and Mas Delmas voile wine emulsion.
Pan-fried with parsley; orzo pasta cooked with saffron, seasonal chili, fennel and shellfish bisque.
Home-made condiment, mixed with salads and aromatic leaves.
Marinated in a lime-scented syrup; hazelnut cookie, coffee cream, green cardamom foam and sorbet.
Mediterranean Yellowtail, Freshly sliced; prickly cucumber, avocado condiment style. Jalapeño sauce.
Traditional fricassee; foie gras, Iapar Diamantina coffee mousseline. Melba cep with hazelnut oil from Moulin de Méjane.
Grilled and raw ; organic tomatoes and celery, seasoned with basil oil. Almond gazpacho and shellfish stock.
Seared in a tandoori butter; buckwheat ravioli stuffed with button mushrooms mousseline, tagette and shrimp bisque.
Flavored with fresh verbena and Noilly Prat butter; Ratte potatoes, fricassee of chanterelles and Lizac yellow peach. Claw melba with a fine coral mayonnaise. Half 49€ / 84€ Whole.
Veal loin roasted; pine morel steamed in Savagnin wine, roasted Roscoff onion with Rancio vinegar. Potato mousseline and short juice with walnut oil from the Méjane mill.
Supreme roasts with Chasselas grapes, Bigorre black pork belly and peaty juice. Chard, death trumpet and fine celery root cream. Fine stuffing of thighs and giblets.
Cooked with a thin crust of sliced bread; served with artichokes, Utah Beach cockles and Guémené andouille from Maison Rivalan. Cider gel and lovage sauce.
Home-made condiments, mixed salads and aromatic leaves.
Rustic Mirabelle plum clafoutis with whipped cream and fine caramelized almond tuiles. Earl Grey tea ice cream.
Dacquoise with caramelised hazelnuts, praline cream and crispy biscuit topped with an espuma of Araguani chocolate. 72% cocoa sorbet.
Roasted with hibiscus; fig leaf whipped cream, speculoos biscuit and ricotta Di Buffala ice cream.
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