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To start… (à la carte €45)

The Spelt risotto with shrimp and lobster and his lobster bisque

The parfait soft boiled egg, sweetness of morels mushrooms and cream of asparagus and sweet pea

Seared mackerel, cucumber freshness, and « Escabeche » style ricotta.

Pan-fried foie gras,
served with a tangy rhubarb salpicon and creamy polenta with sea crystal

…To continue… (à la carte €55)

Sea Bass seared on the skin,
filled Pak choï cabbage with vegetables from Provence, roasted spring onions, parsley jus and balsamic emulsion

The seabream served with coral lentils and burned onion leaf with carrots and celery,
onion jus and bacon emulsion

Roast poultry, served with a millefeuille of provencal mendiant and beetroot puree, poultry jus

Confit leg of lamb, peas, lettuce and roasted spring onions with wild garlic, 
accompanied by a lamb jus with lemon thyme

Selection of cheeses on request extra price €35

…A touch of sweetness (à la carte €25)

The millefeuille of cooked apple, caramel sauce

Hot mandarin souffle and its sorbet

Creamy chocolate on his crisp, caramel, roasted sesame spiced with Jamaican peper

The sweetness of white chocolate and lemon
combawa and marjoram granita, lime sauce with mint

The crispy nest filled with mango and lime,
nestled in fresh strawberries, with orange chocolate sauce

V.A.T on the food 10 %

Parmesan tart with seasonal vegetables
served with a tasty dressing
35€

Lobster and foie gras raviole
and chanterelles mushrooms
60€

The Seabass with mushroom with basil,
virgen sauce with lemon
50€

Crispy candied lamb shoulder with sweet spices 
red rice from Camargue, dry fruits and kumquat, 
creamy polenta, cooking reduction jus
55€

Selection of cheeses on request extra price €35

The pear sweetness 
with the fresh cottage cheese and lime, 
blackcurrant coulis and chocolate crisp
25€
 

V.A.T on the food 10 %

Warm asparagus with a citrus dressing

Tart with seasonal vegetables
served with a tasty dressing

The aubergine caviar with it’s crispy leafs
tomato syrup

Pressed spring vegetables with mushroom 
morrels with almond milk

Chocolate fondant with dattes
Jasmin marmelade with strawberries, mandarine sorbet