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
In natural slightly marinated; stracciatella cheese from Pulgia, ponzu sauce, barbecue grilled green asparagus & golden sesame.
Braised shoulder; boulgour with condiments and jus with soft spices. Herb salad, datterino tomatoes & taggiasche olives.
Home-made condiment, mixed with salads and aromatic leaves.
Strawberries & confit Corsican grapefruit in light jelly flavored with omija. Almond gazpacho.
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.
Grilled on barbecue, Moro blood oranges, trout roe from Pyrenées & botarga. Luscious Maltaise sauce with marigold.
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.
Crispy & soft. Green asparagus from Vaucluse glazed with cedrat, Clams gratinated with a fresh herbs crust. Onctuous Basque polenta & Angostura bitter veal jus.
Poached with Mediterranean spices and slightly smoked, gremolata, broad beans, garden peas & spring onions. Fresh verbena butter.
Cooked in a low oven; stewed globe artichoke with smoked sardine and new potatoes from Noirmoutier. Chlorophylia & wolfed miso white butter sauce.
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.
Black lemon meringue, financier biscuit with black olives from Kalamata, confit lemon & bay leaf whipped cream. Green celery sorbet.
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 : 62€ extra / With Soft drinks and food pairing : 38€ extra
Additional Cheese Course : 14€ extra / With wine & food pairing : 85€ extra / With Soft drinks and food pairing : 48€ extra