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Bone marrow, parsley, crispy bread and sea salt

Thin tart inspired by the Nice speciality with anchovy, olives and onion

Pate in croute with young green shoots and pickles

Burgundy snail croquettes with chef’s butter, Jerusalem artichoke cream, and young green shoots

Langoustine ravioli, aniseed bisque and roasted pumpkin

Foie gras with homemade gingerbread, apple chutney and crispy bread

Hazelnut cauliflower soup, perfectly poached egg and parsley

Veal breast, candied Cévennes white onions, chervil and crispy hazelnut

Slow cooked beef chuck, potato cake, hazelnut butter, lettuce and mustard sabayon

Roasted salmon fillet, mashed chickpeas with black garlic, Japanese mustard greens, and candied lemon sauce

Scallops encrusted with herbs, mushroom cannelloni, watercress emulsion and charcoal wafer

Mature cheeses - small plate

jam and green salad with nut oil

Mature cheeses - large plate

jam and green salad with nut oil

Namelaka extra creamy chocolate café, chocolate crumble and kasha praline

Vanilla desert, floating cassis heart, and chestnut cream

Fresh pineapple, shortbread, and caramel salt and Timut pepper cream