Starter and main course - €29
OR
Main course and dessert - €29
OR
Starter, main course and dessert - €39

Enjoy the surprising and gourmet weekly menu by Chef Hervé Busson

INFORMATION AND BOOKINGS: +33 (0)4 93 38 15 45

Menu in 4 services
Starter / Fish / Meat / Dessert

Depending on the seasonal market and the inspiration of the Chef

Starters

Leek whites in a Provencal black truffle vinaigrette - 28€

Langoustine carpaccio, razor clams, Corsican clementine and avocado - 39€

Slice of duck foie gras from the Landes, Spanish mango - 29€

Lightly seared scallops, creamy endives and stewed kumquat - 33€

Cauliflower florets with local lemon, Petrossian Tsar Imperial Sevruga caviar and broccolini - 57€

Main Course - Fish dishes

Fisherman’s pot, bouillabaisse juices, potato gnocchi with saffron - 47€

Slightly salted prime cod filet, sea urchin emulsion, fennel with aniseed juices - 38€

Red mullet with marjoram, squid and fresh tomatoes, homemade pasta in squid ink - 41€

Main Course - Meat dishes

Casserole of Philippe Auda’s garden vegetables in a broth laced with Provencal black truffles - 32€

Bruno Verzeni’s roast squab, seasonal vegetables and Provencal truffles - 41€

Charolais beef fillet with duck foie gras, fregola sarda pasta and Parmigiano-Reggiano - 43€

Slow-cooked shank of Limousin veal, chard and pumpkin, osso bucco juices - 48€

Cheese

A selection of fresh and ripened cheeses - 22€

Desserts by Lauriane

Exotic confection of candied pineapple, passion fruit and coconut sorbet  - 19€

Tandem of lemon cream and sorbet, meringue and moist biscuit - 22€

Snickers-inspired peanut brownie with whipped caramélia cream and caramel ice cream - 24€

Hazelnut and grapefruit tidbit - 20€

Leek whites in a Provencal black truffle vinaigrette

Slightly salted prime cod filet, sea urchin emulsion, fennel with aniseed juices

- OR -

Slow-cooked shank of Limousin veal, chard and pumpkin, osso bucco juices

Exotic confection of candied pineapple, passion fruit and coconut sorbet

Lightly seared scallops, creamy endives and stewed kumquat

- OR -

Slice of duck foie gras from the Landes, Spanish mango

Red mullet with marjoram, squid and fresh tomatoes, homemade pasta in squid ink

Bruno Verzeni’s roast squab, seasonal vegetables and Provencal truffles

Tandem of lemon cream and sorbet, meringue and moist biscuit

- OR -

Hazelnut and grapefruit tidbit

Langoustine carpaccio, razor clams, Corsican clementine and avocado

Cauliflower florets with local lemon, Petrossian Tsar Imperial Sevruga caviar and broccolini

Fisherman’s pot, bouillabaisse juices, potato gnocchi with saffron

Charolais beef fillet with duck foie gras, fregola sarda pasta and Parmigiano-Reggiano

Snickers-inspired peanut brownie with whipped caramélia cream and caramel ice cream

- OR -

Exotic confection of candied pineapple, passion fruit and coconut sorbet