Mushrooms sauteed, cream of Jerusalem artichoke and sesame biscuit

Piquillo stuffed with black pudding C.PARA, sauce of “Uncle Pado”

Roasted mackerel filet and leeks with passion fruit and pineapple vinaigrette

Marrow bones roasted with flower of salt, mix of herbs and pepper from Java

Parma cured ham of Franco Gulli

Fishes of the day, according to the arrival

Breast of free-range chicken smoked with paprika, bacon sauce

Confit of lamb from Aveyron with mustard, meat juice with herbs from our garden

Fank steak of beef grilled with Timur berry and onion and quince compote

Clear soup of grilled vegetables with soft spices and organic milk emulsion

Selection of cheeses

Cuisson 30 minutes, sous réserve de disponibilité

Baked apple, spicy caramel and “crème brûlée” ice cream

Hazelnut cake, dark chocolate ganache, clementine with arranged rum

Floating island with combava, custard sauce and pistachio biscuit

Small dessert with coffee

Small dessert with tea

Small dessert with infusion

Small dessert with rum