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