ASPERGES BLANCHES DE PROVENCE AUX AGRUMES ET POUSSES DE LA FERME DE GABIN, HOLLANDAISE LEGERE CITRUS

OR

SWORDFISH TARTARE, "RED MEAT" RADISH, MANGO AND PASSION FRUIT MARINADE

OR

"SMALL GOURMET PÂTE"
CEVENNES SWEET ONIONS WITH RED WINE AND SHERRY

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SEA BASS FROM THE BAY OF CANNES WITH BACON FROM COLONNATA
FRESH PEAS AND BLOOD CARROTS, SUCRINE HEARTS

OR

SEABREAM COOKED IN A MUSSEL MARINIERE WITH TURMERIC AND SMALL ZUCCHINIS OF PROVENCE WITH FRESH CORIANDER

OR

CONFIT OF VEAL TENDERLOIN
ROASTED FINGERLING POTATOES AND ASPERAGUS FROM PROVENCE, MORELS CREAM

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LEMON CREAM DOME, WHITE CHOCOLATE AND SAKE GANACHE, LITCHI SORBET

OR

ALL CHOCOLATE VARIATION AND HAZELNUT
CACAO SORBET

OR

ASSORTMENT OF CHEESES
FROM OUR MASTER CHEESE MAKER THOMAS METIN