Starters

Spelt risotto with shrimp,
foamy lobster bisque with saffron     70

Soft boiled organic Egg,
farigoule candied tomato and it’s crispy and candied vegetables     50

Cucumber freshness and brocciu cheese, 
anchovies tuile with angel hair     50

Gamberoni on it’s mint jelly, crispy rhubarb,
shellfish with verbena served with walnut and kiwi     90

Fishes

Turbot in potato scales, seaweed powder, grilled eggplant, 
candied tomato, pickled capers and onions, 
granny smith apple sauce     90

Roasted seabream, zucchini flower filled with candied bell peppers,
 celery shellfish and fresh almonds, marinière sauce   70

Seabass girolle mushrooms, tomato with parsley, 
girolle emulsion hazelnut bits, marjoram sauce     80

Meats

Veal filet with fondue of aubergine, its flower, 
tomato stewed with Farigoule     85

Lamb with mint, honey roasted turnips, apricot,
candied shallots and garlic puree, Swiss chard gratin     80

Rack of pork, creamy polenta, green olives tomato sauce,
verbena glazed carrots tangy pork jus      70

Cheeses
 
Platter of our large selection of French cheeses     35

« We are honouring local producers, as well as farmers from various regions who are passionate about their business, they work in the pure tradition and also great AOP classics from our beautiful French regions. »

Desserts

Hot raspberry souffle, red bell pepper and raspberry sorbet     30

The chocolate sweetness with mint     30

Frozen strawberry mousse, vanilla cream, 
tomato sorbet and basil sauce     30

Sweetness of peach and apricot, vanilla biscuit,
peach sorbet and coulis flavoured with verbena     30

Sweetness of blueberry, cinnamon ice cream, 
chocolate sauce flavored with cardamom     30

Spelt risotto with shrimps and calamari,
 foamy lobster bisque with saffron
 

Makerel half-cooked and filled with capres, Provençal vegetables coulis, 
cucumber water flavoured with lemongrass and ginger
 

Girolle mushroom salad, almond milk and fresh almond served with it’s fried egg
 

Tartare of shellfish and crustacean flavoured with lemongrass and verbena,
tomatoes salad and basil dressing

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Roasted seabream, leek and chard rolled with soured mash potatoes,
spicy jus
 

Lean fish, grilled aubergine, capers, tomatoes and spring onions, coriander sauce
 

Roasted poultry, polenta with bell peppers and olives and ginger carrots 
 

Pork breast candied, with melty carrots and green olives, crushed tomato with thyme, 
tapioca chips and garlic candied purée, tangy juice

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(Selection of cheeses on request, extra price € 35)

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Hot raspberry souffle, red bell pepper and raspberry sorbet
 

The chocolate sweetness with mint
 

The sensations of flavours of coconut, pineapple and passion with coco pearls
 

Sweetness of peach and apricot, vanilla biscuit,
peach sorbet and coulis flavoured with verbena

Cucumber freshness and brocciu cheese,
anchovies tuile with angel hair

Seabass, and girolle mushrooms roasted, tomato in parsley,
emulsion of girolles, hazelnut chips, marjoram sauce 

Lamb with mint, honey roasted turnips, apricot,
candied shallots and garlic puree, swiss chard gratin

(Selection of cheeses on request, extra price € 30)

Sweetness of blueberry, cinnamon ice cream,
chocolate sauce flavored with cardamom

Soft boiled organic Egg,
farigoule candied tomato
and it’s crispy and candied vegetables

Spelt risotto with shrimps,
 foamy lobster bisque with saffron

Roasted seabream, zucchini flower filled with candied bell peppers 
sauteed artichokes with onions, shellfish,
celery with fresh almonds, marinière sauce

Veal filet with fondue of aubergine, it’s flower, stewed tomato with farigoule

(Selection of cheeses on request, extra price €35)

Sweetness of blueberry, cinnamon ice cream, 
chocolate sauce flavored with cardamom

Cucumber freshness and brocciu cheese,
anchovies cream with angel hair

Gamberoni on it’s mint jelly, crispy rhubarb, shellfish with verbena
served with walnut and kiwi

Spelt risotto with shrimp and foamy lobster bisque with saffron

Turbot in potato scales, seaweed powder, grilled eggplant,
candied tomato, pickled capers and onions,
granny smith apple sauce

Rack of pork, creamy polenta, green olives tomato sauce,
verbena glazed carrots tangy pork jus

Our platter of aged cheese

Sweetness of peach and apricot, vanilla biscuit,
peach sorbet and coulis flavoured with verbena

Frozen mousse of strawberry, vanilla cream,
tomato sorbet and basil sauce

4-course Menu

Our Chef proposes you a menu
with seasonal and fresh products from the market.

Cucumber freshness and bell peppers

Grilled eggplant,  braised fennel and tangy condiment

Creamy polenta with black olives, 
glazed carrots with verbena,
crushed green olives and tomatoes

The beautiful plate of fruits and sorbets