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Snails in a crunchy crust with parsley and garlic butter, salad «mesclun» from Nice

Octopus tempura and creamy celery with hazelnuts oil

Vitello tonnato (thins slices veal and tuna mousse) on a crust focaccia

Seabass ceviche with passion fruits and coconut cream, avocado mousse with dill

Iced melon soup with lemongrass, white melon pearls and Serrano ham

Tagliata of beef, cognac sauce, artichoke flan with pumpkin seeds

Piglet loin candied, « Marchand de vin » shalott’s, « grenailles » potatoes and soybeans

Duck breast with nectarine and raspberry beer sauce, ruby puree potatoes

Umbrina fillet, tomato compote with olives, polenta fries with rosemary

Snacked swordfish, mashed sweet potatoes with coconut cream and tandoori spices

Gourmet coffee an assortment of four small dessert

Gourmet tea an assortment of four small dessert

Gourmet alcool an assortment of four small dessert

Chef Philippe’s delirium : Verbena panna cotta, iced soup of white peachs, lime and ibiscus flower

Black chocolate lava cake (gluten free), sweet ginger ice cream

12 minutes for cooking

Our Tiramisu with red fruits

Cheese platter