A LA CARTE

Pan cooked squid with Cevennes chili pepper. Peas foam and colourful carrots. Fennel and foamy sauce.

Colourful tomatoes with “fleur de sel” from Camargue region. Marinated sardine on a crispy focaccia. “Rose de Berne” tomato and basil sorbet.

Courgette in various ways: foam raised with olive oil in a courgette flower. Mashed courgette in tempura. Creamy and natural courgette.

Wild fish cooked on the skin. Between two bicolour lasagne leaves: cauliflower, confit pepper, and pan cooked artichoke. Oyster sauce. Caviar.

Pan fried red tuna. Crispy tube with creamy aubergine and coriander. Teriyaki butter sauce.

Roasted bull tournedos. Red rice seasoned with cabbage, broccoli and confit lemon. Gardiane sauce. Bull tartare with oyster shards.

Pigeon roasted on the breast. Confit turnip, creamy spinach and citruses shards. Pigeon juice with citruses/honey/timut.

From Monsieur Vergne and goat cheese from Mr Rio .

Poached apricots medallions with honey, stuffed bugne cake with confit apricot, rosemary granita.

Chocolate in different textures: smooth Manjari biscuit, melty Guanaja heart, cacao shortbread. Cacao sorbet with dark chocolate sparkles.

Madagascar vanilla soufflé. Ivory, vanilla like an opera cake. Madagascar vanilla sorbet.