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