Dry sausage from Aveyron / 14

Selection of cheeses from CoW / 14

Multicolored tomatoes

peach, croutons, marjoram, roasted pepper coulis / 11

Chard and bone marrow ravioli

coriander, peanuts, beef jus/ 16

Mimosa leek

capers, chervil and remoulade sauce / 8

Marinated seabream

spiced Mirabelle plum, samphire, chimichurri / 18

Crab

corn risotto, pomegranate, bisque / 17

Violet artichoke three ways

lardo di Colonnata, cuttlefish ink emulsion / 14

Walnut gnocchi

butternut, gorgonzola espuma /20

Pearly cod

fennel, mussels, preserved lemon, marinière sauce / 27

Pink and slightly smoked veal

jalapenos, market celery, intense jus / 28

Chocolate mousse

salted butter caramel, croustillant / 10

Roasted figs

Gênes biscuit, tangy raw cream, elderflower veil / 12

Poached conferance pear

rice pudding, vanilla, hibiscus jelly / 11