Our Menus
Menu Dégustation
In 8 services – 130 €
With 4 glasses of wine – 190 €
Bouchées Apéritives
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Mosaic of heritage tomatoes from Cailloux. Mediterranean red tuna slice rolled in a Thai basil leaf. “Pineapple” tomato sorbet. Madras curry flavoured coconut cream.
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Pan fried squid with Cévennes chili pepper from Mr. Colautti. Vegetable broth foam, a few colorful carrots and candied fennel. Sauce with hints of fennel.
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Fish caught off our coasts, served with a two-color lasagna, confit bell pepper with Jeanjean olive oil, and cauliflower florets and foam. Sauce Ivory with Mediterranean oysters from Guy Sanchez.
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Refreshing Break: Raspberry / Chartreuse / Herb Sorbet.
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Camargue bull beef tenderloin tournedos roasted in a sautoir. Crispy tube filled with creamy eggplant and tarragon. Bull jus made in the style of “Agriade Saint-Gilloise”.Rack and saddle of lamb from Provence roasted in a sautoir. French-style peas served in a sucrine lettuce leaf. Lamb jus with olive oil from M. JeanJean.
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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”
Menu Plaisir
In 6 services – 95 €
With 3 glasses of wine – 140 €
Bouchées Apéritives
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Amuse-Bouche
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Courgette in various ways: foam raised with olive oil in a courgette flower. Mashed courgette in tempura. Creamy and natural courgette.
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John Dory: Pan-seared fillet of John Dory. Vegetable cannelloni made with celery root and fregola pasta. Sarda, artichoke, and candied onion. Sauce Barigoule with Manjolive saffron.
Or
Poultry – Three preparations of farm-raised poultry from the Baeza brothers: roasted breast on the bone, stuffed thigh, and quenelle. Caponata made with sun-kissed vegetables in a warm tomato gazpacho jelly. Poultry jus with candied lemon.
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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”
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Mignardises et confiseries
Starter & Dish or Dish and dessert – 50 €
Starter, Dish, Dessert – 55 €
Starter, Dish, Dessert & Cheese – 60 €
Bouchées Apéritives
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Pan-seared red mullet fillet.
Vegetable cannelloni with cabbage, a few dots of red cabbage coulis.
Whipped butter with fresh lemon.
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Roasted slice of duck breast from the Gubernat farm.
Tender butternut squash, ravioli filled with confit duck leg.
Duck jus with honey from La Reine et le Loup, flavored with Sichuan pepper.
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Cheese Platter from Mr Vergne & goats cheese from Mr Rio
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Poached local plums, thyme-infused crepe roll,
pieces of candied mirabelles
Ice cream infused with thyme.
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Mignardises et confiseries
Menu Inspiration
The Chef propose a 10 courses menu,
created from the A la Carte and his inspiration !
This menu will be served to the whole table,
it is served for lunch until 12h45 and for dinner until 20h45
10 courses at – 165 €
With 5 glasses of wine – 235 €
Menu Kids
Children menu under 12 years old
Two formulas to choose according to their appetite
2-course meal at 30 €
3-course meal at 38 €