Awarded a Michelin star since 2012, the chef will delight you to discover a creativ, fresh and tasty meal that will delight your taste buds. Our products are local and mostly organic with exceptionnal quality. Our wine list presents wonderfull small and unknown vinyards to include also famous château all with exceptionnal taste.
Because sitting is limited we advise you too reserve your table in advance.
Because sitting is limited we advise you too reserve your table in advance.
COURGETTES FROM NICE
Entrée : Sliced courgette as a salad, olives, seeds, parmesan ice cream, cherry tomatoes & basil - balsamico dressing.
Plat : Stuffed round courgettes with trompette courgette risotto, crispy rice and parmesan sauce.
COD FISH
Entrée : Flakes lightly cod of cod, smoke pike eggs wphipped cream ice cold sprats creamy soup.
Plat : Confit cod in olive oil, potatoes & celeri "risotto way" with poutargue & flying fish with wasabi sauce.
THE POULTRY FROM BRESSE & LANGOUSTINES
Entrée : Pan fried "sot-l'y laisse" with langoustines, aspergus & new potatoes glazed with poultry juice.
Plat : Poultry & langoustine stew, taragon sauce, fregola sarde, peaches and green beans .
CHEESE
Shaved sheep cheese, poached pear & Espelette pepper.
DESSERTS
- Caramalized cherry and flambées with kirsh likor, praliné ice cram hazelnut cake.
- Rubarb infused with agastache flower tart made like a creme brûlée, local strawberrie sorbet.
Entrée : Sliced courgette as a salad, olives, seeds, parmesan ice cream, cherry tomatoes & basil - balsamico dressing.
Plat : Stuffed round courgettes with trompette courgette risotto, crispy rice and parmesan sauce.
COD FISH
Entrée : Flakes lightly cod of cod, smoke pike eggs wphipped cream ice cold sprats creamy soup.
Plat : Confit cod in olive oil, potatoes & celeri "risotto way" with poutargue & flying fish with wasabi sauce.
THE POULTRY FROM BRESSE & LANGOUSTINES
Entrée : Pan fried "sot-l'y laisse" with langoustines, aspergus & new potatoes glazed with poultry juice.
Plat : Poultry & langoustine stew, taragon sauce, fregola sarde, peaches and green beans .
CHEESE
Shaved sheep cheese, poached pear & Espelette pepper.
DESSERTS
- Caramalized cherry and flambées with kirsh likor, praliné ice cram hazelnut cake.
- Rubarb infused with agastache flower tart made like a creme brûlée, local strawberrie sorbet.
FORMULES
Plat + Dessert à 39€
Entrée + Plat à 40€
Entrée + Plat + Dessert à 49€
Entrée + Plat + Fromage + Dessert à 58€
Menu dégustation hors boissons à 67€
Menu dégustation accord mets & vins à 105€