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

Starter

Stuffed squid, tromboncino squash and crushed coco beans with squid ink, piquillo pepper vinaigrette

- OR -

Organic egg cooked at a low temperature, emulsion of summer truffles and chanterelles with balsamic vinegar

Main course 

Mediterranean swordfish, green tomato confit, coriander pesto and fregola sarda with local lemon

- OR -

Roast fillet of duck with Provencal honey, Mr. Orso’s white peaches and black figs

Dessert

Chocolate and hazelnut, crunchy biscuit, ganache and homemade ice cream

- OR -

Breton shortbread with whipped hibiscus cream, strawberry and tomato sorbet.

Menu in 4 services
Depending on the seasonal market and the inspiration of the Chef
Starter / Fish / Meat / Dessert

Marinated lightly salted cod, anchovies in sherry, aubergine confit and gazpacho

Wild meagre, tomatoes confit, fennel and Taggiasca olives

Roast veal and parmesan rigatoni, baby spinach leaves

Raspberry jelly and coulis, vanilla shortbread, whipped cream and pistachio ice cream

Starters

Jean-Charles Orso’s organic tomatoes, taggiasca olives and fresh basil topped with a burrata - 24€

Tromboncino squash tartare, preserved lemon and Petrossian Tsar Imperial Ossetra caviar - 56€

Semi-cooked duck foie gras, Saturn peach and fresh fruit, garden peppermint - 32€

Brandade of beans, Philippe Auda’s organic Provencal vegetables - 22€

Mediterranean spiny lobster, minestrone of seafood juices with pesto - 34€

Main Course

Multicolour navarin of organic local vegetables, summer truffle juices - 32€

Fisherman’s pot, bouillabaisse juices, potato gnocchi with saffron - 44€

Roast turbot, bannette beans, pélandron beans, white coco bean cappuccino with summer truffle - 43€

John Dory with preserved lemon, roast fig and fresh almonds on a bed of verbena sauce - 39€

Braised wild umbrina, barigoule of baby purple artichokes and vegetables, lemon thyme juices - 36€

Bruno Verzeni’s squab with honey and spices, whole coriander and preserved lemon - 35€

Roast Limousin veal chop, tromboncino squash and ricotta gnocchi, truffle sauce - 41€

Sisteron saddle of lamb and chops with rosemary, aubergines confit, sweet peppers and olives - 39€

Cheese

A selection of fresh and ripened cheeses of Le Fromager Gourmet - 22€

Desserts

Peach medley of jelly, sorbet and whipped verbena cream - 19€

Apricots, Provencal honey and a scattering of almond meringue, light Amaretto cream - 24€

Mountain fruits with preserved violets, violet sorbet and crisp shortbread - 21€

Illanka chocolate and coconut cream, sorbet - 22€

Jean-Charles Orso’s organic tomatoes, taggiasca olives and fresh basil topped with a burrata 

Braised wild umbrina, barigoule of baby purple artichokes and veg, lemon thyme juices 

- OR -

Bruno Verzeni’s squab with honey and spices, whole coriander and preserved lemon 

Peach medley of jelly, sorbet and whipped verbena cream. 

Semi-cooked duck foie gras, Saturn peach and fresh fruit, garden peppermint 

John Dory with preserved lemon, roast fig and fresh almonds on a bed of verbena sauce 

Sisteron saddle of lamb and chops with rosemary, aubergines confit, sweet peppers and olives

Illanka chocolate and coconut cream, sorbet. 

Brandade of beans, Philippe Auda’s organic Provencal vegetables 

Tromboncino squash tartare, preserved lemon and Petrossian Tsar Imperial Ossetra caviar 

Roast turbot, bannette beans, pélandron beans, white coco bean cappuccino with summer truffle 

Roast Limousin veal chop, tromboncino squash and ricotta gnocchi, truffle sauce 

Apricots, Provencal honey and a scattering of almond meringue, light Amaretto cream