Celery tagiatelle with truffle mayonnaise served with hazelnut crumble, AOP olive oil and baby leaves
Cooked in a cloth served with a crispy praline and a toasted brioche
Carpaccio style seasoned with a pine vinaigrette served with pecan nut, a mushroom puree and Colonnata bacon
Mussels baked with garlic and parsley
Roasted with butter and Herb de Provence and served with greens and white flat beans and fresh herbs vinaigrette
Served with a medley of vegetables seasoned with mild red pepper and ginger and fish bisque
Chicken supreme cooked on a low temparature served with a mushroom tart and a mousseline with condiments and chicken jus
Pulled beef roasted then confit served with a tomato coulis and a bechamel sauce with nutmeg and parmesan
Served with a medley of carrots, baby onions and black ink rice “tuiles”
Ciabatta bread, onions, salad, tomatoes, tartar sauce and bread crumbs chicken fillet with a Marseille mesclun
Mix of cereals, smoked salmon, vegetable shavings and mango-passion dressing
double 80g ground beef steak, cheddar, lettuce, tomato, onions, pickles and barbecue sauce, served with french fries
Italian chorizo, chives and Parmesan shavings
Coral lentil hummus, guacamole and crunchy vegetable shavings
French fries or seasonal vegetables , fresh fruit salad or yogurt or ice cream, Served with a syrop of your choice or half a bottle of water
Lime mousse with vanilla banana and an exotic crémeux inside
Almond tart with a lemon crémeux and a melt-in-the-mouth meringue composed of yuzu jelly and mint
Recomposed biscuit garnished with light chocolate mousse, creamy caramel and a Dulcey ganache
hot drink served with a selection of three "sweetness"
glass of champagne Laurent Perrier brut, served with a selection of three "sweetness"
Seasonal fruits and a light syrup