Enjoy exquisite cuisine created by our talented chefs Xavier Burelle and Olivier Roth!
Appetiser: Scrambled egg with truffles
Plancha-seared langoustine, Venetian Arborio risotto, veal sweetbreads, bisque emulsion
Lightly cooked sea bass, Luberon asparagus, mimosa and artichokes, bitter jus
Lamb medley: herb-coated chops, roast saddle with tomato, spiced shoulder in crisp potato balls,
Crunchy baby broad beans, jus with olive oil beads
Praline and coriander duo, chocolate egg
Menu priced at €120 per person, not including drinks
Easter menu exclusively available for lunch on Sunday 21 April and on Monday 22 April,
And upon advance reservation for dinner on Sunday 21 April.