A LA CARTE

Tomatoes of various varieties from Mas Coquillou: served as a vegetable bouchon, in sorbet form, and natural. Fresh catch from Grau du Roi: carpaccio of shrimp on a crispy chip, sautéed squid with Cévennes pepper.

Ballotine of local red mullet encased in a zucchini flower. Mini green zucchini dressed with a medley of two creams: yellow zucchini and rockfish soup. Tempura and zucchini sorbet.

Slice of Mediterranean tuna seared on the plancha. Eggplant cream enhanced with coriander. Butter whipped with teriyaki, coriander, and preserved lemon.

Just-seared John Dory fillet. Multicolored cannelloni with fennel, carrot, and spinach. Vegetable broth foam, with some sand carrots and confit fennel. Ivory sauce with fennel aromas.

Pan-seared veal cut from a rack. Black rice from Canavère enhanced with Thai basil. Coconut curry sauce. Bao bread with lemongrass-infused confit veal shank.

Pan-seared Camargue bull fillet, warm green bean salad enhanced with Malaïgue vinegar. Braised sucrine lettuce with confit bull tail. Bull jus with red wine, confit shallots, and mustard from Nim’Grain.

From Monsieur Vergne and goat cheese from Mr Rio .

Medallions of Gard apricots roasted with honey from La Reine et le Loup, caramelized puffed rice from Canavère, lavender diplomat cream from Barjac, apricot sorbet.

On a Sacher biscuit, crunchy cocoa nibs, dark chocolate namelaka, chocolate ice cream.

Soufflé revisited from Madagascar, melting vanilla dessert, bourbon vanilla sorbet