Alléno

A fresh starter highlighting the first seasonal vegetables, served in a fine jelly. The texture is melting and light, with pure and delicate vegetable flavors.

An original creation evoking gnocchi, made with moineaux tomatoes (small tomatoes) and flavored with basil. A dish with sunny, sweet, and aromatic flavors.

Wild sea bass fillet (white fish) delicately cooked, served with wood-fired cockles for a slightly smoky flavor. Accompanied by a fresh herb juice.

High-quality Wagyu beef (highly marbled) presented in layers, accompanied by button mushrooms. The meat is rich and tender, balanced by lettuce and the earthy notes of beetroot.

A Solliès fig roasted inside a crispy puff pastry typical of Naples. Served with a creamy vanilla cream and a fig leaf-scented sauce.

A contemporary revisit of the Merveilleux cake (meringue and cream). It combines a coffee buttercream and cocoa nibs for a dessert that is both crunchy, creamy, and rich in roasted flavors.