L'Esprit du Midi

Flavien's locally sourced black salmon served as a carpaccio, seasonal condiments and pomegranate

Fried organic white hen egg, hazelnut powder, local zucchini gaspacho with bergamot oil

Provençal Marmande and cocktail tomatoes marinated in basil oil, basil sorbet

Butterfield mediterranean sea bream, fennel vierge sauce, turmeric potatatoes and local zucchini

Roasted duck breast, skin-on, glazed with rosemary honey, carrot and ginger purée with porto glazed cherry

Caribbean chocolate arlette, cacao nib ice cream, with bergamot olive oil from Lucangeli

Roussillon apricot, fresh almonds with verbena, delicately infused with lemon

Assortment of Matured Cheeses