Origines

Asperges Blanches Du Val De Loire,

Grilled over charcoal, Moro blood orange, Pyrenean trout roe and bottarga. Creamy Maltese sauce with tagette.

Thon Rouge Ikejime De Saint-Jean-De-Luz,

In slices enhanced with grains of paradise pepper and lacquered with a red beetroot and rhubarb jus. Cucumber, chive oil, Peloponnese smoked feta and tempura shiso.

Langoustines Des Côtes Bretonnes En Deux Services,

Pan-seared; puffed rice, Bigorre black pork belly and spinach velouté. Served as a ravioli, carrot jus emulsion enhanced with ginger.

Les Morilles Fraîches,

Fine tartlet filled with a light potato and wild garlic mousseline, morels creamed with Mas Delmas voile wine and Bigorre black pork ham.

Barbue De Plouguerneau,

Gently baked; Noirmoutier new potatoes, Camargue mussels, and datterino tomatoes. Marinière sauce emulsified with herb butter.

Bar Des Côtes Bretonnes,

Poached in Mediterranean spices; gremolata, broad bean stew, peas and spring onion. Emulsified butter with fresh verbena and smoked pike roe.

Pigeonneau De Mesquer,

Barbecued grilled breasts, thighs and offal in a fine forcemeat, salmis sauce enhanced with Rancio vinegar. Turnips seasoned with a greens pistou, Kalamata green olives, and Cantabrian smoked anchovies.

Ris De Veau Maison Vadorin,

Pan-seared sea bream, crispy-tender; Vaucluse green asparagus stewed with citron, clams gratinated with fresh herbs and veal jus enhanced with Angostura.

Sélection De Fromages Terroirs d’Avenir,

Homemade condiments, mixed salad and aromatic leaves.

Citron Niçois Feuilles Bio,

Served as carpaccio, crémeux, and sorbet. Black lemon biscuit and olive oil from Les Baux de Provence, candied celery stalk, and fine meringue.

Café & Chocolat Grand Cru Du Nicaragua,

Soaked cocoa biscuit, iced parfait flavored with coffee, milk mousse, and a 75% chocolate disc. Piedmont hazelnut and coffee liqueur Gianduja sauce.

Fraises Gariguettes De Provence,

Served raw with Timut pepper; Sicilian avocado guacamole, sponge cake biscuit and coconut & basil ice cream.

Tasting Menu

Served For Lunch & Dinner Time. All the products are traced and come from short food channels, reasoned and ethical. The menu is composed of seasonal products, carefully selected with respect to nature, the land and with a concern for daily quality.

Menu Déjeuner

*All our meats are of French origin - Decree of December 17, 2002 Prices include all taxes and service THE STARTER Provençal Peas, Parmesan shortbread topped with brocciu and fresh peas. Sweet Cévennes onion jus emulsified with soubressade. Wine Pairing – Côtes du Jura Rouge Domaine Frederic Lornet 2023 – 12.5cl – €16 THE MAIN COURSE Pyrenean Trout, Gently baked confit and enhanced with a Corsican pomelo vinaigrette, pine nuts, spring onion, and fresh sorrel. Grilled white asparagus from Vaucluse and datterino tomatoes. Wine Pairing – Crozes-Hermitage Blanc Domaine Graeme & Julie Bott – 12.5cl – €14 THE CHEESE & DESSERT Selection of Cheeses from Terroirs d’Avenir, Homemade condiments, mixed salad and aromatic leaves. Wine Pairing – Niepoort White Port 10 years – 8cl – €15 & / OR Mint & Penicillium, Cocoa biscuit filled with honey and ginger dulce de leche, creamy gorgonzola, fresh mint ice cream, and cocoa nib tuile. Wine Pairing – Muscat de Beaumes-de-Venise Domaine des Bernardins 2023 – 8cl – €12