Menus
LUNCH OF CHRISTIAN MORISSET
(except on bank holidays)
Starter and dessert or
main course and dessert 42 €
Starter and main course 48 €
Starter, main course and dessert 55 €
Starters
Fine chickpea tart with oriental flavours
Chickpea hummus, vegetables pickles with coriander seeds
-or-
Red mullet cooked with “teppan yaki”
Eggplant confit with fresh herbs, horseradish yogurt cream
Main courses
Catch of the day with seaweed butter
Colored zucchini, local broccoli, yellow beetroot
“Bagna Cauda” sauce
-or-
Pan-fried duck foie gras
Melon and baby spinach,
Banyuls sweet and sour sauce
The desserts
White chocolate bar and fresh red fruits
Creamy red fruits, ivory mint ganache, thyme flower meringue,
Mint and lime gel, white chocolate ice cream
-or-
Cherry blossom noodles
Cooked in coconut milk, fresh and candied cherries, citrus tuile and cherry sorbet
Drinks formula : 13 €
(unchangeable)
–
Proposed by our Maître d’Hôtel Alexandre Crégniot
• 1 glass of wine
Côtes de Provence white, red or rosé
• 1/2 bottle of water
• Coffee
–
Extra glass of wine
in the formula: 8 €
LE FIGUIER
92€
Starters
Half steamed wild “Obsiblue” shrimps
Marinated withEsêlette pepper and fresh garlic, zucchini stuffed with avocado and basil,
olive paste and chilli oil vinaigrette
-or-
Variation around the tomato
with supplement: Neuvic caviar nano Osciètre(10g) + 25€
Old fashioned tomato condiment, peas, beans and spring onions
Cherry tomatoes, burrata di buffala, crispy quinoa and peanuts,
smoked tomato vinaigrette
Main courses
Catch of the day
Colored zucchini, local broccoli, yellow beetroot,”Bagna Cauda” sauce
-or-
Beef tenderloin & Nori
with supplement: Neuvic caviar nano Osciètre(10g) + 25€
Sea knife in parsley, chanterelles, shallot confit with Xeres vinegar,
local zucchini tian, beef sauce with sesame
The desserts
Apricot from the Orchard
Breton shortbread with pistachio and apricot compote, confit in olive oil and pistachio,
ivory and apricot ganache, verbena, citrus crunch,
pistachio ice cream
-or-
Chocolate & Mango (Roasted beans at the Duplanteur Manufacture)
Sierra Leone organic chocolate cream with Tonka bean,
white chocolate ganache, fresh mango marinated in sweet spices,
mango caviar, milk foam with Tahitian vanilla,
dark chocolate ice cream and mango sorbet
Assortment of sweets
from Figuier de Saint-Esprit
TASTING MENU
“THE MOOD OF SAINT-ESPRIT”
Let yourself be surprised
–
158€
a 8-courses menu
–
Served only to all guests at the table
“SPIRIT OF WINE” FORMULA
75€
Our Maître d’Hôtel, Alexandre Crégniot,
proposes a blind wine pairing
with each course
Our meats originated from France – Prices include taxes
Allergen-sensitive person must tell it when ordering
Restaurant
The gourmet restaurant Le Figuier de Saint-Esprit reflects the story of a creative cuisine started by Christian Morisset
The menus
The gourmet cuisine is imbued with the charms of our marvellous region, and provides unique refinement and an entirely delightful experience.