the starters
- FOIE GRAS "CHERRIES", foie gras in a cherry chutney, aromatic herbs from the garden 35€
- RED TUNA AND TOMATO TARTARE, Péloponèse olive oil, basil and Syracusa organic lemon juice 35€
- ON OUR MANUAL SLICER , KINTOA PORK HAM FROM ALDUDES VALLEY, aged by Pierre Oteiza ( 15 € extra in the menu ) 38€
The fishes
We only select french wild fishes.
- LINE CROAKER FILET ROASTED ON ITS SKIN, A LA BASQUAISE, minced fennel, red pepper, zucchini cream and minced smoked eel 45€
The meats
We select french and local farm meats.
- LIMOUSIN VEAL ROASTED WITH ROSMARY AND CORSICA HONEY, Provence style vegetables 40€
- LOCAL FARM GUINEA FOWL LEG DODINE, mint and pistachio, apricot and red pepper risotto 40€
- THE FRENCH VEAL SWEETBREAD WITH SUMMER TRUFFLE, ( extra charge in the menu 25 € ) 55€
The cheeses
- THE CHEESE BOARD SELECTION, from Pascal Le Roux and small local producers 22€
The desserts
- THE DESSERT OF THE DAY , one home made sorbet and two small desserts 26€