Fresh wolffish and strawberry brunoise, mint, ginger and chive
Half-cooked salmon rolls and avocado, early peas puree
Strength of truffle - Conchiglioni with cream and brocciu cheese
“Old fashioned smoked” Gilt-head bream fillet, Brocoletti with lemon, sauce vierge
Roasted lamb, thin stuffing with roasted hazelnuts, small spelt bulgur, black garlic condiments
Low-temperature chicken supreme, morels and foie gras praline, potato “estouffade” with truffles
Tous nos desserts sont exécutés par notre chef pâtissier
Dark chocolate entremet with a fluffy mousse and a strawberry flowing heart
Mango, pineapple and spice compote, meringue, diplomat cream, rosemary and apricot coulis
Strawberry soup from the FLOE farm with kaffir lime, Granny Smith sorbet
Little secret garden
Italian-style hand-chopped beef tartare, baby potatoes with thyme
Label Rouge salmon tournedos and its seabreeze taste, light cream, wilted leeks
Spianata chorizo cod cooked in two ways, mashed split peas and feta
Lamb pastilla, small pelt bulgur, short jus
Sauté of quinoa and pan seared prawns, spicy aoili and lemon
Sliced beef with spices and basil oil, arugula and Parmesan
Saumon fumé " Prestige "
Toute l'exception des plus fins saumons d'ECOSSE label rouge, délicatement fumés par nos soins.
Petite dégustation (1 pers)
Grande dégustation (2 pers)
Smoked salmon tasting " PRESTIGE "
Présenté en chiffonnade (2 pers)
"Land & Sea" platter - Salmon Prestige & truffle Parma Ham (2 pers)
Strength of truffle - Conchiglioni with cream and brocciu cheese
Gilt-head bream carpaccio “matured” with spices
Snacked prawns “maraîchère”, vegetable tartare
Prawn ravioli with flying fish eggs, wilted green salad with olive oil
French tian tart, burrata and basil
Atlantic Wolffish cooked on its skin with an olive tapenade crust, early tomatoes and spice compote
Label Rouge Scottish salmon – Half-cooked fillet, watercress coulis, smoked butter puree
Matured prime rib - 2 pers. - 1kg - French origin Mashed potatoes with tarragon butter, Crunchy vegetables
Farm veal chop - 500gr - Melting low-temperature cooking Penny bun and morel cream, potatoes with truffles
Dark chocolate entremet with a fluffy mousse and a strawberry flowing heart
Mango, pineapple and spice compote, meringue, diplomat cream, rosemary and apricot coulis
Strawberry soup from the FLOE farm with kaffir lime, Granny Smith sorbet
Little secret garden
