Our Menus
Starter & Dish or Dish and dessert – 50 €
Starter, Dish, Dessert – 55 €
Starter, Dish, Dessert & Cheese – 60 €
Bouchées Apéritives
*****
Squid spiced with chilli from Mr Colautti. Sand carrots and candied fennel. Ivory sauce with the scent of fennel.
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Saddle of Provence lamb roasted in a sauté pan, crispy Finger of lamb shoulder confit. Squash crushed with butternut and onion confit. Sliced lamb juice with argon oil.
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Cheese Platter from Mr Vergne & goats cheese from Mr Rio
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In the spirit of a crêpe Suzette, mousseux with orange zest, citrus supremes, mandarin sorbet.
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Mignardises et confiseries
Truffle menu
Bouchées Apéritives
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Scallop carpaccio with black truffle. Foie gras cubes. Truffle Chantilly. Spirulina panna cotta
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Heritage vegetables with Melanosporum truffle, roasted and foamed parsnip, bonbon swede and cream and slivers of root chervil. Some truffle shavings
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Butter roasted John-Dory. Stuffed conchiglioni with leak and truffle. Steamed baby leek. Truffle butter sauce
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Pause Fraicheur
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Rack of veal cooked slowly in a truffle broth. Mouthful of sweetbread cooked in foaming butter. Salsify with juice, ratte potato gnocchi with truffle. Veal juice flavoured with foie gras and truffle.
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Tomme cheese made from two milks “croque” style with Melanosporum truffle
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Pré Dessert
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Choice of Dessert from “A la Carte”
170 € per person
With 4 glasses of wine – 230 €
Menu Plaisir
Bouchées Apéritives
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Amuse-Bouche
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Fillet of skate wing cooked in a court bouillon, creamy butternut with lime zest. Slivers of lemon caviar and caper leaf tempura
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The fish of the day. Between two sheets of two-tone lasagne: chard, confit peppers and pan-fried artichokes. Iodized sauce with Mediterranean oyster.
OR
Organic guinea fowl from the Beauregard farm in 3 ways: the fillet roasted on the bone, the neck stuffed and the leg confit. Slowly cooked sand carrot with olive oil from Mr Jeanjean. Guinea fowl juice with thyme.
*****
Cheese Platter from Mr Vergne & goats cheese from Mr Rio
*****
Pré Dessert
*****
Choice of Dessert from “A la Carte”
*****
Mignardises et confiseries
In 6 services – 95 €
With 3 glasses of wine – 140 €
Menu Dégustation
Bouchées Apéritives
*****
Scallop carpaccio with black truffle. Foie gras cubes. Truffle Chantilly. Spirulina panna cotta
*****
Ballotine of trout from Les Fumades with watercress, endive section with citrus fruits. Lemon grass / ginger broth.
*****
The fish of the day. Between two sheets of two-tone lasagne: chard, confit peppers and pan-fried artichokes. Iodized sauce with Mediterranean oyster.
*****
Pause Fraicheur
*****
Organic guinea fowl from the Beauregard farm in 3 ways: the fillet roasted on the bone, the neck stuffed and the leg confit. Slowly cooked sand carrot with olive oil from Mr Jeanjean. Guinea fowl juice with thyme.
*****
Cheese Platter from Mr Vergne & goats cheese from Mr Rio
*****
Pré Dessert
*****
Choice of Dessert from “A la Carte”
In 8 services – 130 €
With 4 glasses of wine – 190 €
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 €