Saturday Menu

    • Medley of white asparagus, beef tataki apple and goose liver

    Soy-ginger-yuzu vinaigrette, sauce hollandaise

    • Grilled turbot

    Best of celeriac, oven roasted tomatoes, black olives, radicchio, broccolini, caper basil butter

    • Selection of cheese

    • Flamed black cherries

    Toasted almond parfait

    Sunday Menu

    • Salad of grilled lobster

    Sesame and ginger infused baby leaf spinach, miso sesame dressing

    • Filet of veal

    Handmade truffle mascarpone agnolotti, baby artichokes, cauliflower, pata negra, thyme jus

    • Selection of cheese

    • Medley of raspberries, salted cream and lemon mint granita

    Food & Beverages

    • Pascal jolivet – sauvignon blanc

    Subtly flowery nose with notes of ripelemon. Fresh with a creamy edge to the citrus peel and floral notes.

    • Château villa bel air - J.M. Cazes selection

    Its fresh floral bouquet and discreet hints of spice and toastiness are very appealing. The palate is soft and supple with generous fruit neatly framed by a fine grain tannic structure.

    • Whispering angel - Sacha Lichine

    As a negociant and vinificateur (winery), caves d’esclans identifies vineyards, grapes and wines from château d’esclans as well as local growers to make what has reputedly become the world’s greatest rosé.

    • Heineken Heineken beer is refreshing, with a balance of bitterness and fruity notes.

    • Champagne CARBON

    Born from a fith generation of champagne winegrower, carbon is about tradition, innovation and extreme performance which make it a unique champagne.

    • Mineral water, orange juice, soft drinks, coffee, tea