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In 8 services – 133 €
With 4 glasses of wine – 193 €

Bouchées Apéritives

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Bio trout enhanced with Buddha’s hand,
fondant butternut roll and iced parfait.
Yuzu cream.

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Warm oysters from Guy Sanchez in Loupian,
cauliflower in cream and shards.
Oyster-infused milk foam,
Ossetra caviar from Château Castillonne.

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Skin-on roasted sea bream fillet.
Violet artichoke and caramelized onion,
sautéed Mediterranean squid.
Saffron barigoule sauce from Manjolive.

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Almond sorbet from Mont Bouquet,
served with olives from Jean-Jean’s olive grove.

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Duck from Gubernat Farm prepared in three ways:
pan-seared duck breast, confit leg with salsify, and foie gras royale.
Salsify served in jus and as chips.
Duck jus enhanced with foie gras.

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Cheese Platter from Mr Vergne & goats cheese from Mr Rio

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Pré Dessert

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Choice of Dessert from “A la Carte”

*****

Mignardise et confiseries

Bouchées Apéritives

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Amuse-Bouche

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Bio trout enhanced with Buddha’s hand,
fondant butternut roll and iced parfait.
Yuzu cream.

*****

Skin-on roasted sea bream fillet.
Violet artichoke and caramelized onion,
sautéed Mediterranean squid.
Saffron barigoule sauce from Manjolive.

Or

Duck from Gubernat Farm prepared in three ways:
pan-seared duck breast, confit leg with salsify, and foie gras royale.
Salsify served in jus and as chips.
Duck jus enhanced with foie gras.

*****

Cheese Platter from Mr Vergne & goats cheese from Mr Rio

*****

Pré Dessert

*****

Choice of Dessert from “A la Carte”

*****

Mignardise et confiseries

 Starter & Dish or Dish and dessert – 53 €
Starter, Dish, Dessert –  58 €
Starter, Dish, Dessert & Cheese – 63 € 

Bouchées Apéritives

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Ardèche Chestnut Cappuccino, Duck Caillette,
sautéed oyster and shiitake mushrooms from “Gard au Champi.”

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Mediterranean Grey Sea Bream Fillet, pan-seared on the skin.
Leek, served grilled and in delicate barbajuan, with razor clams sautéed with aromatic herbs.
Whipped butter emulsion with vinegar from Malaïgue.

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Cheese Platter from Mr Vergne & goats cheese from Mr Rio

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Manjari Lava Cake, creamy passion fruit disk,
Natural mango pieces, “Return from the Islands” sorbet.

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Mignardise et confiseries

Bouchées Apéritives

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Agata potato cappuccino cooked in its skin and enhanced with Melanosporum truffle. Lightly seared scallops.

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Farm chicken from Beauregard prepared three ways
lightly seared oyster, tempura-fried wing,
and low-temperature poached suprême enhanced with truffle.
Parsnip roasted and as a truffle-infused cream.

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Turbot roasted in frothy butter, conchiglioni stuffed with truffled stewed leeks.
Mini steamed leek.
Beaten truffle butter.

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Mont Bouquet almond sorbet,
sprinkled with grated truffle.

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Aubrac beef fillet with truffle, slowly pan-seared.
Celery remoulade and in black truffle diamond.
Truffle-infused beef jus.

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Brillat-Savarin with Truffle.

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Truffle Trompe-l’Œil: Melanosporum truffle mousse with a hazelnut center,
hazelnut custard with grated black truffle,
black truffle ice cream.

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Mignardise et confiseries