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 : 49€ / 4 Courses Menu : 56€ - Menu available only at lunch time
Fine tartlet filled with farm brocciu and peas. Sweet onion juice from the Cevennes emulsified with Nduja from Calabrese.
Cooked at low temperature and flavored with lemon peel; barbecued purple asparagus from Vaucluse, barba dei frati and Béarnaise sauce with tagette.
Home-made condiment, mixed with salads and aromatic leaves.
Poached in a hibiscus syrup; caramelized chiboust cream, rhubarb sorbet, ginger pickles and puffed rice.
In fricassees lightly creamed with Mas Delmas sailing wine. Gnocchi with wild garlic and Pierre Matayron's black Gascon pork ham.
Grilled with satay; black Gascon pork belly and pointed cabbage. In raviole with spices; peas and carrot juice with ginger.
Beef tartar with smoked eel and fresh herbs. Spring vegetables and stracciatella from Puglia.
Crispy tartlet filled with crab seasoned with a Pil Pil sauce and smoked trout from the Pyrenees. Green asparagus, shellfish broth and lovage oil.
Roasted breast with savory, rump of legs and Salmis sauce with Pedro Jimenez vinegar. Grilled white asparagus from Landes and polenta grand roux Basque with bear garlic. Half : 32€ Whole : 52€
Skewer cooked on the bone; delicacy linzer potatoes, bouchot mussels and Ornithogale asparagus. Sailfish emulsified in bear garlic butter.
Crispy-melting sauté pan; cooked organic bulgur and Sicilian avocado ravigote. Veal juice spiced up with citron.
Grilled with Binchotan; bouillabaisse juice with Kimchi and cuttlefish. Spring stew; artichokes with pepper, new potatoes and fava beans
Home-made condiments, mixed salads and aromatic leaves.
Blanc-manger with strawberry juices and andaliman berries. Poached rhubarb, white chocolate shortbread and rose geranium sorbet.
Light chocolate ganache 68%, red Iapar coffee jelly and cocoa juice syphon. Cocoa nib ice cream, gavotte and chocolate shavings.
Parfait glazed with honey from the Lot Valley; carpaccio of lightly candied lemon, crispy meringue, syphon limoncello and tagette sorbet.
Additional Cheese Course : 10€ extra With wine & food pairing : 60€ extra