Red onion and myrte jam with brioche-style Moorish Bread
Tomato tartare with parmesan, trawled and "localy caught" Circe trawl seared in olive oil
Marinated with olive oil and lemon
Tiger's milk, coconut milk, jalapenos and yuzu
Smoked with olive wood, citrus, Caervione hazelnuts, and nepita
Chef's inspiration
Granny Smith apple, chives, parsleymandarin orange and candied lemons
Carrot chutney, candied clementine and lemongrass, sesame veal jus, microgreen salad and focaccia
"Local fishing" Circe trawl leek fondue with combawa and its bisque emulsion
Lightly seared on hot stone, with a preserved lemon broth and crisp vegetables
All our meats are from France with truffle potato dauphine and vegetables
Slow-cooked in a maquis herb crust, with a mousseline of candied peppers, grilled vegetables, pickles onions, and a thym jus
"Clos Canarelli" red wine sauce
Pan-fried foie gras slice, truffle sauce, bread toast
Sweet potato puree, chopped suey vegetables and yuzu juice
Braised with morel mushrooms
By special order
Mashed potatoes with basil and preserved lemon, seasonal vegetables and sea urchin coral sauce
Chef's suggestion
Langoustines "local fishing" Circe trawl flambés with Cognac, cherry tomatoes, basil and bisque
Fig jam and bread with raisins
Genoa bread cookie, vanilla diplomat cream, fresh strawberries, strawberry coulis
Breton shortbread, creamy lemon, creamy vanilla, lemon jelly, caramel lemon, and ice cream
and its ice cream
Breton shortbread, caramel-roasted aplles and ice cream
Orange tile crunchy, caramelized pineapple compote, vanilla diplomat cream
2 flavors of your choice
Filo pastry, helzenut cream, vanilla whipped ganache, caramel, halzenut praline, halzenut pieces