Starters

• Prawns in kadaïf, tomatoes, watermelons and vanilla oil
• Pig’s feet, foie gras, truffles and dried fruits in cromesquis, heart of salad with hazelnut oil
• Tomatoes and tuna in trilogy: raw, semi-cooked and confit
• Mediterranean fish in ceviche, pickles, coriander and sweet chili
• Veal tartare with a knife, ravigote sauce and quail egg
• Tomato tartare and gazpacho, burratina and Provencal pesto

Main Courses

• Real Rossini beef tenderloin, fricassee of seasonal mushrooms
• John Dory fillet, artichokes and truffle cooking juice
• Roast rack of lamb, garlic jus and zucchini royale
• Lobster pastilla, bok choi, ginger and dried fruits, shell juice
• Crispy prawns, vegetable spaghetti with thyme butter
• Veal cooked at low temperature mushrooms and potato foam, strong juice
• Whole red mullet stuffed with spring onions and pine nuts, bone juice and peas
• Lamb from the Alpilles, ratatouille pie and polenta, new garlic juice.

Desserts

• Chibouste of red fruits and mascarpone, yoghurt sorbet
• Vanilla/hazelnut millefeuille, dulce de leche and tonka bean ice cream
• Millefeuille reverse with vanilla, salted caramel and dried fruits nougatine
• Pavlova lime, strawberries and sichuan pepper
• Chocolate/pistachio : financier, creamy, sorbet and tuile
• Exotic Pavlova

Please note: The menus listed are only samples. Damien elaborates his menus according to the seasonal fresh products. Please inquire for alternate menu options.

Children’s Menu

For children up to 10 years old.
Available upon request.