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

The “special Giol” oyster from Tamaris bay,
40€

Grilled and tartare, home-grown yellow paracress from the Cap d’Ail.
Mediterranean tuna
55€

Grilled belly and fillet. Black rice and candied green papaya. Devilled sauce.
Lawry’s hog
52€

Steam roast with herbs from the highlands. Sandrine’s chickpeas, pig’s trotters, razor clams, garden rocket pesto. Paprika juice.
The Sprout
24€

Pine nut praliné, passion spice and grapefruit sorbet.

EARTH

Odeline’s grey snacks
32€

Ravioli snack, Thai beef broth with citronella and basil from the Saint Laurent du Var estate.
“Petit bateau” Red mullet
52€

Helichrysum from “Sauvages” and wild carrots.
Sweetbread
58€

Provence celery and blooming lavender from Gréolières.
The Autumn Pear
24€

Parsnip and “Grand Cru Tahaa” vanilla from Tahiti.

AIR

Locally sourced saddle of lamb
36€

First smoked, then pickled.Blue pumpkin, bitter orange blossom fragrance.
Eric’s chicken,
46€

Field grown wild fennel, home-candied lemon, chicken gravy.
"Criollo Chullo" chocolate
24€

From Venezuela, smooth and woody Victor Delpierre coffee.

WATER

Caramote prawn from the Gulf of San Remo
52€

Cucumber, tarragon and cooled risotto.
Mediterranean Amberjack
48€

Slow- and steam-cooked, tapioca, ice-fishing catch and lemon verbena.
Freshly caught fish by weight, according to the chef’s preference
15€/100gr

Fish prepared in different ways, depending on the chef’s inspiration.
The Green Apple
26€

Textured, dill and coriander.