Virtus

7 courses for €165 Heirloom beefsteak tomato in iced rose, with whipped and tangy crème fraîche, pleasure of a taggiasche steamed bun, and Crimean black vinaigrette with lovage Seared grey sole seasoned with mustard seeds in vinegar, Solliès figs in natural state and fresh leaves, herbaceous nasturtium velvet Pearly langoustine, thin tart of girolle and button mushroom, spinach chlorophyll and parsley Noilly Prat cloud Flame-grilled red mullet, puffed and confit potato with fennel stew, bone jus with red wine and creamy sage sabayon Cucumber and dulse granita, freshness of fermented lemon sorbet and effusion of gin liqueur Mesquer squab roasted on the barbecue and confit leg, corn crémeux and pearled spelt jus, shallot and tarragon Mirabelle plum in natural state refreshed with iced tagetes, delight of a crispy gavotte, warm confit gratinated with Ente plum liqueur