Available Monday until Saturday and only at lunch

The fine risotto with shrimp and lobster

The parfait soft boiled egg with it's pumpkin and chestnut velouté with truffle shaving placed on a cloud of truffled sheep's cheese and parmesan emulsion 

Pink lobster medallions with green asparagus and avocado

Marinated salmon, avocado, colored cauliflower an garlic syrup

Pan-fried foie gras, black radish and pear in port wine condiment of walnut  and light cream with gingerbread

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             Seared Sea Bass, carrots and colored cauliflower, vegetables cooked in barigoule and their jus

                         The Mediterraneen meager fish covered with truffles on it's fennel with truffle and caviar pasta

Roasted poultry, carrot and green cabbage and sweet potato, baby spinach with garlic butter, poultry jus

Roasted porc served with pressed potato, pumkin and celeriac with truffle 

The veal shank stewed and served with truffle, vegetables and parsley risotto

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(Selection of cheeses on request, extra price 35€)

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The millefeuille of cooked apple, caramel sauce

The Jamaicain peper cristaline with pur chocolate and a passion fruit sorbet, cedrat limon

Hot mandarine soufflé and its sorbet

The cloud of white chocolate and Yuzu on a crisp of almonds, pineapple pearl

The star iced with citrus from the garden, refresh with a Feijoa sorbet and crispy caramel

À la carte choice :
 
Starter         45€
Main            55€
Desert         25€

V.A.T on the food 10%

The parfait soft boiled egg with it's pumpkin and chestnut velouté with truffle shaving placed on a cloud of truffled sheep's cheese and parmesan emulsion 

or

Scallops, brussels sprouts, Jerusalem artichokes ans caramelized artichokes on smoked cream and truffle petal

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The monkfish with puffed rice and truffle, pumkin with grapefruit peel and angel hair risotto

or 

Roasted veal filet en taragon and passion crust, quinoa risotto with fennel in citrus condiment, orange jus

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Our cheese plater

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The millefeuille of cooked apple, caramel sauce

Or

The cloud of white chocolate and Yuzu on an almond crisp, pinapple pearl and sauce

                                                                                    Pink lobster medallions                                                                                                                   with green asparagus and avocado on a bed of osciètre caviar.                                                             60€

                                                                                     Foie gras ravioli                                                                                                              with truffled purple artichoke on a mushroom mousse, emulsion with Comté                                                40€

Roasted turbot ith star anise butter 
melt-in-the-mouth salsify and broccoli gnocchis, mustard sauce
50€

                                                                         Roast duck breast                                                                               sautéed with a Provençal mendiant tartlet,drizzled with a Timut pepper-scented sauce
55€

Selection of cheeses on request extra price €35

                                                                         The star iced with citrus from the garden,                                                                       refresh with a Feijoa sorbet and crispy caramel
25€

V.A.T on the food 10 %

Nice's squash velouté and crushed chestnut 

Celeriac in two textures coffee bean

Vegetable broth with fennel, potato, burnt leeks, broccli slightly iodized 
 

Parsnip roasted in olive oil, spinach sprouts with garlic, carrot wilted with parsley and burnt leeks

                                                                    The star iced with citrus from the garden,                                                                  refresh with a Feijoa sorbet and crispy caramel