Amuses bouche

Low temperature cooked free-range egg,

Jerusalem artichoke broth, slightly scented with truffle.

Red label farm chicken breast fillet,celery mousseline with brown butter,

Some “forgotten” vegetables.

Softness around beetroot and raspberry,

“raspberry inspired” icecream.

Sweet petit fours

Only at lunch, not available on Sunday et public holidays.

Amuses bouche

Prélude gourmand – appetizer

Composition around the idea of an onion soup,

sage, burned onions, light broth with garden spices.

Sturgeon with Beluga caviar lentils on a fine zests Royale, Vandouvan spices velvet.

or

Pork loin from Mrs Vergnas house, parsnips in multiple textures

with Mount Ventoux honey, Sansho berries juice.

Assortment of three cheeses ripened by Xavier Thuret MOF 2007

Desserts from our card

Sweet petit fours

Amuses bouche

Prélude gourmand – appetizers

Edible crabs Cannelloni with coriander and fine granny jelly,

Matcha tea emulsion and salad from the garden.

Rare grilled scallops from our shores on a semolina of multicolored cauliflowers,
slightly saffron perfumed bards broth.

Roasted tender Bresse chicken breast, Wakame powdered salsify,

orange ice with Phu Quoc pepper, fowl juice with Tokushima.

Assortment of three cheeses ripened by Xavier Thuret MOF 2007

Desserts from our card

Sweet petit fours

Unique Menu for all the guests – Served for lunch until 1 pm and dinner until 9 pm

Degustation menu : comes in eight services

Our head chef and his team invite you to discover their cuisine with this special menu, inspired by the local fresh products.

Don’t hesitate to request more information about this particular menu.

Unique menu for all the guests – Served for lunch until 1 pm 13h and dinner until 9 pm