STARTER
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
MAIN COURSE
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
DESSERT
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