Au menu
Seasonal appetizers
*****
Tomato and verbena gaspaccio, “green zebra” tomato tartar and creamy burrata
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Bar fillet smoked by ourself, iced with a strong juice like a bouillabaisse, leaf of blette and crunchy radish
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Truffle risotto
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The freshness moment
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Fillet of John Dory fish pan-fried in olive oil, thin mashed carrots and peas, grapefruit and coriander oil
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Rack of lamb cooked at low temperature, crust of parsley, buttered kale cabbage,
glazed baby onions, black garlic condiment and reduced juice
*****
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