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Tempura-battered octopus, silky celeriac purée with hazelnut oil

Burrata from Puglia on sicilian caponata (ratatouille)

Sea bream ceviche with lime and passion fruit, coconut cream

White asparagus from Landes, breaded soft-boiled egg, and truffle vinaigrette

Spring carrot cream soup with ginger, cumin, and coconut cream

Rumsteak heart, shallot confit with red wine, mashed potatoes

Iberian pig shoulder confit, ginger onion jam, grenailles potatoes

Duck breast with peaches and cherries, peach sauce, ruby puree potatoes

Sea bream fillet, tomato and blood orange, orange beurre blanc, panisse fries scented with thyme

Snacked-grilled swordfish, mango glaze, tandoori-spiced sweet potato purée, and coconut cream

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 peachs, lime and ibiscus flower

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

12 minutes for cooking

Our Citrus-style Tiramisu with passion fruit

Cheese platter