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Scallops in a shell, vegetables and thaï spiced butter

Duck liver with ginger and lime, served with a fruit bun

Trout gravlax, smoked beetroot, vodka lemon cream

Endive tarte Tatin with confit Iberian pork shoulder

Cream of Nice sqash soup and pear, topped with bacon whipped cream

Rumsteak heart, shallot confit with red wine, mashed potatoes and chanterelles

Pork chop, cognac jus, grenailles potatoes, mushrooms and chesnuts

Stuffed thigh of capon with smoky cream sauce and parsnip purée

Seabass fillet with beurre blanc sauce, creamy polenta, and seasonal vegetables

Back of cod in pistachio crust, tomato compote, tarragon vegetable flan

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 : Lemon cream with mascarpone and flowing heart with yuzu and mint, verbena sorbet

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

12 minutes for cooking

Our Citrus-style Tiramisu, chestnut cream, hazelnut chocolate, amaretto

Cheese platter