A LA CARTE

foam raised with olive oil in a courgette flower. Mashed courgette in tempura. Creamy and natural courgette.

Mosaic of heritage tomatoes from Cailloux. Mediterranean red tuna slice rolled in a Thai basil leaf. "Pineapple" tomato sorbet. Madras curry flavoured coconut cream.

Pan fried squid with Cévennes chili pepper from Mr. Colautti. Vegetable broth foam, a few colorful carrots and candied fennel. Ivory sauce with hints of fennel.

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.

Fish caught off our coasts, served with a two-color lasagna, confit bell pepper with Jeanjean olive oil, and cauliflower florets and foam. Sauce Ivory with Mediterranean oysters from Guy Sanchez.

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 .

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

Lemon soufflé infused with candied kumquat, inspired by a lemon meringue tart. Yuzu sorbet.