- Sweet potato and parmesan
- Spinach, pancetta and truffle oil.
Mixed vegetables velouté.
Made with roasted carrots, lime, olive oil, fresh mint. Served with homemade bread.
Caramelized onions with Fourme d'Ambert. Served cold with homemade bread.
Bay scallops roasted with citrus butter (6 units).
Beef tataki marinated in soya sauce, ginger and garlic, served on top of "pico de gallo" (minced onions, tomatoes, olive oil and lemon).
Roasted beetroot, goat cheese cream, squash seeds and lettuce.
Organic egg cooked at low temperature, parmesan cream, wilted onions and pancetta.
Leeks cooked in a katsuobushi broth and rolled in nori seaweed. Served cold with a kaffir lime vinaigrette.
Alder wood home smoked monkfish, pickled vegetables (carrot, zucchini and fennel and "ajo blanco".
Smoked beef tongue, served warm with grated turnip and gribiche sauce.
Roasted eggplant, served with smoked onion compote, roasted hazelnuts, mint, coriander.
Roasted beef marrowbone, well-seasoned gravy, katsuobushi (smoked bonito flakes).
Comté 18 months, Mimolette, L'Obaga Negra, A Casinca. Served with homemade bread.
Marinated green olives, traditionnal recipe.
Homemade fusilli, with beef stew, onions and carrots.
Knife-cut raw meat, parmesan, chives, coriander, parsley, shallots and mustard seeds. Served with green salad and potatoes.
Red mullet cooked in a bouillon of cocnut milk, vegetables (zucchini, carrots, tomato, sweet potato, onions), kaffir lime leaves and coriander.⁕ Either little or very spicy, as you wish ⁕
Mixed salad with red quinoa, peas, runner beans, radishes, lettuce and marinated egg.
Salmon filet homesmoked with cherrytree wood and steamcooked in the oven. Served with celeriac mousseline.
Lamb, eggplant, tomato and chickpea stew, with parmesan crumble.
Beef mock tender braised in red wine, served with squash mousseline.
Burrata with semi-dry tomatoes, lettuce and spinach pesto.
Rocket salad, lamb's lettuce and spinach sprouts.
Sautéed potatoes.
Toasted homemade bread, tomato pulp.
Homemade with organic flour bread.
Grandma's custard recipe, made with organic coffee.
Milk and rice pudding, with salted caramel.
Infusion of lemon zest, liquorice root and milk gelato.
Fluffy mascarpone cream on top of cinnamon biskit, with caramelized pistachios.
Made with organic chocolate 64% cocoa, served with olive oil and fleur de sel.
Caramelized apple tart. Served with cream.
Lava cake made with organic chocolate 64%cocoa. ⁕ 12 MINUTES BAKING ⁕
Poached pear in tonka bean syrup, served with cinnamon cookie crumble.