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.