MARKET ASPARAGUS, LOCAL LEMON FRESH GOAT CHEESE
COLD SWEET PEA VELOUTE, CHERVIL OIL

OR

OYSTER FROM CHRISTOPHE GIOLS
CREAMY CAWLIFLOWER, AVRUGA, CUCUMBER AND FINGER LIME JELLY

OR

DUCK FOIE GRAS PATEE « CROUTE » PISTACHIOS
DOUCETTE WITH LEMON OLIVE OIL

___

CURRY TAMARIS MUSSELS COOKED AND SERVED IN CATAPLANA
PANNISSES FRIES

OR

WOOD FIRED LOCAL SEA BASS
FINGERLING POTATOES AND LOCAL ZUCCHINIS, TURMERIC FOAM

OR

BEEF CONFIT FOR THIS PROVENCAL STEW
POTATOES AND ROSEMARY STEW

___

PRALINE CROC CHOU WITH ZK SPREAD BY CATHERIE BROTHIER

OR

MERINGUE CRUNCH  LOCAL LEMON CREAM

OR

FROSTED BLOOD ORANGE AND CRISTALISED ORANGES
WARM SUZETTE SAUCE