Every form of life needs four elements in order to exist.
Together, they contribute towards the creation of balance and harmony.
This is the essence of cooking for me, and the link between a cook and nature.
This is why I am offering you a menu developed around this theme.
More than a concept, it is an attitude, an approach,
a commitment to our profession and to our environment.

FIRE

  • Prawns from the Gulf of San Remo
    48€

    Purple artichokes from Provence, saffron from the Jas des Rochers.

  • Grilled capon
    49€

    Cold tapioca, white peach and lemon verbena. Transparency of burnt onion, head in court-bouillon, vanilla onion espuma.

  • Lawry’s pork
    47€

    Rack of pork stuffed with highland herbs and grilled. Sandrine’s chickpeas, a pork trotter vinaigrette, razor clams, rocket pesto and dandelion leaves. Bell pepper gravy.

  • "Mamie Blue" tomato
    24€

    Cooked and raw. Fresh strawberry pavlova and red fruit sorbet.

EARTH

  • Odeline’s little grey snails
    29€

    Fine crispy stuffing, nettles and roast garlic.

  • Eric’s chicken
    43€

    Chicken supreme with anchovies under the skin, crispy chicken thigh and courgette flowers. Chicken gravy with sage.

  • Veal sweetbreads
    55€

    Cooked spelt, cherry pepper condiment and crispy malt.

  • Raspberry
    24€

    Basil and white chocolate crisp, frosted raspberry.

AIR

  • My country lemon tart
    34€

    Frozen Charlotte’s goat’s milk brousse cheese.

  • Mediterranean yellowtail
    44€

    Radish, rhubarb, millet and peanuts. Black cardamom tomato consommé.

  • Roussillon red apricot
    22€

    Soufflé with an amaretti and sage flower centre, apricot sorbet with sugared almond pieces.

WATER

  • Greolières brown trout
    38€

    Wild lavender oil (picked and prepared by our chef), fennel and fresh almond.

  • Mediterranean tuna
    58€

    Fillet and grilled belly. Barragia black rice salad; country green pepper, chopped egg confit, caper leaves and hazelnuts.

  • A selection of fish served by weight
    15€/100gr

    Fish prepared in a variety of different ways, following our chef’s inspiration.

  • Mr Chiron’s Charentais melon
    24€

    In a cereal crust, Sencha green tea, “Bedin” Prosecco glaze.