A LA CARTE

One hundred percent asparagus from the Gard: Pressed green asparagus, celestine in tempura, in a stack and a few asparagus heads.

Scampi tails just snacked, crispy cauliflower / langoustine / black pearl caviar toast. Slice of steamed cauliflower. Langoustine broth and preserved lemon pomade.

Fumades trout in different versions: in gravlax, mashed with fennel and in sashimi with fennel heart. Creamy spinach and fennel foam

Rack and saddle of lamb from Provence roasted in a sautoir. French-style peas served in a sucrine lettuce leaf. Lamb jus with olive oil from M. JeanJean.

Slice of rack of veal stuffed with foie gras from Franck Vialle. Large green asparagus from Galis, and warm salad of local asparagus whistles. Veal jus with Costières de Nimes red wine.

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

Pan-fried red mullet fillet. Cannelloni with candied shallot and polenta. Shellfish stew. Butter beaten with turmeric.

From Monsieur Vergne and goat cheese from Mr Rio .

The cherry from "Mourgues du Grès": Marbled cherry dessert flavored with pink berries, folded gavotte with cherry pieces. Sorbet with sorrel, cherry reduction.

On a crisp shortbread with cocoa nibs, Guanaja mousse, heart jivara, Manjari, cocoa sorbet.

Strawberry soufflé, rhubarb medallion poached in a fine Nîmes strawberry jelly, strawberry rhubarb ice cream.