Tasting Menu

Shellfish Blanched and refreshed in yuzu juice, Imperial Sologne caviar and lovage oil

John Dory Half-cooked Niçoise style, tomato sorbet

Gamberoni Lightly seared, verbena tomatoes and white coconut concentrated jus

Red mullet Flame-seared, saffron potatoes, confit tomato, fennel and rouille, rock fish jus

Saddle of lamb Grilled over embers, smoked harissa, Mediterranean vegetables in the spirit of ratatouille, Vera pepper jus

Our cheeses from near and far With the expertise of our producers and ripeners

Rhubarb Gently poached, refreshed with elderflower, fresh strawberry and rhubarb sorbet with suger crust