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[\/vc_column_text]\t\t<\/div>\n\t<\/div>\n<\/div><\/div>[\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1598351018533{padding-top: 6.2% !important;padding-bottom: 6.6% !important;}”][vc_column offset=”vc_col-lg-6 vc_col-md-12″][vc_empty_space height=”20px”]
In 8 services – 133 \u20ac<\/strong> [\/vc_column_text][vc_column_text]<\/p>\n Bouch\u00e9es Ap\u00e9ritives<\/p>\n *****<\/p>\n Cushion of red mullet, slow-cooked then grilled. *****<\/p>\n Roasted langoustine, heritage tomatoes with bell pepper, ginger cream, *****<\/p>\n Mediterranean tuna steak, lightly seared on the plancha. *****<\/p>\n Refreshing Break<\/em><\/p>\n *****<\/p>\n Tournedos of Camargue bull fillet, ravioli filled with tender chuck flavoured with basil. *****<\/p>\n Cheese Platter from Mr Vergne & goats cheese from Mr Rio<\/em><\/p>\n *****<\/p>\n Pr\u00e9 Dessert<\/em><\/p>\n *****<\/p>\n Choice of Dessert from \u201cA la Carte\u201d<\/em><\/p>\n *****<\/p>\n Mignardise et confiseries<\/p>\n [\/vc_column_text][\/vc_column][vc_column offset=”vc_col-lg-6 vc_col-md-12″][vc_empty_space height=”20px”] In 6 services – 98 \u20ac [\/vc_column_text][vc_column_text]<\/p>\n Bouch\u00e9es Ap\u00e9ritives<\/p>\n *****<\/p>\n Amuse-Bouche<\/p>\n *****<\/p>\n Cushion of red mullet, slow-cooked then grilled. OR<\/p>\n Warm oysters from Guy Sanchez in Loupian served as a lasagna, *****<\/p>\n Mediterranean tuna steak, lightly seared on the plancha. OR<\/p>\n Veal cut from the rack then pan-roasted, veal tempura with preserved lemon. *****<\/p>\n Cheese Platter from Mr Vergne & goats cheese from Mr Rio<\/em><\/p>\n *****<\/p>\n Pr\u00e9 Dessert<\/p>\n *****<\/p>\n Choice of Dessert from \u201cA la Carte\u201d<\/em><\/p>\n *****<\/p>\n Mignardise et confiseries<\/p>\n [\/vc_column_text][\/vc_column][\/vc_row][vc_row disable_element=”yes” row_content_width=”grid” css=”.vc_custom_1772442662213{padding-top: 6.2% !important;padding-bottom: 6.6% !important;}”][vc_column offset=”vc_col-lg-6 vc_col-md-12″][vc_empty_space height=”20px”] \u00a0<\/strong>Starter & Dish or Dish and dessert – 53 \u20ac <\/p>\n Bouch\u00e9es Ap\u00e9ritives<\/p>\n *****<\/p>\n Free-range chicken from the Baeza brothers prepared as a galantine, *****<\/p>\n Monkfish blanquette enhanced with vinegar from \u201cMala\u00efgue\u201d. *****<\/p>\n Cheese Platter from Mr Vergne & goats cheese from Mr Rio<\/em><\/p>\n *****<\/p>\n Cr\u00eape Suzette \u201cSkab style\u201d, with mandarin marmalade and zest, *****<\/p>\n Mignardise et confiseries<\/p>\n [\/vc_column_text][\/vc_column][vc_column offset=”vc_col-lg-6 vc_col-md-12″][vc_empty_space height=”20px”] \n\t\t\t\tFrom January 6\t\t\t<\/p>\n\t\t\t<\/div>\n<\/div>[vc_column_text css=”.vc_custom_1767111282149{padding-bottom: 20px !important;}”]<\/p>\n In 7 services – 175 \u20ac [\/vc_column_text][vc_column_text]<\/p>\n Bouch\u00e9es Ap\u00e9ritives<\/p>\n *****<\/p>\n Agata potato cappuccino cooked in its skin and enhanced with Melanosporum truffle. Lightly seared scallops.<\/em><\/p>\n *****<\/p>\n Farm chicken from Beauregard prepared three ways *****<\/p>\n Turbot roasted in frothy butter, conchiglioni stuffed with truffled stewed leeks. *****<\/p>\n Mont Bouquet almond sorbet, *****<\/p>\n Aubrac beef fillet with truffle, slowly pan-seared. *****<\/p>\n Brillat-Savarin with Truffle.<\/em><\/p>\n *****<\/p>\n Truffle Trompe-l\u2019\u0152il: Melanosporum truffle mousse with a hazelnut center, *****<\/p>\n Mignardise et confiseries<\/p>\n [\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”mobilemarge”][vc_column width=”1\/3″][\/vc_column][vc_column width=”1\/3″] \u00a0<\/strong>Starter & Dish or Dish and dessert – 53 \u20ac <\/p>\n <\/p>\n Bouch\u00e9es Ap\u00e9ritives<\/p>\n *****<\/p>\n Green Zebra Tomato with Mediterranean Blue Crab Heart, spiced. *****<\/p>\n Duck Breast Fillet from Gubernat Farm, *****<\/p>\n Cheese Platter from Mr Vergne & goats cheese from Mr Rio<\/em><\/p>\n *****<\/p>\n In the style of a mille-feuille: thin caramelized puff pastry, *****<\/p>\n Mignardise et confiseries<\/p>\n [\/vc_column_text][vc_column_text css=”.vc_custom_1672760988130{padding-bottom: 20px !important;}”][\/vc_column_text][\/vc_column][vc_column width=”1\/3″][\/vc_column][\/vc_row][vc_row el_class=”mobilemarge”][vc_column width=”1\/3″][\/vc_column][vc_column width=”1\/3″][vc_empty_space height=”20px”] The Chef propose a 10 courses menu, <\/p>\n 10 courses at – 168 \u20ac<\/strong> [\/vc_column_text][\/vc_column][vc_column width=”1\/3″][\/vc_column][\/vc_row][vc_row el_class=”mobilemarge”][vc_column width=”1\/2″][vc_empty_space height=”20px”] Children menu under 10 years old Starter \/ Meat or Fish accompaniment to seasonal vegetables or starchy foods \/<\/em> [\/vc_column_text][vc_empty_space height=”50px”][\/vc_column][vc_column width=”1\/2″][vc_empty_space height=”20px”] Children menu under 12 years old Amuse-bouche \/ Choice of Starter from “A la carte” \/<\/em> Please note: starter, main course and dessert in portions suitable for children.<\/p>\n [\/vc_column_text][vc_empty_space height=”50px”][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":" [vc_row content_text_aligment=”center” parallax_background_image=”6613″][vc_column][\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1598351018533{padding-top: 6.2% !important;padding-bottom: 6.6% !important;}”][vc_column offset=”vc_col-lg-6 vc_col-md-12″][vc_empty_space height=”20px”][vc_column_text] In 8 services – 133 \u20ac With 4 glasses of wine – 193 \u20ac [\/vc_column_text][vc_column_text] Bouch\u00e9es Ap\u00e9ritives ***** Cushion of red mullet, slow-cooked then grilled. Local green bean salad enhanced with mustard from Nim\u2019Grain. Green beans cannelloni and razor clams \u201c\u00e0 la marini\u00e8re\u201d. ***** Roasted langoustine, heritage tomatoes with bell pepper, ginger cream, langoustine head jus with tarragon, Rose de Berne tomato sorbet. ***** Mediterranean tuna steak, lightly seared on the plancha. Aubergine cream enhanced with coriander. Teriyaki beurre blanc. ***** Refreshing Break ***** Tournedos of Camargue bull […]<\/p>\n","protected":false},"author":5,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full-width.php","meta":{"footnotes":""},"class_list":["post-5673","page","type-page","status-publish","hentry"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t
\nWith 4 glasses of wine – 193 \u20ac<\/strong><\/p>\n
\nLocal green bean salad enhanced with mustard from Nim\u2019Grain.
\n<\/em>Green beans cannelloni and razor clams \u201c\u00e0 la marini\u00e8re\u201d.<\/em><\/p>\n
\nlangoustine head jus with tarragon, Rose de Berne tomato sorbet.<\/em><\/p>\n
\nAubergine cream enhanced with coriander. Teriyaki beurre blanc.<\/em><\/p>\n
\nZucchini flower stuffed with violoin zucchini.
\nFull-bodied bull jus with red wine from Costi\u00e8res de N\u00eemes.<\/em><\/p>\n\n\t\t\t\tMenu<\/span> Plaisir<\/span>\t\t\t<\/h2>\n\t\t\t\t
\n<\/strong>With 3 glasses of wine – 143 \u20ac<\/strong><\/p>\n
\nLocal green bean salad enhanced with mustard from Nim\u2019Grain.
\n<\/em>Green beans cannelloni and razor clams \u201c\u00e0 la marini\u00e8re\u201d.<\/em><\/p>\n
\nAnna potato in foam and shards, oyster-infused milk foam,
\nand Ossetra caviar from Ch\u00e2teau Castillonne.<\/em><\/p>\n
\nAubergine cream enhanced with coriander. Teriyaki beurre blanc.<\/em><\/p>\n
\nBroccoli cream with almonds, topped with a crispy pak choi leaf.
\n<\/em>Veal jus enhanced with lemon zest.<\/em><\/p>\n\n\t\t\t\tGourmet<\/span> Moment<\/span> Menu\t\t\t<\/h2>\n\t\t\t\t
\n<\/strong>Starter, Dish, Dessert – \u00a058 \u20ac
\n<\/strong>Starter, Dish, Dessert & Cheese – 63 \u20ac\u00a0<\/strong><\/p>\n
\nAvailable Wednesday to Saturday,
\nexcluding Sundays and public holidays. Lunch service only.<\/strong><\/p>\n
\nshiitake mushrooms from \u201cGard au Champi\u201d in a light mousse,
\nassorted pickled vegetables,
\nPomelo sauce.<\/em><\/p>\n
\nPumpkin served as a foam, ravioli, and in its natural form.
\nCreamed Swiss chard.<\/em><\/p>\n
\nchestnut cream, candied mandarin peel,
\nand chestnut chip ice cream.<\/em><\/p>\n\n\t\t\t\tMenu<\/span> Truffle<\/span>\t\t\t<\/h2>\n\t\t\t\t
\n<\/strong>With 4 glasses of wine + 70 \u20ac<\/strong><\/p>\n
\nlightly seared oyster, tempura-fried wing,
\nand low-temperature poached supr\u00eame enhanced with truffle.
\nParsnip roasted and as a truffle-infused cream.<\/em><\/p>\n
\nMini steamed leek.
\nBeaten truffle butter.<\/em><\/p>\n
\nsprinkled with grated truffle.<\/em><\/p>\n
\nCelery remoulade and in black truffle diamond.
\n<\/em>Truffle-infused beef jus.<\/em><\/p>\n
\nhazelnut custard with grated black truffle,
\nblack truffle ice cream.<\/em><\/p>\n\n\t\t\t\tGourmet<\/span> Moment<\/span> Menu\t\t\t<\/h2>\n\t\t\t\t
\n<\/strong>Starter, Dish, Dessert – \u00a058 \u20ac
\n<\/strong>Starter, Dish, Dessert & Cheese – 63 \u20ac\u00a0<\/strong><\/p>\n
\n<\/em>Pink Bern Tomato Sorbet.<\/em><\/p>\n
\nWhite Peach from Beaucaire as chutney and lightly poached halves.
\nDuck jus enhanced with honey from La Reine et le Loup and Timut pepper.<\/em><\/p>\n
\nrosemary diplomat cream, honey-roasted apricots, apricot-rosemary sorbet.<\/em><\/p>\n\n\t\t\t\tMenu<\/span> Inspiration<\/span>\t\t\t<\/h2>\n\t\t\t\t
\ncreated from the A la Carte and his inspiration !
\nThis menu will be served to the whole table,
\nit is served for lunch until 12h45 and for dinner until 20h45<\/p>\n
\nWith 5 glasses of wine – 238 \u20ac<\/strong><\/p>\n\n\t\t\t\tKid's<\/span> Menu<\/span>\t\t\t<\/h2>\n\t\t\t\t
\nTwo formulas to choose according to their appetite
\n2-course meal <\/strong>at 30 \u20ac
\n3-course meal<\/strong> at 38 \u20ac<\/p>\n
\n2 scoops of ice cream of your choice<\/p>\n\n\t\t\t\tLittle<\/span> Gourmet's<\/span> Menu<\/span>\t\t\t<\/h2>\n\t\t\t\t
\nFormula <\/strong>at 55 \u20ac
\nCheeses extra<\/strong> +15 \u20ac<\/p>\n
\nChoice of Dish from “A la carte” \/<\/em>
\nPr\u00e9-dessert \/ Choice of Dessert from “A la carte”<\/em><\/p>\n