Sea Bass Tartar
Toasted bread with butter, foam of Kaffir lime, truffle mayonnaise & young onions.
Yuzu lemon, coriander, cauliflower marinated with sweet and sour sauce.
Foie Gras from the Harvest (Extra 5€)
Semi-cooked from Puntoun’s farm, local grapes marinated in Vacqueyras wine.
Cod & Mussel
Confit in an organic olive oil, Paimpol’s beans, mashed potatoes, bacon powder and mussel sauce.
Rack of pork cooked rare, lavender honey glaze, zucchinis in three ways, basil & slightly acid jus.
Hunting Game (Extra 10€)
Celery, beetroot, quince confit with red wine, cranberries chutney, truffle and foie gras sauce.
Desserts and cheese
(to order at the beginning of the meal)
Goat Cheeses from Banon
Foam of Banon, fresh goat cheese cream, croquette, garlic and goat cheese ice cream, sweet onion chutney from Cévennes.
Black chocolate entremets, lemon & orange candied, caramelized hazelnut, vanilla and Cointreau custard.
White chocolate raspberry ganache puffs, melon from Cavaillon soup, lemon balm and verbena.
‘Figolu’ biscuit, roasted with brown butter, walnut wine cooked figs, pepper citruses ice cream.
Exclusively Homemade cooking with fresh product.
Prix nets, TVA et service compris
Do not hesitate to tell us about your allergies and food intolerances