76.00 €

Every evening

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


Saint Marcellin Cheese

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

Ice cream & sorbet