6-course menu Hors boissons et options
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