Lunch menu
STARTER – MAIN COURSE – DESSERT 50 €
*CHEESE (+ 9 €)
Baby stuffed eggplant, tuna ventrèche romesco sauce
or
Ham pâté in a pastry crust and salad melee
***
Fishing of the day, compote of sun vegetables, virgin sauce
or
Filet of beef with small vegetables, pepper sauce
***
* Selection of fresh and mature cheeses from our regions
or
* Faisselle (with fresh herbs or red fruit coulis)
***
Roasted apricot espuma with honey, sorbet
Petit Pasumot menu
4 courses 118 €
This menu is given as an example,
it varies according to our inspirations…
—
Rosetta peas, smoked salmon and caviar oscieter, lemon cream
Or
Creamy duck foie gras, zucchini and apricots with rosemary
***
Turbot in basil print, tomato fondue and candied fennel
Or
Filet of veal with sautoir, chanterelles and sucrine, juice
***
Selection of fresh and mature cheeses from our regions
Or
Faisselle (with fresh herbs or red fruit coulis)
***
Warm soufflé with verbena liqueur from the Bughes, white peach
Or
Rhubarb, creamy raspberry, elderflower juice
Menu Grand Pasumot
5 courses 148 €
This menu is given as an example,
it varies according to our inspirations…
—
Rosetta peas, smoked salmon and caviar oscieter, lemon cream
Or
Creamy duck foie gras, zucchini and apricots with rosemary
***
European lobster roasted whit verbena, cherry muslin and citrus fruits flavors
***
Turbot in basil print, tomato fondue and candied fennel
Or
Filet of veal with sautoir, chanterelles and sucrine, juice
***
Selection of fresh and mature cheeses from our regions
Or
Faisselle (with fresh herbs or red fruit coulis)
***
Warm soufflé with verbena liqueur from the Bughes, white peach
Or
Rhubarb, creamy raspberry, elderflower juice
Menu Inspiration du Chef
6 courses 178 €
This menu is given as an example,
it varies according to our inspirations…
—
Rosetta peas, smoked salmon and caviar oscieter, lemon cream
Or
Creamy duck foie gras, zucchini and apricots with rosemary
***
European lobster roasted whit verbena, cherry muslin and citrus fruits flavors
***
Turbot in basil print, tomato fondue and candied fennel
***
Filet of veal with sautoir, chanterelles and sucrine, juice
***
Selection of fresh and mature cheeses from our regions
Or
Faisselle (with fresh herbs or red fruit coulis)
***
Warm soufflé with verbena liqueur from the Bughes, white peach
Or
Rhubarb, creamy raspberry, elderflower juice
