The current menu ...

a menu in constant evolution
throughout the seasons


The Egg - 16€ 

Fried soft-boiled free-range egg, shiitake mushrooms cooked and raw, pink garlic purée

The Scallops - 21€

Scallops, coral and smoked lobster bisque, Corsican coppa

The Velouté - 18€

Butternut squash and chestnut velouté, foie gras and hazelnut oil

Main Courses

 The Pork - 25€

Filet of pork from Aveyron, truffled madeira wine sauce, creamed celery, sweet onion confit and glazed carrots

The Lamb - 28€

Herb crusted Lamb faux filet, porcini mushroom sauce, potatoes au gratin, roasted garlic and seasonal vegetables

The Anglerfish - 26€

Anglerfish medallion, maltese butter sauce, barley risotto in a chestnut squash sauce

Veggie - 24€

Barley risotto, parsley butter and seasonal vegetables


The Pavlova - 14€

Pavlova, pear chip, mandarin curd, combava zest

The Chocolate - 16€

Mexican 66% dark chocolate dome, summer truffle, praliné center, white chocolate coated crispy rice puffs

The Apple - 13€

Tarte tatin, Valrohna dulcey whipped cream, salted caramel

The Cheese - 12€
3 cheeses : Pélardon, Tomme de Savoie, Fourme d'Ambert ball

Vallée Gastro