A LA CARTE

Medley of white and green asparagus from Jérôme Galis, Mediterranean whiting confit in olive oil from JeanJean olive grove. Olive oil sorbet.

Warm oysters from Guy Sanchez in Loupian, Cauliflower in cream and in shards, Oyster-infused milk foam, Ossetra caviar from Château Castillonne.

Trout from Fumades coated in pea cream and dipped in whipped cream, peas from Jérôme Galis prepared as panna cotta and sorbet.

Local red mullet wrapped in a leek leaf, Grau-du-Roi octopus bonbon enhanced with ginger, Whipped butter infused with Masala.

Sea ​​bream paupiette cooked in a fennel court-bouillon, Tender half-fennel, Mr. Tournaire’s sand-grown carrot prepared as a mousse and naturally. "Ivory" fennel sauce.

Saddle and rack of Provence lamb pan-roasted, Montaren chickpeas prepared as a cream and panisse, local spring onion roasted in butter, Lamb jus infused with argan oil.

Gubernat Farm duck prepared two ways: Pan-roasted magret and confit leg wrapped in a vegetable artichoke cannelloni, Artichoke tempura with a creamy foie gras center, Duck jus enriched with foie gras.

On a soft biscuit, "Hacienda Eléonor" chocolate mousse by Monsieur Comte, hazelnut crunch, smooth two-chocolate ganache, and cocoa sorbet.

Baba medallion soaked in a light syrup, Shards of local strawberries, rhubarb in various textures, Olive oil cream from Jean Jean, Rocket sorbet.

Roasted hazelnut soufflé, Lemon confit mousse, Soft hazelnut biscuit, Lemon sorbet.

From Monsieur Vergne and goat cheese from Mr Rio .