the start of something good
olives from provence 65
barbajuans 85
coppa 125
white asparagus tartine with walnut butter & anchovies 95
menu
oysters
3 pcs ”roumégous size5” 100
3 pcs ”monsieur jean-paul size4” 150
degustation démodé
3 or 5 courses composed by the kitchen
served only for the entire table
3 courses 450 / 5 courses 650
a la carte
appetizers
artichoke & fennel “fricassée” with almonds, basil & verjus 165
green asparagus with sorrel, ramson & aioli 245
white asparagus in “vinaigrette” & puré of baked lemons 245
cod tongues with lardo, piment & mild garlic 135
pâtes au pistou 135
duck terrine 135
main courses
redfish with black olives & spring tomatoes 385
lemon sole a la “riviera” 465
daube de boeuf 325
pigeon with morrels, roquette & fresh beans 465
cheese
selection of french cheeses 185
sheep’s milk cheese in walnut oil 95
goat cheese from provence with dried figs 95
desserts
lemon sorbet with olive oil & honey 85
île flottante with vanilla, praline rouges & sweet piment 95
prunes soaked in red wine with licorice root, vanilla & black pepper 85
noah’s almond cake in yellow chartreuse 95
changes may occur