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Starters

Asparagus panna cotta, Peanut, Asparagus raw and cooked

18-

Croaker tartar in a raviole, Wild garlic cream, Mange-tout peas, Tequila

19-

Foie gras terrine, Piquillos coulis, Celery, Sour cherry, Brioche

23-

Stuffed artichoke, Syphon of ricotta, Capers, Colonnata bacon

24-

Dishes

Roll tart of potatoes, Caramel of cider, Peas, Morels cream    

30-

Fish of the day, Coulis of spinach, Spelled, Radish, Glasswort and pine nuts vierge sauce

37-

Mackerel and Red mullet, Braised fenel, Pistou bouillon, Saffron rouille sauce

39-

Confite veal breast, Pink garlic cream, Zucchini, Timut pepper lacquer     

36-

Lamb shoulder cooked at low temperature, Eggplant, Bean, Syphon of houmous

39-

Desserts

Selection of cheeses from Bruand Fromagerie

13-

Roasted apricot, Lavander custard sauce, Buckwheat, Apricot sorbet

13-

Parfait of rhubarb, Streusel with fir tree honey, Sweet wine ice cream

13-

Stawberry, Crispy biscuit, Almond cream, Stawberry sorbet

13-