Starter

  • Fresh pita bread made from rye and wheat flour

  • Small fried peppers, fleur de sel

  • Chickpea puree, tahini, marinated chickpeas, red onion pickles

  • Grilled prawns with parsley and homemade aioli

  • Sauteed baby squid, spinach shoots, anchovy oil, fleur de sel

  • Apulian burrata (250g), served with ribbons of yellow and green zucchini, toasted pine nuts, Espelette pepper, basil-infused oil

  • Fried artichokes, raïta sauce, zaatar, basil and mint

  • Green Zebra tomatoes, green beans, spinach shoots, fresh fennel, spicy gazpacho, roasted peanuts, fresh mint

Main course

  • Limousin beef tartare (180g), with truffle cream, toasted panko, Shimeji mushrooms, fleur de sel

  • Grilled octopus tentacle, spicy tomato sauce, wild garlic fish stock, baby potatoes

  • Whole duck breast slow-cooked, rich cocoa meat sauce, baby potatoes

  • Brioche toast, mackerel fillets in escabeche, tomato and caper sauce, young lovage shoots

  • Fresh fettuccine, truffle cream and Parmesan cheese

Riz des Baléares à partager

2 | 4 personnes ~20 min

  • Squid ink rice, shellfish and fish stock, parsley buttered squid

  • Saffron-flavoured rice, shellfish and fish stock, large prawns

Desserts

  • Crumble with almonds, lemon curd, lemon&basil sorbet, chantilly, lemon confit

  • Mascarpone cream, coffee-soaked ladyfingers, cocoa powde

  • Maison Duplanteur à Grasse

    Dark chocolate shell, vanilla mascarpone cream, roasted peanuts, Breton shortbread, salted butter caramel

  • Fior di latte ice cream, homemade cookie, salted caramel, pecans, and more !

  • Meilleur ouvrier de France - Gérard Gabiron

    Vanilla - Chocolate - Hazelnut - Lemon & basil - Rasberry