Available from Monday lunch to Saturday lunch € 76

We greatly appreciate that you mention if your time is counted

To start… (à la carte €45)

The Spelt risotto with shrimp,
 and his lobster bisque

The egg,
creamy arugula, fresh goat cheese cream, and chickpea with leek vinaigrette

Mint-wrapped tuna in angel hair pasta ,
cucumber freshness, and « Escabeche » style ricotta.

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

…To continue… (à la carte €55)

Sea Bass seared on the skin,
confit bell pepper on a tarragon mashed potato on samphire 

The seabream,
with coco bean with spring onion compote, served with a smoked bacon emulsion

Roast poultry,
potatoes and shallots confit with Provence herbs, hazelnut girolle condiment, grapefruit - scented semolina 

Tomato - braised pork chuck
spinach,cannelloni and eggplant  with green olive, pork jus 

Selection of cheeses on request extra price €35

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

The cream puff of Reine Claude plum filling 
a touch of licorice, melon coulis wih vanilla and honey 

Figs poached in a spiced strawberry jus, 
with speculoos ice cream 

Hot wild strawberry souffle,and its strawberry sorbet 

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

Chilled verbena delight,
with baked peach in vanilla, strawberry jus

V.A.T on the food 10 %

The egg,
creamy arugula, fresh goat cheese cream, and chickpea with leek vinaigrette

or

Mint-wrapped tuna in angel hair pasta ,
cucumber freshness, and « Escabeche » style ricotta.

~.~

The young hake fish, 
violon zucchini, potaot, fennel and green bean, with a lighly garlicky jus

or 

Roasted duckling filet,
sauteed rice with tarragon, layered of corn with star anis and tangy jus

~.~ 

Our cheese plater

 ~.~ 

The cream puff of Reine Claude plum filling 
a touch of licorice, melon coulis wih vanilla and honey 

Or

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

Blue lobster,
with avocado and tomato jam, served with seared chanterelles and pickles, cold shellfish broth

60€

Shellfish and crustaceans,
 vanilla flavored fennel, enhanced y rose scented cream
                  40€                        

The turbot,
with smoked eggplant caviar and coriander, served with broadbeans and sautéed artichokes

50€

 Roast Veal fillet,
niçoise zucchini and tomato with parsley and garlic, parmesan cream, veal jus with preserved lemon

       55€

(Selection of cheeses on request extra price 35€)

Chilled verbena delight
with baked peach and vanilla, strawberry jus 
25€

V.A.T on the food 10 %

Freshness of cucumber with ricotta cheese

Provençal vegetable Bayaldi

Broth with seasonal vegetables 
 

Garlic purée tartelet with seasonal mushroom and spinach

Chilled verbena delight, with baked peaches and vanilla, strawberry jus