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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”

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.

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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