Degustation

Mises en bouche
*
Starters:
Blue lobster, purple artichokes from Provence, Provence style vegetables caponata

Or
Panfried foie gras, apple confite in ginger,
Ginger caramel
Or
Salade Fraicheur : buffala mozzarella, confite zuchini ribbons in olive oil and basil, confite bonite
Or
Tartelette Niçoise
(asperagus, roasted cherries tomatoes, French beans, yellow peppers, sweet oignons confite, soft egg, bacon crisps)
( GLUTEN AND CASEIN FREE on demand)
*
Main course:
Seared medaillons of lamb, cooking juice,vegetable tian in a provençal tartelette with tapenade
Or
Sea bass filet cooked, fennel mousseline with Pastis and rosemary, fine ratatouille, basil virgin dressing
Or
Corn fed chicken cooked in hay, cookpot of spring vegetables reduiced juice
Or
Rack of lamb Pays de Sault, vegetables from the market au sautoir,
Green butter
Or
Beef tournedos AOC Charolais, sauce Chateaubriand, spring oignons, celeri mousseline, potatoes crisps


*
. Tatin tart, crème fraiche
. Dark chocolate profiterolles, warm chocolate sauce
. Eclair vanilla and orange flower
. Caramelised lemon tart
. White chocolate and blueberries creme brulée