Starter

TORTELLINI / MUSHROOM / PARMESAN

Tortellinis with mushrooms, sautéed black trumpets and chanterelles, parmesan cream and cordifolia

or

SCALLOP / AVOCADO / LEMON

Thick slices of scallop marinated in a lemon juice olive oil, avocado purée with chili, dry bonito and dandelion

Main

JOHN DORY / CAULIFLOWER / ONION

John Dory from l’île d’Yeu cooked in a madras curry butter, cauliflower purée, shavings of crispy cauliflower with spring onions and grilled leeks

or

VEAL / CHARD / GRAPEFRUIT

Thick roasted veal chop, sautéed chards deglazed with soja sauce, Agria potatoes purée, grapefruit condiment and veal juice

Cheese

COMTÉ / BEETROOT / GRAPE

24-month old Comté from Beaufils, red beetroot tartare, confied grapes and olive oil infused with mace

Dessert

PINEAPPLE / COCONUT / VANILLA

Shortbread tartlet with pineapple, tapioca and aloe vera, coconut frangipane and passionfruit coulis with vanilla from Papouasie

or

ARLETTE / VANILLA / FIG

Crispy buckwheat Arlette, vanilla from Guinea mousseline cream, fig from Solliès roasted with Porto

First course

LANGOUSTINE / CAULIFLOWER / VANILLA

Thin slices of langoustine, cauliflower purée with vanilla, cauliflower shavings and cabbage seasoned with a langoustine juice dressing

or

MOREL / VEAL / CELERIAC

Grilled morels cooked in a thyme butter, veal breast confit, celeriac purée, salsify chips, lardo di Colonnata and peppery veal juice

Third course

GROUSE / TURNIP / DATE

Grouse filet from Scotland served rosé, sautéed spinach leaves, date shavings, lardo di Colonnata, mini-turnips and grouse juice with whisky

or

POULARD / ARTICHOKE / PARMESAN

Suprême of poulard from the cour d’Armoise cooked on the breast, leeks, artichoke purée with old parmesan and full-bodied chicken juice