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 : 57€ / 4 Courses Menu : 69€ - Menu available only at lunch time
Simply seasoned with Espelette pepper. Summer vegetables “Escabeche”.
Shoulder grilled on binchotan; variation on zucchinis, girolle mushrooms “fricassee”, fried capers from Pantelleria and barbecue sauce.
Home-made condiment, mixed with salads and aromatic leaves.
Lightly roasted. “Dacquoise” biscuit with a tarragon butter cream. Plum sorbet.
Raw & sliced; “Battaglione” cucumber and fresh almonds in condiment. Jalapeños pepper sauce.
In thin tartlet garnished with veal seasoned with summer truffle from Vaucluse. Spinach shoots & stracciatella ice cream with white balsamic condiment.
Stuffed ravioles with brocciu cheese and aromates from Provence, “mariniere” sauce and tagete oil. Frothy cooking jus with French curry.
Grilled/raw; heritage tomatoes, basil & heads’ broth with almond. In tartar served with romesco sauce, celery & vegetal water.
Grilled on barbecue. Crispy bone marrow and seasoned beef jus. Roasted & soft eggplant with miso, chanterelles mushroom fricassee.
Grilled on barbecue with a “marinade”; datterino tomatoes, “mitraille” new potatoes from Drome valley, baby gem and onctuous “beurre blanc” sauce. Half 49€ / Whole 84€
Roasted saddle, chickpeas pancake, zucchini twirl with Taggiasche olives and anchovies from Cantabria. Zucchini flower stuffed with lamb shoulder polpette, savory herb jus.
Seared with olive oil & seasoned with bottarga ; “barigoule” of artichoke poivrade, razor clams & samphire. Cooking broth with saffron.
Home-made condiments, mixed salads and aromatic leaves.
Roasted & garnished with onctuous cream ; caramelized puff pastry & cloud of rooibos tea. Purple shizo & peach sorbet.
Creamy ganache with 76% Colombian Tumaco chocolate ; crumble, cocoa bean crisp, “dulche de leche” with aged olive oil from Provence & bay leave ice cream.
Black tea flavored meringue, fresh verbena sorbet; seasonal red fruits, Madagascar vanilla Chantilly and verbena berries.
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