WILD GAMBAS RAVIOLASRavioli of wild prawns, nectarine, shell juice, fiddle courgette, praline emulsion and artichoke chips.
SAND PARMESANParmesan shortbread, ewe's bush with honey and lemon thyme, fig balls, and pickled radishes and beets.
SALMON TARTARESalmon tartare with sesame and ponzu, venerated rice cream, toast of sandwich bread, citrus fruit gel and iodized foam with wazabi.
OLD TOMATOOld tomato, lime vanilla, burrata zephyr, basil oil and tomato onion nougatine.
CUT OF BEEFSeared beef tenderloin, Anna apple with black garlic, grilled pear, creamy cauliflower and peanut, full-bodied veal jus with savora.
Bobbin netGrilled duck fillet, corn cream, herb popcorn, braised fennel, shiso gnocchi and spicy honey gravy.
ARTIFICIAL CHARArctic char cooked at low temperature, fregola sarda risotto with piquillos, cebette and parmesan, cuttlefish ink lace, sea urchin coral cream with muscat sliced wakame oil.
SKIN PAVELean steak cooked on one side, grilled pak choî, roasted carrot, vinegared beetroot velvet, cherry beer sauce and roasted buckwheat
COFFEE OR THE GOURMANG
CITRUS 2.0Citrus 2. 0, combawa financiers, lemon basil velvet, kumquat confit, burnt lemon meringue and yuzu balls.
APRICOT SOUPRoasted apricot soup with honey and rosemary, floating sesame island, maple syrup and pecan ice cream, crispy yuzu tiles.
IVORY CHOCOLATE SPHEREThe ivory chocolate sphere, peanut cream, lemon caramel, passion fruit jelly and guanaja chocolate ice cream.
COCOA TARTCocoa tartlet, avocado cream, hazelnut praline, raspberries and roasted hazelnuts.
CHEESE TRIOLOGYThe Halles d'Avignon cheese trilogy.
Net prices - Taxes and service included