Bonnotte

Dry and elegant Champagne with no added dosage. Fine bubbles and floral or fruity aromas. Ideal for starting the meal.

Creamy preparation based on smoked fish roe. Iodic and salty flavor, smooth texture. Served fresh with lemon and dill.

Rustic country pâté made from farm pork, enhanced with pistachios for crunch. Meaty texture and rich flavor. Served with a fresh sauce.

Vegetables coated in a light and crispy batter. Served hot with a fresh fromage blanc and herb dip.

Large pan-seared crustaceans served with citrus fruits for acidity and aniseed fennel. Rich and creamy sauce binding everything together.

Spring vegetables served with drained fresh cheese (faisselle) and brown butter with nutty aromas. A fresh and gourmet vegetable dish.

Pieces of veal head with a gelatinous and melting texture, breaded and fried. Served with a rich turtle sauce flavored with aromatic herbs.

Soft potato-based pasta flavored with rosemary. Accompanied by grilled vegetables and mushrooms. A comforting vegetarian dish.

White fish fillet with flaky and delicate flesh. Topped with a butter sauce with a hint of acidity. Served with spring vegetables.

Premium quality lamb chops, tender and pink. Accompanied by original sides with floral and fresh notes.

Noble offal (thymus) with a very fine and creamy texture, seared to be crispy on the outside. Delicate flavor enhanced by a tangy jus.

Whole baked fish, white and firm flesh. Served convivially with rattes potatoes and roasted vegetables.

Small goat cheese with a firm paste and pronounced goat flavor. Served with a salad to refresh the palate.

Moist almond cake served with citrus fruits for a sweet-bitter contrast. Accompanied by a very fresh sorbet.

Strawberry dessert with an original herbal ice cream. Meringues for crunch and olive oil for creaminess.

Very airy hot soufflé with intense dark chocolate flavor. Mousse-like and light texture. To be enjoyed immediately upon serving.

Lunch set menu allowing you to choose two dishes from the day's selection (Starter and Main Course or Main Course and Dessert). Market cuisine changing daily.

Full lunch menu including a starter, a main course, and a dessert of your choice from the day's menu.

Variation of homemade tarama served with red onion pickles for a crunchy sweet and sour touch.

Rustic pork terrine served with classic gherkins and a seasonal salad.

Raw beef cut by hand, seasoned Mediterranean-style with red pesto, anchovies, and capers.

Noble fish with firm and fine flesh, roasted and served with an herb sauce and green vegetables.

Veal sweetbreads golden on the outside, served with small sweet tomatoes (datterino), green beans, and fresh basil.

Whole lobster prepared richly, gratinated or in sauce, accompanied by braised lettuce and a full-bodied jus.