Menus
Honor each dish
Menu Les Embruns
95€
“Saline Breath of the Lagoon”
Poached Camargue oyster in its shell; sea-salt fermented green apple ;
light lemon sabayon and crisp pomegranate with cider vinegar.
*****
Cuttlefish and Celery Risotto, Corbières Saffron,
Translucent Seaweed and Crab Broth.
*****
Duck and foie gras with mandarin; citrus cream, seasonal pickled vegetables, stuffed neck and its intense orange gastrique jus.
*****
Scallops and shellfish; chanterelles and roasted hazelnuts, Jerusalem artichokes in different textures, in a lightly iodised, forest-scented emulsion.
*****
Aubrac beef fillet pie with porcini mushrooms; melting “fat of the sea” lightly smoked with rosemary; variations of cabbage and celery in cannelloni; delicate jus with intense cacao.
*****
Cheese trolley from our region, along with “Normands” aged by our care.
(+€18)
*****
Depth of chocolate and sea salt – pear, white miso and crispy buckwheat.
Vanilla-infused arlette, tangy candied lemon and wild fennel in a delicate jelly.
Tartlet with roasted mushroom flour, boletus gel,
walnut praline and Ardèche chestnut cream.
Full-fruit sorbet of garden kumquats, tarragon caramel condiment.
The menu is served only to the entire table
Food and wine pairings 4 glasses €59
Aragosta Menu
“Bouillabaisse 2.0”
135€
“Saline Breath of the Lagoon”
Poached Camargue oyster in its shell; sea-salt fermented green apple ;
light lemon sabayon and crisp pomegranate with cider vinegar.
*****
Cuttlefish and Celery Risotto, Corbières Saffron,
Translucent Seaweed and Crab Broth.
*****
Lobster and woodland mushroom raviolo,
lobster head jus infused with saffron from the Corbières.
*****
Prelude of raw rockfish; marinated mussels and cockles, natural seaweeds and rouille beneath a veil of soup with Grau du Roi crab.
*****
Frozen lime “Gin & Tonic”, with “Le Renard” gin from Gignac.
*****
Lobster civet from my origins, cooked in a siphon coffee maker;
potato in the style of a Calisson, with “Pastiche de Gignac”.
*****
Cheese trolley from our region, along with “Normands” aged by our care.
(+€18)
*****
Depth of chocolate and sea salt – pear, white miso and crispy buckwheat.
Vanilla-infused arlette, tangy candied lemon and wild fennel in delicate jelly.
Tartlet with roasted mushroom flour, boletus gel,
walnut praline and Ardèche chestnut cream.
of garden kumquats, tarragon caramel condiment.
The menu is served only to the entire table
Food and wine pairings 4 glasses €59
The Foam Menu
starter + main course + dessert: €55
starter + main course or main course + dessert: €45
Served for lunch Monday to Friday excluding public holidays
According to the inspiration of Chef Anthony and his Team.
The menu is served only to the entire table
