Dishes

Fish

Gambero Rosso, Red peppers risotto and bisque emulsion

Stuffed squid, Paella spices from "La Case aux Epices"

Roasted red snapper with lemon butter, Artichoke barigoule, Guanciale emulsion

Meats

Confit rosemary veal breast, Dauphine potatoes, Olives Taggiashe   

Chicken supreme with olive crust, Oregano and lemon gnocchis

Blonde Aquitaine beef filet, Veal jus and home-made mashed potatoes   

Pastas

Local lobster ravioli, Carrot and ginger puree, Curry butter sauce

Fresh tagliatelle in "Matriciana" style

Whole Parts

Duck breast from "Maison Rouger", Foie gras, spices honey and Xérès dates chutney   

Elephant ear "Milanese" style

Sole meunière, capers & lemon

Extra sides: 

French fries, homemade mashed potatoes, vegetables or mesclun salad

Menus are subject to change due to seasonality and product availability

 Desserts

Limoncello baba, lemon, grapefruit, and fresh coriander

Sponge cake with pistachio from Lebanon, white chocolate light cream and mango, greek yogurt ice cream

Almonds bricks, Guadeloupe honey and orgeat ice cream

Frosted orange and saffron granit, citrus crumble, orange supreme and marmalade

Brownie and pecan nuts, creamy nuts chocolate and vanilla ice cream

Menus are subject to change due to seasonality and product availability