The next menu -Spring 2023- is being designed...

a menu in constant evolution
throughout the seasons
Below our last 2022 menu to give you an idea ...

Starters

The Cepe - 18

Cep cream, roasted cep, garlic and thyme, cep salad

The Shell - 22

Shell salad and lemon caviar with white balsamic vinegar on a bed of salt with seaweed, condiments, Iranian caviar and parmigiano reggiano

The Milky orchard - 18

Candied fennel and black figs roasted on a bed of local bush cheese, herb salad and tangy flowers

Main Courses

The Beef - 32

Beef Charlotte with foie gras, Anna potatoes and glazed carrots

The Northern Freshness - 32

Cod ballotine with nori, Korean cabbage kimchee, mango condiment and its crispy skin with Camargue salt, "marinière" tomato sauce with sweet peppers

The Offal - 38

Glazed calf sweetbreads with a veal reduction and shellfish, gambas carpaccio, cabbage Pack Choi roasted with garlic and sesame, and leek tempura

Desserts

The Cheese - 10

Local cheese plate

The Forbidden Fruit - 12

Apple Tatin revisited, creamy ice cream with Garrigues scents

The Pear choc - 12

Chocolate ganache, madeleine biscuit, puffed rice, poached pear with vanilla, passion jelly

Vallée Gastro