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 : 52€ / 4 Courses Menu : 59€ - Menu available only at lunch time
Melting leek with a black truffle vinaigrette and walnut oil. Scarmoza and small croutons.
Traditionally braised in Syrah wine. Winter vegetables and gnocchi with Parmigiano.
Home-made condiment, mixed with salads and aromatic leaves.
Poached in a spiced syrup; hazelnut biscuit, coffee cream, sorbet and green cardamom flavoured foam.
Marinated raw with a yuzu vinaigrette and spiced with maniguette pepper. Roasted Brussels sprouts, kohlrabi sliced and seasonal citrus.
Jerusalem Artichoke, foie gras, black truffle baked into a thin warm brioche. Sucrine and cooking broth with balsamic vinegar.
Fine tartlet garnished with a fricassee of wild mushrooms, spinach and celery. Crispy-melting calf sweetbread, black Melanosporum truffle and Savagnin creamy veal juice
Fresh Sea Urchins; creamy fennel and clementine granita from Corsica. In bisque; homemade pasta from Puglia.
Seared with olive oil, braised, mousseline & raw fennel with sweet kumquat. Rock fish juice with red wine and red mullet liver.
Roasted fillet in a butter flavoured with Sarawak pepper and cinnamon, Bigorre black pork belly and Poivrade sauce. Chervil and persimmon with white balsamic.
Traditionally roasted; scorsonère, grey shallot braised in Rancio vinegar, black Melanosporum truffle and Albufera sauce. Small spelt from Haute-Provence with offal.
Cooked in a curry-flavoured beurre meunière; steamed kabu turnips and Meyer lemon condiment. Cooking juices emulsified with red orach.
Home-made condiments, mixed salads and aromatic leaves.
Slow roasted pineapple, fruit clafoutis and whipped cream with Tahaa vanilla. Tuile with muscovado sugar and Pina Colada sorbet.
Soft chocolate and 69% Mexican chocolate ganache. Espuma with roasted corn, gavotte, puffed cereals and grué ice cream.
Ice cream parfait with matured olive oil from Les Beaux de Provence, a mix of seasonal citrus fruits and candied Kalamata black olive. Breton shortbread and tagete sorbet.
Additional Cheese Course : 12€ extra With wine & food pairing : 60€ extra
- Grilled with coriander and refreshed with a kefir leaf consommé. - Crispy, with mango-basil condiment. - In dumplings flavored with combawa, shellfish bisque.
Jerusalem artichoke/foie gras/black truffle cake cooked in a thin hot brioche. Sucrine and cooking broth with balsamic vinegar.
Slow cooked; Meyer lemon condiment and Neuvic osciètre caviar. Smooth purée of watercress from Méréville.
Grilled with binchotan; grilled white asparagus and marrow tartlet with horseradish. Syrah sauce.
Melanosporum truffle; lamb's lettuce and celery salad with walnut oil from the Méjane mill.
Parfait Ice cream with matured olive oil from the Baux de Provence, mix of seasonal citrus fruits and candied black olive from Kalamata. Breton shortbread and tagette sorbet.
Food and wine matching 80€ extra