Restaurant Menu
throughout the seasons
Starters
The Tomato Burrata - 14
Adrien’s tomato pillow and tomato confit, with honey vinegar and sorbet, accompanied by its olive gremolata, basil, caviar and eggplant tempura
The Duck - 18
Kadaïf of foie gras with strawberries, timbale of Rubis des Jardins with basil and strawberry reduction
The Shell - 19
Shell salad and lemon caviar with white balsamic vinegar on a bed of salt with seaweed, condiments, Iranian caviar and parmigiano reggiano
The "Quenouille" - 14
Sheep milk cream cheese with garlic, fine herbs and shallots, encased with fried potato strands, sauteed mushrooms, garlic juice and chives
Main Courses
The Beef - 32
Beef Charlotte with foie gras, Anna potatoes and glazed carrots
The Northern Freshness - 32
Cod mosaic 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
The Fish - 42
Roasted Saint-Pierre, oxalis scales, variety of vegetables in purées and glazed vegetables
Desserts
The Cheese - 10
Local cheese plate
The Forbidden Fruit - 12
Apple Tatin revisited, creamy ice cream with Garrigues scents
The Spell - 12
Red fruit jelly tart, madeleine biscuit and verbena Sorbet
The Crunchies - 12
Chocolate ganache, madeleine biscuit, puffed rice, coconut and white chocolate
The Pistachio - 12
Cocoa tartlet with white chocolate pistachio ganache, two-tone meringue and pistachio praline
