Parsleyed undergrowth mushrooms on hazelnut shortbred
Wood-smoked aubergine caviar
OR

Gravlax of sea bream marinated with pink berries and beetroot
Wakame seaweed condiment and chanterelle pickels

OR

Pâté with duck, foie gras and pistachios,
Figs of Provence

__________

Penne with cuttlefish ink and turmeric
Mixed shellfish served in cataplana

OR

Wood fired local sea bass
Artichokes cooked with pistou and amandine potatoes with saffron

OR

Roasted Simmenthal fillet of beef
Truffled rocket and gnocchis with porcini butter

__________

Our homemade tiramisu with coffee
Brazilian yellow bourbon and marsala ice cream

OR

Frosted melon refreshed with mint

Almond crunch

OR

Assortment of cheeses

From our master cheese maker Thomas Métin