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
In tartare with fresh herbs; chilled consommé perfumed with kefir leaves and seasonal vegetables.
Softly cooked; organic bulgur with citrus fruits, pointed cabbage, datterino tomatoes and Corinthian sauce with argan oil.
Home-made condiment, mixed with salads and aromatic leaves.
Biscuit with black lemon and olive oil from Baux de Provence, lemon sorbet & curd, green celery in syrup and meringue.
Thin tartlet topped with a light wild garlic potato mousseline, Creamy morels with Mas Delmas oxidative wine and cured ham from Bigorre.
On a thin tartlet with smoked Banka trout & a soft guacamole made with avocado from Sicily, Corsican pomelos and passion fruits. Icy shellfish broth & herbes oil.
Seared with crustacean oil ; nasturtium condiment, crispy beef bone marrow with soft garlic. In raviole pasta with green pepper, green celery and heads’ bisque.
Grilled on barbecue, Moro blood oranges, trout roe from Pyrenées & botarga. Luscious Maltaise sauce with marigold.
Crispy & melt in mouth. Green asparagus from Vaucluse glazed with cedrat, clams with a fresh herbs crust. Angostura bitter & veal jus.
Cooked ‘meuniere’ with curry ; Variation of carrots with cedrat citrus & kraft miso. Frothy sauce from cooking juices.
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 & smoked anchovies from Cantabria.
Lobster tail with Noilly Prat vermouth & coral ‘beurre blanc’. Buddha’s hand citrus, brocolini and buckwheat praline.
Home-made condiments, mixed salads and aromatic leaves.
Meringue perfumed with Timut berries ; Exotic fruits variation, passion fruits ‘creme diplomate’ & coconut sorbet.
Infused cocoa biscuit, ice cream parfait with coffee, frothy milk & 75% chocolate crisp. Hazelnuts from Piémonte & coffee liquor gianduja sauce.
Caramelized puff pastry with poached apple in hibiscus tea syrup. Red beetroot ice cream & chantilly cream.
Additional Cheese Course : 12€ extra / With wine & food pairing : 54€ extra / With Soft drinks and food pairing : 35€ extra
Additional Cheese Course : 12€ extra / With wine & food pairing : 75€ extra / With Soft drinks and food pairing : 45€ extra
Discover a 5-course gastronomic dinner, created by chef Julien Boscus, featuring the finest seasonal produce, enhanced by Champagne Billecart-Salmon and the great wines of Domaine Château Malherbe. An exceptional experience!
Billecart Salmon Réserve / Billecart Salmon Blanc de Blanc Grand Cru / Chateau Malherbe Blanc 2022 / Billecart Salmon Cuvée Nicolas Francois 2012 / Chateau Malherbe Red 2022 / Billecart Salmon Rosé