Flânerie Gourmande
58 €
Following his fancies of the market and our gardens,
Chef Olivier Gulizzi composes a delicious promenade in 5 steps for you.

Mise en Appetit
~
Starter
~
Main course
~
Cheese Board
~
Dessert

Tentations
78 €
Enjoy Olivier Gulizzi's culinary favorites presented in this tasting menu

Mise en Appetit
~
The Sea Catch of the Day with a Basil Emulsion
Ricotta and Ratatouille Crisp
~
The Foie Gras in Three Textures and Three Flavors:
With Melon, Muscat and Tarragon
~
A Refreshing Treat
~
Roasted Turbot Filet,
Garden Vegetables, Miso Ginger Bouillon and Fresh Herbs
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Aubrac Veal Pavé Slowly Cooked,
Herbs and Parmesan Crust, Eggplant Caviar and Jus
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The Cheese Board
~
The Apricot in Three Ways:
Parfait with a Lavender Crisp, Tatin Tart with Rosemary, Creamy Smoothie

Bouquet de Saveurs
38 €
Herbs Steamed Cod Filet and Scampi Bouillon,
Crunchy Vegetables and Sea Foam
~
Barbecue Style Aubrac Beef Tenderloin with a Bone Marrow Candy,
Provencal Tomatoes and Savory Air
~
A Composition around the Melon:
Tartar with Mint, Soup with Praline Crunch, Granita in Port Jelly

A la Carte

Starter: 18 €

Herbs and Vegetables Risotto,
Parmesan Tuile and Aromatics
~
House Smoked Salmon,
Beetroot, Crème Fraîche and Garden Mesclun
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Herbs Steamed Cod Filet and Scampi Bouillon,
Crunchy Vegetables and Sea Foam
~
Sea Catch of the Day with a Basil Air
Ratatouille and Ricotta Crisp
~
The Foie Gras in Three Textures and Three Flavors:
With Melon, Muscat and Tarragon

Main Course from the Sea: 30 €

Poched and Roasted Fish Platter,
Ursin Cream, Baby Leeks and Sea Foam
~
Roasted Turbot Filet,
Garden Vegetables, Miso Ginger Bouillon and Fresh Herbs

Main Course from the Land: 30 €

Roasted Pigeon Breast and Confit Leg,
Provencal Tomatoes, Port and Thyme Jus
~
Aubrac Veal Pavé Slowly Cooked,
Herbs and Parmesan Crust, Eggplant Caviar and Jus
~
Barbecue Style Aubrac Beef Tenderloin with a Bone Marrow Candy,
Provencal Tomatoes and Savory Air

The Cheese Board : 10 €

Dessert: 16 €

Chilled Grand Marnier Soufflé,
Blood Orange Ganache
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Chocolate Fondant with Vanilla Ice Cream
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The Apricot in Three Ways:
Parfait with a Lavender Crisp, Tatin Tart with Rosemary, Creamy Smoothie
~
A Composition around the Melon:
Tartar with Mint, Soup with Praline Crunch, Granita in Port Jelly

Future Chef Menu: 20 €                                         The Little Chef Menu: 15 €