Market menu served only at noon in 3 steps to choose
(starter + flat + cheese or dessert)

Remoulded celery tagliatelle

OR

Organic Angus calf carpaccio from Camargue, black radishes and ricotta

—

artisanal spaghetti pasta with bolognaise of organic Angus calf from Camargue

OR

Mackerel fillet, fennel confit, citrus sauce

—

Selection of cheeses

OR

Cake rhubarb, lemon, ginger

This formula can also be offered in 2 steps (entry + flat or flat + dessert) 40€

This formula is only available for lunch, excluding holidays. 

Menu in 5 steps, designed with local and seasonal products. Let our Chief guide you! (blind menu)

This menu is available at noon & evening

Discover a Vegetarian menu in 5 steps , According to the inspiration of the Chief.

(Opportunity for delete on lactose and gluten in this menu, if indicated24 hours in advance). 

This menu is available at noon & evening

Menu in 7 steps, composed of the signature plates of the Chef.

MARINE FISH

Fish of the day with salt, immortal and poutargue Benisti

—

BROCCIU DE CHÈVRE FERMIER

Rosemary smoke, white asparagus

—

THE RISOTTO, CARNAROLI

Risotto Carnaroli with saffron, Cypress oil

—

THE MEDITERRANEAN SEICHE*

Ink baked cuttlefish, marine craste

—

THE RIS DE VEAU*

Green asparagus, morilla and black garlic

—

NIGHT OF PRIMADICCIU*

Wild grasses

—

RHUBARBE

Poached, strawberry, pink and queen of the near

 This formula can also be offered in 5 steps (90€). *

Available at noon & evening.

Menu from the traditional Bouillabaisse in 7 stages, order 48 hours in advance.

THE ROUGET
Tartar, livers in vinaigrette, fennel and celery

***

THE POMME OF TERRE
Safran, roasted garlic cream and aigo bulido

***

THE CROUTON
Focaccia roasted with olive oil, rust and rock soup

***

THE FIELAS
In ravioli and consumed, candied tomatoes and cebette

***

THE BOOL
Saint-Pierre, Vive, Galinette and Baudroie poached with soup

***

SEA WATER
Granity sea water, orange, bay and sea herbs

***

THE PASTIS
White chocolate infused with pastis, algae and lime