A LA CARTE

Our Starters

The Mediterranean Prawns

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

54 €
The Scallop

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

58 €
The Butternut

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.

44 €

The Mediterranean Seabass in two ways

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

62 €
The Monkfish

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

58 €
The Baeza Brothers’ Chicken in Two Ways

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

58 €
The Venison

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

65 €

Mr. Comte’s Chocolate

Mr. Comte’s Chocolate: “Hacienda Eléonore” chocolate from Monsieur Comte, Sacher biscuit with milk and dark chocolate cream, crispy ivory shortbread, cocoa sorbet.

28 €
Signature SKAB Vanilla soufflé

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.

28 €
The Exotic

Passion fruit and coconut rolls, pineapple poached in a light syrup, ravioli filled with banana compote, mango pieces, passion banana sorbet.

28 €
Cheese Platter

From Monsieur Vergne and goat cheese from Mr Rio .

28 €