Le Sauvage

Fresh sardines flame-grilled for a distinctive smoky flavor. Accompanied by caviar lime that bursts in the mouth and crunchy vegetables. A fresh and textured seafood starter.

Roasted ceps mushrooms served with artichokes and a creamy confit egg. The buckwheat shortbread adds a crunchy touch. A dish with earthy and autumnal flavors.

Delicate langoustines wrapped in crispy fried ravioli dough. Served with a tangy tamarind-flavored jus. A refined blend of crispy textures and tender flesh.

Fresh fish of the day cooked to perfection (pearlescent). Accompanied by marinated chanterelle mushrooms and roasted root vegetables. A light main course highlighting seasonal produce.

Pan-seared scallops from the Bay of Seine. Served with a saffron-emulsified sauce and Bouchot mussels. Sweet and iodized flavors with a spicy touch.

Argentinian Angus beef cut, renowned for its intense flavor and tenderness. Accompanied by small confit potatoes and black olives. A rich and flavorful meat dish.

Assortment of aged French cheeses selected by an expert cheesemonger. Varies according to availability, offering different textures and intensities. Usually enjoyed with bread.

Violet figs from Solliès, sweet and fragrant. Served with a creamy pistachio cream and meringue pieces. A fruity and indulgent dessert.

Frozen dessert composed of crunchy meringue, lemon, and kiwi. Enhanced with an herbal sorbet (marigold) and crumble. Fresh, tangy, and textured.

A complete 6-course gastronomic journey chosen by the chef. Allows discovery of a variety of flavors and restaurant specialties. Ideal for taking time to appreciate the cuisine.