Our Menus

Bouchées Apéritives
*****
Amuse Bouche
*****

Colourful tomatoes with “fleur de sel” from Camargue region. Marinated sardine on a crispy focaccia. “Rose de Berne” tomato and basil sorbet.

OR

Pan cooked squid with Cevennes chili pepper. Peas foam and colourful carrots. Fennel and foamy sauce.

*****

Wild fish cooked on the skin. Between two bicolour lasagne leaves: cauliflower, confit pepper, and pan cooked artichoke. Oyster sauce. Caviar.

OR

Pigeon roasted on the breast. Confit turnip, creamy spinach and citruses shards. Pigeon juice with citruses/honey/timut.

*****
Cheese Platter from Mr Vergne & goat cheese from Mr Rio
*****
Pré Dessert
*****
Choice of Dessert from “A la Carte”
*****
Mignardises et confiseries

Bouchées Apéritives

*****

Courgette in various ways: foam raised with olive oil in a courgette flower. Mashed courgette in tempura. Creamy and natural courgette.

*****

Pan cooked squid with Cevennes chili pepper. Peas foam and colourful carrots. Fennel and foamy sauce.

*****

Pan fried red tuna. Crispy tube with creamy aubergine and coriander. Teriyaki butter sauce

*****

Pause Fraicheur

*****

Roasted bull tournedos. Red rice seasoned with cabbage, broccoli and confit lemon. Gardiane sauce. Bull tartare with oyster shards.

*****
Cheese Platter from Mr Vergne & goat cheese from Mr Rio
*****
Pré Dessert
*****
Choice of Dessert from “A la Carte”

In 8 services – 123 €
With 4 glasses of wine – 183 €