80 euros


 Appetizer


 Red mullet marinated in champagne, thin Provencal tartlet and white truffle


 Roasted turbot, scales tomatoes and crushed rattes potatoes


 Kidney and veal filet sauteed , red sweet pepper cream


 Regional matured cheese board


 Thin pastry leaves and raspberries with light “Mascarpone“ cream, black chocolate flavoured with vio


 Petit-fours


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