Seasonal vegetables tart, parmesan cheese and black truffle

Mediterranean sardine in few ways, raw with lemon thym
Amandines potatoes grilled and puffed, “Sologne” caviar

Squid submerged in a garlic broth
Ink squid pasta and sage

The carabineros shrimp roasted with immortal flowers
Head shrimp foam, valerian plant and beetroot

Turbot with artichoke fried and sabayon leaves

Red mullet and sea urchin immersed in a broth with local flavors…

Veal sweetbread with chesnut honey
Then smoked with pine thorns

Saddle and ribs roasted,
Mona Lisa gnocchi and black truffles

Refined cheeses selection by Benoit Lemarié

Meadowsweet ice cream

Prepared with the “Ferroni” local rum

Our own special take on the « Tarte au Citron »