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Le Chef Mickaël Gaignon vous propose pour mai 2019

Ballottine rolls of cumin-scented quail, rainbow carrots and thyme feta cheese

22,00€
 

Frog legs with garlic and parsley, nettles sauce, spring vegetables

27,00€
 

Chilled velouté of baby peas from Saint-Rémy de Provence with tarragon, split pea humus and falafel

21,00€
 

Cannelloni of meagre and marinated shrimp, poached oyster, cucumber and creamy avocado with wild garlic

23,00€
 

Sautéed pollock steak on a rainbow chard checker board, nutmeg scented sauce

35,00€
 

Red mullet filet in a bouillabaisse sauce, turnip and long radishrolls, quinoa with grains

39,00€
 

Roast filet of John Dorywith star anise, fennel, lomoiberico (cured pork loin), piquillos peppers and salad burnet

42,00€
 

Roast filet of John Dory with star anise, fennel, lomo iberico (cured pork loin), piquillos peppers and salad burnet

34,00€
 

Sautéed Aubrac beef tenderloin, braised lettuce with walnuts, fresh herbs

43,00€
 

Tome d'Arles goat cheese, herbs salad with olive oil from Gratte Semelle’Farm, dandelion flower jam

14,00€
 

Platter of seasonal cheeses, selected by the Quatre homme cheese store “Meilleur Ouvrier de France”

16,00€
 

Raspberry and rhubarb ice cream bombe

16,00€
 

Strawberry basil pavlova

16,00€
 

Pineapple carpaccio marinated in lemon thyme, light coconut mousse and shavings, rum flavored cream

16,00€
 

Molten chocolate cake with "Fortissima" Pralus, raisins and wild herbs core, quetsche plum sorbet

16,00€
 

Medley of homemade ice cream and sherbet, diamond short bread

14,00€
 

Ballottine rolls of cumin-scented quail, rainbow carrots and thyme feta cheese

Frog legs with garlic and parsley, nettles sauce, spring vegetables

Roast filet of John Dorywith star anise, fennel, lomoiberico (cured pork loin), piquillospeppers and saladburnet

Trou à l’Absinthe

Roast filet of John Dorywith star anise, fennel, lomo iberico (cured pork loin), piquillos peppers and salad burnet

Tome d'Arles goat cheese, herbs salad with olive oil from Gratte Semelle’ Farm

Raspberry and rhubarbicecream bombe

1 Starter or 1 Dessert + 1 Dish

34,00€
 

1 Starter + 1 Dish + 1 Dessert

45,00€
 

Trout tartare with Lucques olives, arugula salad

Duck nems, sucrine heart with citrus fuits

Roasted quail fillet, confit leg, green beans

Fried tuna, oyster mushrooms, shellfish emulsion

Chocolate kormeskie, mint custard sauce

Mirabelle plum profiteroles, caramel sauce