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Sea bream ceviche with passion fruit and pomegranate, avocado and dill mousse

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

Burrata from « Pouilles », jelly of tomatoes with basil, basilic vinaigrette

Iced melon soup and lemongrass, pearls of melon and Serrano ham (18 month of maturing)

Beef Tagliata marinated with thaï spicies, sweet potato fries

Iberian pork shoulder, onions candied with ginger, confit potatoes

Duck breast with peaches, abbay beer sauce, ruby puree potatoes

Duck breast with peaches and cherries, abbay beer sauce, ruby puree potatoes

Red tuna tataki, sesame, mashed sweet potatoes with tandoori spices and coco cream

Back of cod in pistachio crust, hollandaise sauce, caponata sicilian (ratatouille) and spinash

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 strawberries and popcorn

Cheese platter