Fulgurances

Butter worked with aromatic herbs from the garrigue. Creamy and fragrant, ideal to enjoy on bread at the start of a meal.

Potatoes served with a squid ink sauce and crème fraîche. A flavorful surf and turf combination.

Fresh oysters from Normandy served with finger lime for acidity and parsley. Iodic flavor and silky texture.

A complete lunch menu including a starter, main course, and dessert chosen from the day's selection.

Italian chicory salad (puntarelles) dressed with anchovies and parmesan. A crunchy mix with bitter and salty notes.

Creamy potato soup topped with crispy smoked bacon and a soft-boiled egg with a runny yolk. Rich and comforting.

Fresh scallops paired with the zest of kiwi and bergamot. A delicate and refined dish.

Roasted farm pork loin served with cabbage and quince. Tender meat accompanied by sides with sweet and slightly tangy flavors.

Homemade gnocchi served with butternut squash and radicchio. A soft vegetarian dish with a hint of bitterness.

Portion of Morbier cheese (unpressed, uncooked cheese with a layer of ash) served simply with green salad.

Bold dessert combining rich chocolate, umami miso, and the salty crunch of bacon. A surprising sweet and savory balance.

A multi-course menu designed by the chef based on market produce. A complete culinary experience to discover his signature.

Selection of wines to pair with each dish of the tasting menu. Ideal for a harmonious experience.

Glass of white, red, or rosé wine.

Glass of brut champagne.

Natural sparkling wine (Pet Nat), often lighter and fruitier than champagne.

Assortment of aged cheeses.

Still water filtered on-site.

Sparkling filtered water on-site.