Saison's Quintessence

Saison’s Quintessence

 (May only be shared, as well as served to all of the guests of the same table,

therefore, living the same experience)

 

Ø  Thin slices of smoked Mediterranean Seabass

Seasonned with citrus and ginger

Cauliflower and horseradish cream

 

Asparagus from Aigues Mortes confit with olive oil

Sabayon acidulated with elder flower vinegar

 

Ø  Sautéed snails from “Uzège”

Mousseline of sweet onions from Cevennes

Jus of vegetables perfumed with wild celery

 

Ø  Steamed fillet of red mullet

Rock fish soup

Stuffed bread with 'rouille' sauce

 

Ø  Saké « Kawasémi » sorbet served on puffed rice with wakamé

 

Zucchini flower filled with a truffle mousseline

Cream of zucchini skin with roasted almonds and morels tartlet 

 

Ø  Roasted piece of “Allaiton” lamb leg

Pressed potatoes “boulangère” style

Jus perfumed with wild thyme

 

Creamy Pélardon cheese from Cevennes in a crunchy cylinder

or

Quarter of farmhouse cheese matured by M. Vergne

And goat cheese produced by Caroline Rigotard

 

Ø  The Alexandre jewel box of small desserts

Petits fours and miniature treats

 

9 Courses : 178 € or 238 € including 5 glasses of wine

6 Courses : 150 € or 170 € including 4 glasses of wine

Only the courses with the arrow ( Ø ) are served in the 6 courses menu.