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