78 € Not including drinks
Semi-cooked foie gras coated with saffron jelly.
Jerusalem artichoke three ways: creamy, cube and foam. Saffron ice cream.
Lasagne style warm oysters, cauliflower puree,
carrot and turnip spheres creamy oyster sauce with caviar
Piece of veal cut from the rump, pan roasted.
Courgette flower stuffed with black rice from “the Camargue” with cream of sweet pepper.
Confit veal chuck with escabeche sauce in a crispy tube.
Pan fried john dory fillet. Crushed aubergine and polenta in a crispy tube.
Creamy broccoli and ginger. Teriyaki butter sauce.
Cheese Platter from Mr Vergne
& goat cheese from Mr Rio
Choice of Dessert from “A la Carte”