vegetables and fruits appetizers

Provence vegetables cooked like a ratatouille, honey goat cheese, tapenade croutons |

Green papaya and shrimps salad, cilantro and lime

Chickpea soup, smoked bacon and old cheddar

Asparagus cream, fresh goat cheese and Espelette pepper |

Green pea soup, fresh mint and citrus yogurt

Tatin of tomatoes and caramelized onions, pancetta chips and Parmesan shavings |

Fine pie of seared foie gras, with caramelized onion and port wine |

Tart with caramelized onions, marinated tomato petals, parmesan shavings and arugula leaves

Cauliflower and pear cream with smoked bacon

Lentil cream garnished with a poached egg flavoured with truffle oil

Goat cheese ball salad with walnuts and crispy smoked bacon

Tomato cream soup and Basil and Parmigiano Reggiano floating islands

Cold peas soup, with fresh goat cheese raviolis and crispy bacon

Mushrooms tarte fine with parmigiano and proscuitto |

Two textures beets carpaccio, fresh goat cheese and roasted walnuts

Button mushrooms cream, smoked bacon foam and roasted pine nuts

Vegetable crumble with tofu and Parmigiano Reggiano |

Italian tomatoes and caramelized onions tarte fine, arugula salad with a warm vinaigrette and parsley paste

Cherry tomatoes tatin with Maille Parmigiano and basil mustard, red onion, thyme and prosciutto, arugula and Parmigiano salad with Maille balsamic vinegar

Onion pie, frisée salad with Maille horseradish mustard and Maille xérès vinegar vinaigrette.