ENTREES
 

Shellfish,

Mariniere style with lemongras, fregula sarda.

Or

White asparagus from Vaucluse, calf tongue,

Crisply asparagus, tender calf tongue and tartare sauce.

 

 

MAINS
 

Wild meagre,

Cooked with olive oil, green peas velvety, chorizo iberico from Bellota and Corsican grapefruit.

Or

Duckling farm of the Dombes,

Roasted filet, bitter orange sauce with rhubarb, braised carrots and kabu turnip, giblets toast.

 

DESSERTS

 

Ripened cheeses,

Selection of 3 cheeses with green salad.

Or

Rhubarb from the garden,
Declination : cream - marmalade - ice cream;
Pistachio biscuit, fresh grapefruit and Timut pepper.

 

- - -  PETITS FOURS- - -

 

LUNCH MENUS

3 courses :  45€