The Summer Menu

Starter

Courgette Flowers stuffed with Langoustine Mousse and Truffles,
Served with a Wild Mushroom sauce and spinach salad

Terrine of Rascasse Fish with Plum, Lemon and Cucumber Crème Fraīche
And a Mixed Leaf Salad

Terrine of Foie Gras served with Artichokes, Savoy Cabbage and a White Wine Jelly

Glazed Minestrone of Mussels and Clams palourdes with Lemon Thyme

Main Course

Cassolettes of Monkfish and Langoustine with a White Wine sauce

Cutlets and Medallion of Sisteron Lamb, herbs crust and confit shallots sauce

Fillet of Turbot pan-fried with Jamaican Pepper, Fennel Puree on Basil Butter

Organic Chicken Breast with Green Asparagus and Wild Mushrooms
And an Herb Cream Sauce

Cheese

Feuillete of Fourme D’Ambert and Summer Salad

Variation of English and French Cheese

Desserts

Traditional Tart Tatin with Bourbon Vanilla Ice Cream and a Caramel Sauce

Sorbet and Granita with Season Fruits

Valrohna Fondant with three perfumes and a Cappuccino Sauce

Mango and Kiwi Mousse with a Red Berry Coulis