Gastronomic Menu

A mix of young shoots with warm goat cheese, walnuts and balsamic vinaigrette.

Traditional onion soup topped with cheese and golden croutons.

Freshly chopped salmon, seasoned with herbs, lemon and capers, served with toast.

Beef simmered slowly in red wine with carrots and mushrooms.

Mix of seasonal vegetables cooked in olive oil and Provençal herbs.

Grilled sea bream served with a beurre blanc sauce and crunchy vegetables.

Caramelized apple tart, served warm with crème fraîche.

Light dark chocolate mousse, topped with chocolate shavings.

Vanilla cream with a crispy caramel crust, served cold.