ENTREES
 

Wild meagre,

Marinated thin slices, avocado ravigote sauce with curry. Corn crisps.

Or

Calf's head & green asparagus,

Seasoned with soy sauce and accompanied with an egg an onion condiment. Green asparagus from the Vaucluse.

 

 

MAINS
 

Line-caught skate,

Grenobloise style; capers/croutons/lemon. White asparagus and wild garlic broth.

Or

Pig from Cantal montain,

Grilled loin, sweet onions and zucchini stuffed with Brocciu cheese. Sage juice

 

DESSERTS

 

Ripened cheeses,

Selection of 3 cheeses with green salad.

Or

Fraisier J.S,

Elderflower liquor biscuit, whipped cream of green peas and seasonal strawberries. Verbena ice cream.

 

- - -  PETITS FOURS- - -

 

LUNCH MENUS

3 courses :  45€