95 euros


  Appetizer


  Cold duck foie gras cooked with local ratafia, cranberries chutney


  Freshened lobster, lentils from the région, and its green tomatoes jelly


  Sole filets just braised, shellfish juice, pan-fried roquette and artichokes.


  Rack of lamb roasted, vegetables simmered with “Balsamic” vinegar, and aromatic herbs


  Regional matured cheeses


  Symphony of Peach and red currant infused in verbena tea, perfumed with lemon from Nice


  Petits fours


For your pleasure, this menu is renewed each season. This menu is served for dinner only.