Pan-seared crayfish
citrus crust with lard from Colonatta, garlic and zucchini purée, zucchini flower tempura crayfish jus with "Citrino" olive oil

Asparagus
green from the Lubéron, purple from Albenga, wild from Carros, lemon foam and savory

Brittany Scallops
and turnips as a carpaccio, sweet and sour vinaigrette, rosemary flower

Mediterranean Seabream
roasted, spiky artichokes and mussels in a vegetable broth, carrot foam with capucine flowers

Striped red mullets
pan seared, sautées calamaris, chick peas, and fish soup jus

Wild Turbot
roasted, fava beans and squid sautéed in savory herb, arugula, black olive past

Prix nets , taxes et service compris
Cartes bancaires acceptees : Mastercard et VISA , JCB , AMEX