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.
  • Poultry from Pic Saint-Loup in two different ways, slow cooked breast with a skin of chervil root, the leg marinated with miso, roasted pear and cromesquis of parsley and chervil roots.
  • Beef from Aubrac roasted with flax seeds, beef and black garlic gravy, organic seaweed tapenade, brioche stuffed mushroom.

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
  • Carott and citrus smoked with Tchuli pepper, citrus terrine, sand carott poched in citrus broth, carott and Tchuli pepper sorbet.
  • Finger chocolat Nyangbo, Streusel et biscuit banane, crémeux cacahuète, mousse chocolat noir Nyangbo, glace cacahuète.