GIOL OYSTER FROM TAMARIS BAY
Served warm with zabaglione dessert and yellow wine

AMBERJACK FISH
Marinated ceviche style with condiments and spices

BACON TRADITION
Cooked crayfish ravioli, coral juice with estragon

OPEN SEA WOLF
Cooked in marinière with mild spices, shells,
and small rattes des sables potatoes

REFRESHING BUBBLES
Pink grapefruit champagne granita, meringue with anise seeds

FREE-RANGE VEAL
Semi-cooked in a pressure-cooker, fresh Var asparagus and Matignon moral

PRALINE-FLAVOUR AND CLEMENTINE
« CROQUE CHOUX » AUX NOISETTES DU PIEMONT CARAMELISEES, SORBET CLEMENTINE

DELICACIES
Monsieur Marcel Santini candies, coffee or tea