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

Declination of old tomatoes, in tartar and panacotta,

buffalo burrata, vegetable charcoal crumbs, parmesan crisps and tomato aioli

– ou –

Duck foie gras frais from Landes

Mango chutney, red onion and passion, cream of kumquat, India coffee tuile and tonka bean espuma

Catch of the day with a seasonal garnish

– ou –

Veal chest confit stuffed with vegetables

crispy polenta, lemon gel, candied fennel, condiments, veal juice with sweet onions

Brick Grand Cru Dark Chocolate

filled with cream cherry « Folfer », and light vanilla Tahiti and emulsion yoghurt

– ou –

« Around » the apricot from Provence

basilic cream and rosemary meringue

proposes by our Chef Sommelier, Nicolas Vieilleville

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€

Wild sea bream “in ceviche”

Grapefruit and cherries in pickles, “Granny Smith” apple and pomegranate, acidulated gel, ginger and lemon sorbet

– ou –

Squid stuffed with sun vegetables and steamed “Obsiblue” shrimps

Tomato and pepper coulis, squid bolognese, artichokes, zucchini, pepper drops and basil oil

Catch of the day with a seasonal garnish

– ou –

Roasted veal fillet, veal chest confit and stuffed with vegetables

crispy polenta, lemon gel, candied fennel, condiments, veal juice with sweet onions

Roasted apricots and yellow peach tartar with olive oil

Apricot cream, rosemary meringue and wine peach sorbet

– ou –

In the spirit of « Forêt noire »

Cherries marinated with elderberry flower, yoghurt and cherry espuma

– ou –

Daily choice of ice creams or sorbets

– ou –

Assortment of sweets from Figuier de Saint-Esprit

Nicolas Vieilleville
proposes a selection of wines served by the glass with each course

Served only to all guests at the table

Amuse bouche

Roasted blue lobster

melon and watermelon tartar, melon and fennel confit, Zucchini flower stuffed with quinoa, Tonic espuma, Pink berry vinaigrette

John Dory from Méditerranée

 sea drops curry and tomato flavour, salicorne, seaweed broth

Roasted fillet and veal chest confit and stuffed with vegetables from the sun

crispy Taragna polenta, lemon purée, candied fennel and tangy condiments, veal jus with sweet onions

Challans duck breast and pan-fried duck foie gras from Landes,

white crispy polenta with almond milk, flat peach confit with pepper 5 berries, shallot chutney with peach and goji berries, sesame nougatine, sweet sour sauce with cranberry

Cheeses from the farm « Monteiro » in Peymeinade

Fresh goat cheese with raw milk, mascarpone with bagnette, black olives jelly, Goat cheese matured with raw milk, pomegranate, red onions and strawberries chutney

Wild strawberries

Arlette” millefeuille with wild strawberries, orange blossom mascarpone,  Mara des bois sorbet

Assortment of sweets

from le Figuier de Saint-Esprit

Our Wine Waiter, Nicolas VIEILLEVILLE, proposes a blind wine pairing with each course