Starters
Thinly-sliced house-cured pork filet mignon with spices, tomato served in different ways.
Marinated and flame-grilled mackerel in aspic, with crunchy vegetables and laurel shortbread.
Octopus and squid salad with chopped parsley and garlic, aubergine caviar.
Home-made brioche with goat’s cheese protected by the PDO geographical indication, light cream with fresh herbs and rocket.*
Main course
Slow-cooked duck breast halves, avocado cream and balsamic caramelised onions, corn in different textures.
Full-blood beef sirloin steak, Bouchot mussels, mustard and tarragon marinière juice.
Escalope of calf’s liver, sweet-and-sour sauce with Morello cherries.
Medallions of monkfish, pea velouté, chorizo, and sweet potato served in different ways. (can also be served without chorizo on request)
Cannelloni stuffed with ratatouille and Bourdel cheese topping, yellow pepper and rosemary coulis.*
Desserts
Apricots roasted with flower honey, hops cream, crispy almond-thyme cracker, yuzu-thyme ice cream.*
White peach, vanilla and lime pavlova, orange blossom ice cream.*
Stracciatella cream, toasted breadcrumbs, fresh red fruits with mint pesto, roasted hazelnuts.
Platter of mature cheeses from a variety of regions, salad and condiments.
* Vegetarian dishes