A LA CARTE

Semi-cooked foie gras, multi-coloured carrots deglazed with citruses.
Carrot, foie gras and sesame tempura. Carrot/cumin sorbet.

Tomatoes from « Les Cailloux » in different ways.
Tuna in two ways: lemongrass/ginger tartar and tataki rolled with yellow tomato jelly.

Roasted lobster medallion. Stuffed courgette flower and tarragon.
Courgette cannelloni with lobster pieces. Lobster sauce.

Warm oysters lasagne style, cauliflower puree, carrot and turnip spheres.
Creamy oyster sauce with caviar.

Revisited wellington Aubrac beef fillet. Celeriac cream with truffle.
Summery vegetables. Beef juice with truffle sparkles.

Poached meagre bream. Fregola sarda pasta and summer vegetables. Fennel foam.

Seabass in two ways: Steamed and tartare in a leek cannelloni.
Creamy lettuce with Sherry, caper leaf. Condiment butter sauce

Poultry in 3 ways: slow-cooked supreme, confit leg and stuffed neck with almonds pieces.
Cream of parsley, potato gnocchi with Madras curry.
Poultry juice with brown butter.

Pigeon roasted on the breast and confit leg. Sliced and creamed sweet potato, braised endive.
Pigeon juice with honey and “Voatsiperifery” pepper.

From Monsieur Vergne and goat cheese from Mr Rio .

Poached peach with verbena on a shortbread ring,
smooth spheres, Genoa bread, peach soup with olive oil,
verbena sorbet.

Poached apricot with lavender
Sliced clafoutis caramelized, cheesecake foam, florentin tile.
Lavender sorbet.

Between two sheets of Manjari, cacao biscuit. Creamy chocolate and cacao whipped cream.
Chocolate/hazelnut croquette. Cacao sorbet.

Lemon in 3 ways : Soufflé, sorbet and in revisited lemon tart.