Easter Menu
142 euros
BRIOCHE DE PARTAGE AUX OLIVES TAGGIASCHE
EMULSION TAPENADE
Homemade focaccia with taggiasche olives, olive spread
DEGUSTATION / AMUSE BOUCHE
TARTELETTE DE JAUNE D’OEUF CONFIT A L’HUILE D’OLIVE LUCANGELI
AUX PETITS POIS DE PAYS
Candied egg yolk tartlet with Lucangeli olive oil, and local sweet peas
TERROIR / BY LAND
ASPERGES BLANCHES ETUVEES, FIN COULIS D’AIL DES OURS
CROUSTILLE DE PAIN TOASTE, CRÈME MALTAISE
Steamed white asparagus, light wild garlic coulis, crunchy toasted bread, Maltese cream
LA PECHE / BY SEA
TARTARE DE SERIOLE AUX AROMATES ET CITRON PITACOU
VINAIGRETTE A L’HUILE DECARLO MANDARINE ET POUSSES DE LA FERME DE GABIN
With osciètre caviar from Kaviari 10gr 30 euros
Amberjack tartar with condiments and pitacou lemon
Mandarin Decarlo olive oil vinaigrette and sprouts from Gabin’s farm
With Oscietra caviar from House Kaviari 10gr 30euros
INSTANT FRAICHEUR/ SWEET TOUCH
SORBET DE CEDRAT AU GENIEVRE TORREFIE ET GIN 44°N DE GRASSE, TAGETES
Citron sorbet with roasted juniper and 44°N gin from Grasse, citrus marigold
ALPES DE HAUTE PROVENCE / FROM THE ALPS
SELLE D’AGNEAU FARCIE AUX HERBES, MORILLES JUMBO AU VIN JAUNE
BEURRE DE CEPE GRILLE MAISON
Lamb saddle with Provence herbs, jumbo morels in “vin jaune”
Homemade roasted porcini butter
DOUCEUR DE PAQUES DE NOS PATISSIERS / CHOCOLATE SURPRISE
NID DE POULE FOURRE AU CHOCOLAT JIVARA FRUITE
ONCTUEUX GLACE A LA PATE A TARTINER ZK DE CATHERINE BROTHIER
Hen nest stuffed with fruity Jivara chocolate,
Chocolate hazelnut spread ice cream ZK from Catherine Brothier
MIGNARDISES DE PAQUES / EASTER CANDIES
RESTAURANT HOURS
HOW TO BOOK
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