Tomate d’Antan en salade et sa Buffala, Basilic du jardin

Heirloom tomatoes from the field, dense heart and thin skin, sliced raw and married with Campana DOP mozzarella di bufala, purple basil picked the same morning. Olive oil seasoning

Terrine de Foie Gras chutney d'agrumes

Semi-cooked foie gras with a melting texture, lifted by a tangy, lightly spiced citrus chutney.

Focaccia de légumes et Pesto de Roquette

Soft focaccia topped with oven-roasted zucchini and peppers, topped with a pesto of arugula, pine nuts and Sardinian pecorino, spiced up with a touch of candied lemon.

Soupe de Poisson de Roche

Rock fish soup, broth reduced to low heat with fennel, garlic and saffron, passed through a sieve and then whipped in butter. Served cold with a tapenade of black olives from Nyons.

Tartare de Thon, Pommes Granny et noisettes concassées

Knife-cut raw tuna with crisp Granny Smith apple, crushed hazelnuts and a bright seasoning.

Mulet noir grillé, bisque de crustacés et légumes du soleil

Grilled black-caught mullet with crispy skin, topped with a reduced lobster and crab bisque, accompanied by zucchini and peppers confit with thyme.

Filet de Boeuf au foie gras, réduction de jus de viande

Roast beef fillet pink, thickly sliced pan-fried foie gras, black pepper jus and candied currants.

Assiette de Fromages

Selection of matured cheeses served with country bread and a fruit condiment.

Moelleux à la châtaigne et crème au rhum Corse

Sweet chestnut from Castagniccia, runny heart, accompanied by a cream whipped with amber rum from the island, slightly vanilla.