Heart of plain salmon and spices

Tobiko egg tarama cream / Crispy spelled with seaweed

Celery and apple in horseradish remoulade / pickled vegetables

Semi-cooked duck foie gras

At the Beaumes of Venice

Mango chutney with raisins / toasted bread

Variation of Tomatoes

"Multicolored tomatoes, chef's selection"

Iced foam / mustard / basil espuma

Smoked sprats, goat quail and pepper coulis / hazelnut vinaigrette

Velvety lobster soup

Salpicon, sea urchin coral

Filet of John Dory

Roasted glazed with spice

On a riso of beans and mussels / Herb butter / Cassava chips

Sea bream fillet

Fried, candied fennel with saffron

Beef heart tomato compote / Virgin sauce, basil oil and aioli

Rump of veal

Cooked in low temperature & roasted / Ratte mashed potatoes

Veal jus with Gretz mustard / pan-fried green vegetables

Free range chicken breast

Fricassee of oyster mushrooms

Wok of Chinese cabbage and young carrots / Savagnin wine sauce

Raspberry chocolate fondant

Chocolate biscuit and cream with Espelette

Fresh fruit minestrone

Lime sorbet

Apricot/rosemary panna cotta

Light vanilla cream / stewed apricots with rosemary