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

Organic vegetables a la grecque with coriander, button mushrooms and tomato confit - 25€

Lobster soup, chestnuts and wild mushrooms, red kuri squash gnocchi - 36€

Semi-cooked duck foie gras from the Landes, quince marmalade with cinnamon and pomegranate - 33€

Marinated Mediterranean mackerel, cucumber jus, vegetables a la grecque with coriander - 22€

Scallop carpaccio and organic smoked salmon tartare, Petrossian “Sevruga Imperial” caviar, tangy broccolini with lemon oil - 57€

Main Course - Fish dishes

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

Monkfish tail with shallot and wine sauce, ratte potato purée, Taggiasca olives - 39€

John Dory in a citrus marinière sauce, beetroot, velvety endives with local lemon - 43€

Scallops a la plancha, cep and artichoke risotto, parmesan cream - 45€

Main Course - Meat dishes

Pumpkin risotto, assorted ceps and forest mushrooms - 32€

Bruno Verzeni’s free-range squab, sautéed foie gras, pumpkin and Jerusalem artichoke confit, spiced pear - 36€

Fillet of Simmental beef with pepper, cep and parsley ravioli with parmesan - 43€

Sisteron lamb, chard and chanterelle bake, rosemary and sweet garlic jus - 41€

Cheese

A selection of fresh and ripened cheeses - 22€

Desserts by Lauriane

Caramelised apple, light mousse, cinnamon ice cream and crisp pastry - 19€

Peanut brownie inspired by a “Snickers”, whipped chocolate cream and caramel ice cream - 24€

Spiced stewed pears, ice cream and cream of walnut, brioche French toast - 21€

Spiced roast figs, Tawny port jelly, cream infused with fig leaf, almond ice cream - 22€

Marinated Mediterranean mackerel, cucumber jus, vegetables a la grecque with coriander

John Dory in a citrus marinière sauce, beetroot, velvety endives with local lemon

- OR -

Bruno Verzeni’s free-range squab, sautéed foie gras, pumpkin and Jerusalem artichoke confit, spiced pear

Caramelised apple, light mousse, cinnamon ice cream and crisp pastry

Lobster soup, chestnuts and wild mushrooms, red kuri squash gnocchi

- OR -

Semi-cooked duck foie gras from the Landes, quince marmalade with cinnamon and pomegranate

Scallops a la plancha, cep and artichoke risotto, parmesan cream

Sisteron lamb, chard and chanterelle bake, rosemary and sweet garlic jus

Spiced stewed pears, ice cream and cream of walnut, brioche French toast

- OR -

Peanut brownie inspired by a “Snickers”, whipped chocolate cream and caramel ice cream

Organic vegetables a la grecque with coriander, button mushrooms and tomato confit

Scallop carpaccio and organic smoked salmon tartare, Petrossian “Sevruga Imperial” caviar, tangy broccolini with lemon oil

Monkfish tail with shallot and wine sauce, ratte potato purée, Taggiasca olives

Fillet of Simmental beef with pepper, cep and parsley ravioli with parmesan

Peanut brownie inspired by a “Snickers”, whipped chocolate cream and caramel ice cream

- OR -

Spiced roast figs, Tawny port jelly, cream infused with fig leaf, almond ice cream