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
Grilled on a barbecue and served with a walnut oil dressing. Organic eggs Mimosa, fresh herbs, Morteau sausage & croutons
Lightly cooked; organic bulgur cooked with citrus, cabbage from Provence, datterino tomatoes & Corinthian sauce with argan oil.
Home-made condiment, mixed with salads and aromatic leaves.
Choux pastry garnished with Piemonte hazelnuts mousseline. Golden sesame praline & Nice lemon sorbet.
Roasted, enhanced with buddha’s hand citrus and green cardamom. Fennel & bearnaise sauce with thai basil and coral. Langoustine ravioli with condiment & head’s bisque.
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.
Thin tartlet topped with a light wild garlic potato mousseline, Creamy morels with Mas Delmas oxidative wine and cured ham from Bigorre.
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 puntarella with Cantabria anchovies and roasted Marasaki sweet potato. 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, light meringue and coconut & basil ice-cream. Strawberry jus.
Shortbread, whipped cream, poached pear in syrup & ice cream with pin tree liqueur. 75% Dominican Republic chocolate sauce flavored with juniper berries.
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