185 €
8 courses – Served exclusively for the entire table
Amuse-bouche
Crab claw meat
Crustacean jelly, crispy cereal bread, wild asparagus
Spring Vegetable Garden
Green and white asparagus, peas, zucchini,
Parmesan crisps with vegetable charcoal
Parmesan crisps with vegetable charcoal
Large Sauté-Roasted Langoustine
Fennel in different textures, langoustine bisque
Steamed John Dory with Lemon Pepper
Young poivrade artichokes and green beans, seaweed broth
Roasted Farm Veal Rack with Oregano Carrot Crust
"Annabelle" potato purée with wild garlic, spiced roasted carrot,
caramelized sweet onion stuffed with confit tomato and anchovy, veal jus with Sherry
caramelized sweet onion stuffed with confit tomato and anchovy, veal jus with Sherry
Cheeses from the "Monteiro" Farm in Peymeinade
Fresh and aged goat's cheese
Red pepper and piquillo jelly, Melba toasts with olive oil
Pré-dessert
Crown of raw and cooked Burlat cherries on Morello cherry jelly
Pistachio cream, Amarena cherry ice cream, almond biscuit
Raspberry and Rhubarb Casket
Raspberry diplomat cream, almond madeleine biscuit,
hibiscus-poached rhubarb, calisson ice cream
"Esprit du Vin" Wine Pairing (supplement) – 78 €
Our Head Sommelier, Emy Hottois, offers a blind wine pairing of six 6cl glasses to accompany this tasting menu.
138 €
6 courses – Served exclusively for the entire table
Amuse-bouche
Crab claw meat
Crustacean jelly, crispy cereal bread, wild asparagus
Spring Vegetable Garden
Green and white asparagus, peas, zucchini,
Parmesan crisps with vegetable charcoal
Parmesan crisps with vegetable charcoal
Large Sauté-Roasted Langoustine
Fennel in different textures, langoustine bisque
Steamed John Dory with Lemon Pepper
Young poivrade artichokes and green beans, seaweed broth
Ou
Roasted Farm Veal Rack with Oregano Carrot Crust
"Annabelle" potato purée with wild garlic, spiced roasted carrot,
caramelized sweet onion stuffed with confit tomato and anchovy, veal jus with Sherry
caramelized sweet onion stuffed with confit tomato and anchovy, veal jus with Sherry
Pré-dessert
Crown of raw and cooked Burlat cherries on Morello cherry jelly
Pistachio cream, Amarena cherry ice cream, almond biscuit
Raspberry and Rhubarb Casket
Raspberry diplomat cream, almond madeleine biscuit,
hibiscus-poached rhubarb, calisson ice cream
"Esprit du Vin" Wine Pairing (supplement) – 55 €
Our Head Sommelier, Emy Hottois, offers a blind wine pairing of four 6cl glasses to accompany this tasting menu.
