A LA CARTE

Roasted prawns from Grau du Roi, Jerusalem artichoke royale enhanced with mustard from Nîm’grain, tender root vegetables, tartlet filled with prawn tartare.

Lightly seared scallops, cauliflower cream refreshed with Reinette apples from Le Vigan. Apple segment poached then roasted. Scallop beard blanquette enhanced with Pépine cider.

Locally grown butternut squash slowly roasted, black trumpet mushrooms sautéed and in a creamy purée, warm shavings of Colonnata lard, Cévennes sweet onion cannelloni wrapped in spinach greens.

Steamed and grilled. Shellfish ragout bound with carrot and enhanced with ginger and coriander. Carrot and coriander barbajuan.

Medallion of monkfish slowly sautéed. Half-moon of tender pumpkin, Swiss chard ravioli. Velvet sauce with Swiss chard greens.

Low-temperature cooked breast and confit leg. Traditional poultry quenelle. Crispy tube filled with creamy porcini mushrooms enhanced with coriander. Roasted chicken jus.

Venison tournedos cut from the fillet, lightly roasted. Quince as cake and chutney. Parsnip cream patty. Hunter’s sauce with pieces of Grenoble walnuts.

Saddle prepared in the Carême style, thigh in a Sénateur Couteau-style stew, served with root vegetables and seasonal mushrooms. Stew sauce.

A play on textures featuring chocolate from “Eric Comte” with Collautti chili, cacao Sacher biscuit, creamy chocolate with sweet Cévennes chili, and cacao sorbet.

Signature “Skab” soufflé return from Madagascar, soft vanilla biscuit in the spirit of a club sandwich, cream with olive oil from Jean Jean. Vanilla sorbet.

Local fig roasted with citrus and in marmalade, pieces of pomelo and candied zests, crispy granola, ice cream infused with cinnamon.

From Monsieur Vergne and goat cheese from Mr Rio .