Appetizers: Surprise egg
In royal peas and savory

ASPARAGUS
Asparagus demoiselles de pays with wood sorrel
Sabayon with champagne and grated citrus

LANGOUSTE
Cooked lobster ravioli, coral juice with tarragon

REFRESHING
Green apple and lime granita

PROVENCE LAMB
Saddle of lamb roasted over a wood fire
Calisson of vegetables from the market, jus infused with lemon thyme

CHOCOLATE
Crispy hazelnut praline chocolate finger
Madagascan vanilla freshness