Available from Monday to Saturday for lunch only 

The spelt risotto with shrimp and lobster and its lobster bisque

The parfait soft boiled egg, sweetness of morels mushroom and cream of asparagus and sweat pea

Seared mackerel, cucumber freshness, and "Escabeche" style ricotta

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

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             Seared Sea Bass, filled pack choï cabbage with vegetables from Provence, roasted spring onions, parsley jus and balsamic emulsion

                         The Seabream served with coral lentils burnt onion leaf with carrots and celery, onion jus and bacon emulsion 

Roasted poultry, served with a millefeuille of provencal mendiant and beetroot purée, poultry jus

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

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

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The millefeuille of cooked apple, caramel sauce

Creamy chocolate on its crisp, caramel  and roasted sesame spiced wiht Jamaican peper

Hot mandarine soufflé and its sorbet

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

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

À la carte choice :
 
Starter         45€
Main            55€
Desert         25€

V.A.T on the food 10%

The parfait soft boiled egg, sweetness of morels mushroom and cream of asparagus and sweet peas 

or

Seared makerel, cucumber freshness and "Escabeche" style ricotta

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sole fish ,  array of white asparagus, celery with Granny Smith apple

or 

Roasted duckling filet with Timut pepper, candied fennel and his crispy potatoes, orange and duckling jus

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Our cheese plater

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The millefeuille of cooked apple, caramel sauce

Or

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

                                                                                 Blue lobster,                                                                                                                                                  green and white  asparagus served with delicat Oscietre caviar                                   60€

                                                                                     Foie gras ravioli                                                                                                              with truffled purple artichoke on a mushroom mousse, emulsion with Comté                                                40€

The John Dory  
served with basil artichoke, sand carrots tagilattelles and provencal sauce 
50€

                                                                         Roast Veal fillet                                                                              asparagus and morels, and its sweetbreads pie
55€

Selection of cheeses on request extra price €35

             Crispy nest with mango and lime,  freshness of strawberries and orange chocolate sauce  
25€

V.A.T on the food 10 %

Asparagus velouté and springs sweet peas

Provençal vegetable Bayaldi

Broth with seasonal vegetables 
 

Garlic purée tartelet with seasonal mushroom and spinach

Crispy nest with mango and lime, freshness of strawberries, orange chocolate sauce