From 07 to 09 January

Fountain salmon gravlax

and its flamboyant composition of beetroot and carrot

 

Chef's inspiration

(Choice of: meat, fish or vegetable)

 

Galette des rois spirit and pear freshness


 

January 14-16

Sea knives with the scent of Provence

(almond, anise, fennel, lemon, dill)

 

Chef's inspiration

(Choice of: meat, fish or vegetable)

 

Chocolate, praline and lemon pavlova spirit


 

From January 21 to 23

Panna cotta mushroom and basket,

hazelnut crumble

 

Chef's inspiration

(Choice of: meat, fish or vegetable)

 

Floating island spirit vaporous meringue


 

January 28 to 30

Tamarisk, squash and panisse mussel

 

Chef's inspiration

(Choice of: meat, fish or vegetable)

 

Crêpe Suzette and its citrus festival


 

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