Tenderness of veal, symphony of eggplant

Eggplant tuile and caviar, strong savory juice and small vegetables

Rock octopus carpaccio

Creamy polenta, trout egg, marinated fennel strips, candied cherry tomatoes and red onion pickles

Beef fillet with truffled foie gras cream

accompanied by the chef's inspiration 

Salmon trout steak

Just seared, sprinkled with roasted pine nut powder and nori seaweed, potato cubes cooked in shellfish broth

Vegetarian Risotto of the moment

Vanilla crunch

Vanilla apricot cream, almond and lavender crisp, poached and candied apricot

Fruits in 3 ways

Poached, infused, crunchy. Peach sorbet with white wine, light peach diplomat cream and its mâche tea biscuit

Old-fashioned coffee dessert

Crispy cocoa nibs, biscuit, vanilla mascarpone cream and iced 

coffee parfait

Mango dessert

Bourbon vanilla and amber rum confit, soft pistachio biscuit

Our mature cheeses and jam