The Lunch
Le Déjeuner
Monday to Friday, excluding public holidays.
Starter: Thin eggplant pasta sheet, breuil cheese and confit egg.
Main: Line-caught fish of the day sautéed, sea potatoes and tarama condiment.
Dessert: Nectavigne poached and raw, lemon and verbena sorbet.
A complete lunch formula including a starter, a main course, and a dessert. The dishes highlight fresh, seasonal ingredients such as eggplant, the fish of the day, and summer fruits. A balanced and refined meal.
€58
≈ $67.00
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