A LA CARTE

Haddock in three ways: creamy flakes and in brandade breaded with spinach. Fondant potatoes, colourful carrots and shimeji mushrooms with olive oil.

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

Agria potato slice, black truffle potato foam and chopped black truffle.

Blue lobster medaillion with semi-salted butter. Black and white tortellini with butternut and lobster sparkles. Vegetable bouillon raised with olive oil and lime.

Steamed sole stuffed with cabbages. Thick cauliflower slice cooked “al dente” with Camargue salt. Ivory caviar sauce.

Slow cooked guinea fowl supreme et confit leg with chestnut/hazelnut. Creamy chestnut with whisky and heritage vegetables. Guinea fowl butter sauce

Aubrac beef. Truffled fillet. Chuck in small pot-au-feu. Marbled vegetable cake. Truffle scented beef juice.

Roasted rack of veal. Calf sweetbread with citruses. Honey/pepper endive. Crispy turnip finger. Veal juice with honey, citruses peels and Timut pepper

Butter roasted John-Dory. Stuffed conchiglioni with leak and truffle. Steamed mini leak. Truffle butter

From Monsieur Vergne and goat cheese from Mr Rio .

Confit « Sugarloaf » pineapple at low temperature, melting caramel heart. Crispy shortbread, sugar sphere with coconuts foam. Coconut/ginger sorbet.

Melting chestnut slice with guanaja chocolate, mandarin medallion zest-scented, pieces of French meringue, confit chestnut sparkles, mandarin sorbet

In a guanaja chocolate tube, dark chocolate foam topped with salted caramel, cocoa sorbet with crumble sparkles.

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