Enjoy exquisite cuisine created by our talented chefs Xavier Burelle and Olivier Roth!


Easter Menu


Appetiser: Scrambled egg with truffles



Plancha-seared langoustine, Venetian Arborio risotto, veal sweetbreads, bisque emulsion


Sea Bass

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.