The menus Of the Restaurant

Tuna tataki

marinated in smoked soy, plum sesame seasoning, zucchini brunoise, and seasonal herbs.

Crecy gazpacho

chilled yellow and orange carrot velouté, seed cracker, and olive oil sorbet.

Homemade vitello tonnato

hinly sliced slow-cooked veal, a velvety tuna, anchovy, and garlic sauce, topped with caper berries and arugula

Chicken supreme

slow-cooked, hunter sauce, polenta fries, and seasonal vegetable

Seared Savoy trout

parmesan and tarragon herb crust, artichoke barigoule, and lime cream.

Provençal spelt risotto

savory granola and crispy onions

Roussillon

joconde sponge, white chocolate crunch, raspberry crémeux, vanilla mousse, lychee and raspberry compote

Gian du jardin

Biscuit Joconde noisette, crémeux noisette, mousse au Gianduja, croustillant chocolat au lait et noisette, ganache montée à la vanille.

Water syrup

Dark chocolate and hazelnut cookie

1 scoop of ice cream