135 €
Easter Menu
AMUSE BOUCHE
THE WHITE HEN IN ASPARAGUS ROYALE AND MIMOSA EGGS
THE MEDITERRANEAN
WILD SEA BREAM IN CARPACCIO MARINATED IN MINUTE
SPRING FEVETTES WITH PITACOU LEMON
THE LOBSTER
LOBSTER RAVIOLI COOKED IN ITS OWN BROTH
CORAL JUICE WITH TARRAGON
REFRESHING SURPRISE
CHAMPAGNE AND GRAPEFRUIT GRANITA WITH ROSE WATER FROM GRASSE
LAMB FROM THE ALPILLES
SADDLE OF LAMB ROASTED WITH ROSEMARY
PEA AND MOREL TARTLET, SAVORY INFUSED JUICE
CHOCOLATE SURPRISE
MILK CHOCOLATE HULL
PRALINE CREAM, LIGHT FOAM WITH CATHERINE BROTHIER'S ZK SPREAD
SWEETS