A LA CARTE

Fillet of skate wing cooked in a court bouillon, creamy butternut with lime zest. Slivers of lemon caviar and caper leaf tempura

Ballotine of trout from Les Fumades with watercress, endive section with citrus fruits. Lemon grass / ginger broth.

Scallop carpaccio with black truffle. Foie gras cubes. Truffle Chantilly. Spirulina panna cotta

Heritage vegetables with Melanosporum truffle roasted and foamed parsnip, candy rutabaga and tuberous chervil. Some truffle shavings

The fish of the day. Between two sheets of two-tone lasagne: chard, confit peppers and pan-fried artichokes. Iodized sauce with Mediterranean oyster.

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.

Butter roasted John-Dory. Stuffed conchiglioni with leak and truffle. Steamed baby leek. Truffle butter sauce

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 M. Jeanjean. Guinea fowl juice with thyme.

From Monsieur Vergne and goat cheese from Mr Rio .

Victoria in different textures, fresh mango from the islands. Banana sorbet, flanked by passion fruit

Variation of citrus fruits in vegetable cannelloni, candied kumquat, grapefruit granita, mandarin sorbet

Guanaja chocolate soufflé, melty cocoa biscuit, crème brûlée and Manjari sorbet