Oysters from Bouzigues  twelve  19
served on coarse sea salt 
six    14


Duck Foie gras  29
prepared in two ways  half a portion  25
terrine and ice-cream
macaroon of mango chutney

Swordfish  27
served as a tatar with herbs
and wasabi ice cream

Mozzarella di bufala AOC  15
thinly sliced tomatoes
reduction of balsamic vinegar and granulated iced basil
crispy bread chips slightly marinated in olive oil

Green salad   17
handpicked tender leaves
crispy goat cheese with tomato confit and tapenade

Half-lobster  33
served as a creamy soup
cappuccino of fine herbs

Hokkaido pumpkin  17
creamy soup
crispy pancetta and croutons