A la carte

Taxes and services included


Starters 20

  • Fish soup prepared with organic saffron, smoked trout eggs and confit potatoes with brown butter.
  • White asparagus from Aigues-Mortes, Melanosporum truffle from Minervois and cromesquis of hollandaise sauce with miso.
  • Mediterranean octopus prepared in two different ways, Korean style and carpaccio, crisp of potatoes and confit lemon sorbet.

Main courses 36

  • Steam cooked monkfish with curry, cream of lamb's lettuce, cauliflower meunièreand puffed pita bread.
  • Local farm house chicken stuffed with shellfish, cream bisque, new potatoes confit with prune butter and celeriac mousseline with Anko bean paste.
  • Beef from Aubrac grilled on binchotan charcoal, beef and walnut oil gravy, green peas and asparagus, morels stuffed with ham and prunes.

cheese trolley 16

Desserts 14

  • Sugar free, cocoa crisp stuffed with caramel icecream and vanilla chantilly, cromesquis of banana, coconut and caramel.
    Turbot à la plancha
  • Strawberry, white chocolate and red onion, almonds soft bread, white chocolate and lime mousse, strawberry compote and pickeled red onion sorbet.

  • Pecan nut finger, white chocolate mousse, passion fruit stuffing, crunchy puffed rice and pecan nut praliné ice cream.