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Ravioles of rabbit, pumpkin and mushrooms, tarragon broth

Tahitian-style bass ceviche (lime, cucumber and coconut cream)

Focaccia with prawns, artichoke, egg yolk cromesquis, lime vodka

Burrata from « Pouilles », tomato and basil jelly, basil vinaigrette

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

Braised veal chop (350g approx.), cognac jus, grenaille potatoes, mushrooms and artichoke

Iberian pork loin, shallot confit with red wine, Bordeaux sauce, ruby puree potatoes

Yellow chicken breast (red label), lemon sauce, oriental semolina

Marinated and snacked swordfish, sweet potatoes puree with tandoori spices and coco cream

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 : 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