ENTREES
 

Farmed mussels,

Mouclade style, slow-simmered spinash, straw potatoes.

Or

Aubrac beef,

In tartar style flavoured with smoked herring ; Stracciatella, marinated Daikon turnips and sesame seeds.

 

 

MAINS
 

Line caught Pollack,

Cooked in a bread crust, chanterelles mushrooms and snap bean fricassee with Viré-Clessé Vendanges Levroutée.

Or

Guinea fowl,

Roasted, fresh corn cream, rosé cultivated mushrooms, cumin pop corn and cooking juice. Giblets toast.

 

DESSERTS

 

Ripened cheeses,

Selection of 3 cheeses with green salad.

Or

Apricots from the Roussillon,

Roasted in the oven, garrigue honey iced mousse. Arlette,  rice pudding cloud stack flavour.

 

- - -  PETITS FOURS- - -

 

LUNCH MENUS

3 courses :  45€