Capsule

An egg cooked at low temperature to achieve a set but tender white and a creamy yolk. It is served with a smooth, smoky cauliflower cream, crunchy snow peas, and an herbaceous watercress oil. A blend of soft textures and delicate flavors.

Crispy cake made from crab meat, served with fresh peas and an intense bisque-style sauce (crustacean reduction). A flavorful seafood starter, combining the crispiness of the crab cake with the sweetness of the peas.

Tender white asparagus accompanied by a plant-based almond yogurt, enhanced by the acidity of candied lemon and the Zaatar spice blend (thyme, sesame, sumac). A fresh, vegetable-based starter with oriental notes.

Selected piece of beef (depending on availability) marinated in spices for flavor, served with a rich poultry jus and firm-fleshed Ratte potatoes. A classic and flavorful meat dish.

Pork neck piece cooked very slowly for 36 hours until extremely tender. Accompanied by a rich brown butter mashed potato and a sweet and savory maple syrup sauce. A comforting and gourmet dish.

Fine blue-footed breed poultry, renowned for its tender and flavorful meat. Simply served with homemade mashed potatoes and a reduced cooking jus. Authentic regional cuisine.

Crispy romaine lettuce prepared in the style of Caesar salad, topped with very crispy bacon bits. Fresh and flavorful. Option to add a perfect egg for extra creaminess.

Vegetarian plate composed of seasonal vegetables flavored with thyme, accompanied by marinated salicornia (pickles) for a tangy and iodized touch, and fresh herbed cheese. Light, fresh, and healthy.

Wild sea bream fillet cooked just right, served with small purple artichokes, diced root vegetables, and a rich umami Japanese Dashi broth (made from seaweed and bonito). A refined and light fish dish.

Grilled octopus tentacles for a tender inside and crispy outside texture. Served on a smooth sweet potato puree flavored with smoked paprika, with a spicy touch and chorizo. Slightly spicy land and sea flavors.

Selection of aged cheeses from local farms. The variety changes according to the season and availability. Usually served as is or with a little bread.

Choux pastry dessert filled with fresh strawberries, a crunchy almond praline, and a basil gel for an herbaceous note. A balanced dessert between fruit, sugar, and freshness.

Classic French dessert made of poached meringue floats on a vanilla crème anglaise. Drizzled with salted butter caramel and sprinkled with toasted almonds for crunch. Airy and sweet.

Local rhubarb gently cooked to retain its texture, accompanied by a smooth saffron-flavored ganache and a shortbread biscuit. The rhubarb's tartness contrasts with the sweetness of the cream and biscuit.

Rich dark chocolate cake (Nicaragua origin) with a molten center, served with a tangy raspberry confit and ganache. Intense cocoa flavor, ideal for chocolate lovers.

Two scoops of artisanal ice cream or sorbet from the renowned Terre Adélice house in Ardèche. Authentic flavors and perfect texture. Refreshing to end the meal.