A LA CARTE

Our Starters

Langoustine

Seared langoustine tails and tartare. Leek tagliatelle with a hint of coriander, shellfish marinière with ginger butter.

55 €
Guy Sanchez Oyster – Signature 2015

Warm oysters from Guy Sanchez in Loupian, prepared in lasagna style, Anna potato as foam and shards, oyster-infused whipped milk, and Oscietre caviar from Château Castillone.

52 €
Asparagus from Galis – Mediterranean Whiting

A medley of local white and green asparagus. Mediterranean whiting confit in olive oil from the Jeanjean olive grove. Mont Bouquet almond sorbet.

52 €

Mediterranean Red Mullet

Fillet of locally caught red mullet roasted with Colonnata bacon, Paris mushrooms with a rich filling of caramelized shallots, spinach, and Verrecchia family cured ham. Matelote sauce with Costières red wine.

58 €
Beauregard Farm Guinea Fowl

Guinea fowl from Beauregard Farm prepared two ways – breast wrapped in green cabbage leaf and confit leg. Creamy roasted cauliflower and green cabbage cromesquis. Vegetable Ravioli Filled with Mashed Cabbage, enhanced with peanut. Guinea fowl jus with roasted peanut oil.

60 €
Provence Lamb

Roasted saddle and rack of Provence lamb. Confit lamb shoulder bonbon with local peas. Creamy and terrine-style peas. Lamb jus accented with crushed tomato and olive fragments.

60 €

Cheese Platter

from Monsieur Vergne and goat’s cheese from Monsieur Rio.

28 €
Strawberry & Rhubarb

On an almond macaron, rhubarb prepared as a jam and lightly poached segments, local strawberry pieces, light cream, strawberry rhubarb ice cream.

28 €
Mr. Comte’s Chocolate

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

28 €
The SKAB Signature Hazelnut Soufflé

‘Skab’ signature hazelnut soufflé with a tangy center, soft lemon and Buddha’s hand biscuit, hazelnut pieces and ice cream.

28 €