Cod gravlax with beet, seaweed salted biscuit and lemon mayonnaise

Parsnip soup, chestnuts sauteed and Tonka bean

“Perfect” boiled egg and beef jerky toast, spinach and watercress, Madagascar pepper

Duck foie gras with Urfa chili, quince from our garden jam

Parma cured ham of Franco Gulli

Mix of our starters to share (or not !)

Fish of the day, spiced cottage cheese, smached potatoes, paprika oil

Half-cooked swordfish, “leche de tigre” sauce, cabbage trio

Filet of duckling, quince from the garden meet juice, glazed vegetables with our honey

Piece of beef grilled, according to the arrival, served with real paprika French fries

Creamy polenta with almond, mushrooms sauteed and juice

Selection of cheeses

Cuisson 10 minutes, sous réserve de disponibilité

Chestnuts pavlova and candied orange zests

Chocolate biscuit and ganache 80%, blackcurrant pepper custard, cocoa tile

Donut with almond ice cream, pineapple cooked with rum, pistachio sauce

Jamaican chili “crème brûlée” and typical cookie from Sète

Small dessert with coffee

Small dessert with tea

Small dessert with infusion

Small dessert with rum