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 : 59€ / 4 Courses Menu : 72€ - Menu available only at lunch time
In natural & slightly marinated ; smoked stracciatella cheese from Puglia, ponzu sauce & young leeks with golden sesame seeds.
Roast leg ; green asparagus from Vaucluse with Taggiasche olive tapenade & confit lemon Basque polenta. Savory flavored lamb jus.
Home-made condiment, mixed with salads and aromatic leaves.
Poached rhubarb in hibiscus tea syrup, shortbread crust & frosty cheesecake.
Thin tartlet topped with a light wild garlic potato mousseline, Creamy morels with Mas Delmas oxidative wine and cured ham from Bigorre.
Sliced with maniguette pepper and glazed with red beetroot jus & rhubarb. Cucumber, cive oil, smoked feta from Peloponnese & shizo leave in tempura.
Grilled with sate; crispy rice, slice of cured belly of Bigorre black ham, & silky spinach. In raviole pasta with frothy carrots & ginger.
Grilled on barbecue ; smoked duck magret from Maison Barthouil, marigold and buckwheat crisp. Luscious hollandaise sauce with Corsican grapefruit.
Crispy & melt in mouth. Green asparagus from Vaucluse glazed with Sicilian lemon, clams with a fresh herbs crust. Angostura bitter & veal jus.
Poached with Mediterranean spices; gremolata, steamed fava beans, peas and spring onion. Fresh verbena emulsified butter and smoked pike roe.
Breast grilled on a barbecue, legs and offals in caillette meatball, salmis sauce with rancio vinegar. Glazed turnips with a vegetable top pesto, green olives from Kalamata & anchovies from Cantabria.
Cooked in a low oven; new potatoes from Noirmoutier, mussels from Camargue & datterino tomatoes. Marinieres sauce with herb butter.
Home-made condiments, mixed salads and aromatic leaves.
Available in carpaccio, cream and sorbet. Cookie with black lemon and olive oil from Les Baux de Provence, celery in syrup and fine meringue.
Creamy ganache with 78% Belize Maya Mountain chocolate; gavotte crisp, dulche de leche with matured olives from Baux de Provence & bay leaves ice cream.
In natural with timut berries; Sicilian avocado guacamole, almond cake and coconut & basil ice cream.
Additional Cheese Course : 12€ extra / With wine & food pairing : 56€ extra / With Soft drinks and food pairing : 36€ extra
Additional Cheese Course : 12€ extra / With wine & food pairing : 75€ extra / With Soft drinks and food pairing : 45€ extra