A la carte

First Course

Scallops and White Asparagus, Reduction of Orange and Yuzu, Roasted  Hazelnuts 
34 €

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Lobster Raviole and Pan-Fried Lobster with Small Vegetables, Accompanied by Grated Root Vegetables on Bread
28 €

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Courgette Flower Stuffed with Monkfish, Artichoke and White Truffle, Serves with a Wine and Butter Mousse 
39 €

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Duck Foie Gras Marinated and Cooked
with Black Pepper and Star Anise
38 €

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Oyster Poached with Vegetables and Cardamon
36 €

Second Course of Fish, Meat and Poultry

Fillets of Sole, Floured and Fried in Butter with a potato Puree and Preserved Lemon
46 €

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Lobster Tail Steamed with Sichuan Pepper
Fine Camargue Salt, Morel Mushrooms Stewed with Shell-Fish
36 €

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Gently-Cooked Cod with Saffroned Shell-Fish Butter and a Thyme Mousse
34 €

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Fillet of Tender Pork, Pan-Fried Escalop of Duck Foie Gras, 
The Juices blended with Port, Ginger and Top of the Milk
36 €

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Saddle of Rabbit with Mushrooms, Breaded Ribs, Finely Chopped Cepes
and Minced Mushrooms prepared with Shallots
38 €

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Duo of Beef : Cheek preserved in the provencal style and Finely-chopped raw Entrecote blended with Broad Beans and Tarragon 
35 €

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Crown of Lamb, Slice of Leg of Lamb with rosemary,
Stuffed Vegetables
36 €

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