Au menu
Seasonal appetizers
*****
Fregola Sarda pasta, stir-fried squid, peas, chorizo bellota, combawa emulsion
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Snails sphere in brioche bread, royal garlic, herbs emulsion
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Truffle risotto
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The freshness moment
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Red mullet little fishing boats in flame, white asparagus grilled with olive oil of Castelines, bio sicilian lemon and vegetable cream
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Loin of lamb with taggiasche olives in crust, browned courgettes, shoulders of lamb stuffed and cooked 8 hours, sherry tomatoes coulis, eggplant, gravy
*****
Cheese and Desserts :
Cheese trolley from Hervé Mons, « Meilleur ouvrier de France fromager »
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Dessert from the pastry chef Etienne Stein
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Mignardises