The starters

 

Vertical Cod Mille feuilles, vitelotte and sweet potatoes, anchoviar, red pepper and coriander coulis

Tomato trilogy, essence, sorbet and fondue, lavender and basil cracker

Roasted whole foie gras, Crispy potato sheet, Granit smith and rosemary jelly, reduction of Pacherenc
De Vic Bilh

Open ravioli of big shrimps, ragout of summer vegetable, parmesan nougatine, passion fruit butter

Mikado of marinated sardines, sticks of picholines olives and parmesan, red oil, and arugula

Products from seas and rivers

Soufflé sole filet and scampi, chervil crystalline and pumpkin fondant, star anis emulsion

Pan fried John Dory, in a glass, mousseline celeriac and quail egg, truffle deep, smoked ham decoction

Stuffed sea bass back and smoked salmon, yellow lemon sauce like a lemoncurd, barigoule artichokes, coriander cream

Scottish salmon cooked in two ways, one slowly candied in lemongrass oil, the other one smoked and pans fried, fondue of red onions and arugula, citrus and verbena juice

Meats, poultry and games

Anjou pigeon squab, the breast roasted on the bone and the legs stuffed, Maxim potatoes and porcini, red wine fumet

Duck breast on a bed of cardon and Swiss chard, juice from the bones ginger and lemongrass

Beef filet mignon surprise of garlic and shallot, small summer vegetables, Lautrec garlic cream, old Porto reduction

Roasted rack of lamb crust of citrus and herbs, Squid ink Provencal cannelloni, sariette juice, flat parsley cream

Cheese

Mille-feuilles Of Fourme D’ambert reduction of balsamic vinegar and mascarpone

Marinated fresh goat cheeses

Selection of aged cheese, salad of mixed leafs

Sweets and deserts

Chocolate fondant spices heart, granite of ginger and Sichuan pepper

Poached pears with rosé wine and acacia honey, crispy cone lemon cream and sugar cage

Arlette of raspberry, basil and bourbon vanilla sorbet

Superposition of Baileys et caramélise Apple, Arabica Joconde biscuit