Starter and dessert or main course and dessert 42 €
Starter and main course 48 €
Starter, main course and dessert 55 €

Poached farm egg

squash cream, watercress, shitaké, dried duck breast

– ou –

Roasted quail breast, crispy thights

barley salad with zucchini spaghetti, coulis of corn and popcorn

Catch of the day with a seasonal garnish

– ou –

Cheek of beef confit with spices and herbs

homemade gnocchi and seasonal vegetables, pineapple and red pepper sauce

Creamy mango, passion fruits confit and light cream with vanilla

guacamole of avocado in a dark chocolate bar, coulis and exotic fruits sorbet

– ou –

Poached pear with spices and citrus

chocolate millk ganache with fresh ginger, clementine mousse, crumble with four spices

proposes by our Chef Sommelier, Guillaume Dussaussoy

Unchangeable – 1 glass of wine

Côtes de Provence

White, red, or rosé

1/2 bottle of water
Coffee or tea

Extra glass of wine in the formula: 8€

Choice of starter, fish or meat, dessert of your choice 86 €
– or –
choice of starter, fish, meat, cheese, dessert of your choice 125 €

Duck foie gras from Landes half-cooked with candied quince paste

jelly of quince with honey and liquor, spice crips orange espuma, cereal country bread toast

– ou –

Roasted scallops from la Baie de Morlaix

marinated squash with osmanthus flowers, spaghetti squash condiment, crispy butternut in a peanut paste, elderberry and orange vinaigrette

Catch of the day with a seasonal garnish

– ou –

Roasted Colvert chest with Juniper berries, confit thights

declination around yellow and red beets, chiogga, mini turnip

Organic chocolate from Sierra Léone 80% Cocoa Grand Cru  Manufactor « Duplanteur from Grasse »

fondant with caramel sauce, grilled peanuts, chocolate mousse and yogurt ice cream

– ou –

Chestnut and hazelnut mousse covered with milk chocolate

chocolate shortbread, kumquats yuzu jelly

– ou –

Ice cream or sorbets

– ou –

Assortment of sweets from Figuier de Saint-Esprit

Guillaume Dussaussoy
proposes a selection of wines served by the glass with each course

A 8-courses menu
(amuse-bouche, starter, fish, meat, cheese, pre-dessert, 2 desserts)
Served only to all guests at the table

Our Wine Waiter, Guillaume Dussaussoy, proposes a blind wine pairing with each course