For further information
Les quatre saisons 58.50 €
“Salade des côtes rocheuses”
Scallops, gambas and lobster,
scallop roe, tender shoots and herb vinaigrette,
salad tips and cherry tomatoes
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Lime juice sorbet
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Slices of roast lamb in basil jus,
timbale of fresh spinach and oven-roasted tomatoes,
pommes Dauphinois with black olives
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“Les Sublimes”
Little vanilla-flavoured crème brûlée
Yogurt ice-cream with pistachio macaroons
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Sweets and biscuits
La pyramide 63.60 €
Mise en bouche
salmon sushi, sweet and sour sauce with ginger
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Roast filet of European bass, extra virgin olive oil,
ratatouille,
fennel cooked with butter and lemon juice
Fried basil leaf
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Apple sorbet
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Slice of Tuscan-style filet mignon stuffed with mozzarella
and tomatoes in Marsala jus,
seasonal vegetables and potatoes with rosemary
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Soufflé glazed with whole and pureed morello cherries
Vanilla juice
Hazelnut biscuit
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Assortment of petits fours
Les ambassadeurs 63,60 €
Mise en bouche
duck carpaccio, crystallised orange vinaigrette
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Brochette of seared gambas with mixed salad leaves,
julienne of vegetables,
salad tips and flowers
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Calvados sorbet
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Pan-fried filet mignon of veal,
jus au Porto and creamy truffle sauce,
fresh vegetables and pommes Dauphinoises
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“La grande passion”
Feuillantine of seasonal fruits with cream,
iced passion fruit truffles,
two coulis
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Assortment of petits fours
Les routes des saveurs 72.50 €
Blue fin tuna carpaccio niçoise,
sauce vierge with olives and tomatoes,
rocket salad with parmesan shavings
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Scallops in sherry vinegar butter,
Mashed potatoes
Balsamic caramel
vitelotte crisps
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Sauternes sorbet
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Tournedos of locally produced beef,
creamy morel sauce,
French beans with butter and oven-roasted tomatoes,
pommes Duchesses
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Caramel and walnut and dark chocolate mousse,
arabica coffee ice cream
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Petits fours
L'oasis 71,50 €
“Salade la fleur de canard”
Medallion of foie gras with slivers of smoked magret of duck,
mixed seasonal leaves
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Filet of pike-perch in its skin in a white butter and cream sauce,
emincé of leeks and rice
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Fig sorbet
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Filleted Landes chicken stuffed with cèpes,
jus de Banyuls,
timbale of mushrooms and artichoke hearts,
pommes Dauphinoises
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“Le duo”
Chocolate aumônière with milk ice-cream
dried fruit chutney
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Petits fours
L'oustau 74,00 €
“Trilogie de saumon”
salmon marinated in lemon, pan-fried with sesame seeds and in sushi
with a sweet and sour ginger sauce
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Filet of red mullet in its skin Oostende-style,
creamy shellfish sauce,
oven-baked leeks and rice
A ribbon of balsamic oil
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“Williams” pear sorbet
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Slices of fillet of beef in a foie gras sauce
warm vegetable terrine and pommes Dauphinoises
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“Délices aux épices”
Spiced blood orange dessert, chocolate ice cream,
cardamom vanilla sauce
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Sweets and biscuits
L'auberge cavalière 69.50 €
Medallion of duck foie gras “fait maison”
warm brioche roll, fleur de sel,
apply chutney
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Tropical fillet of sole fried in a Normandy sauce
fresh spinach in puff pastry,
three types of rice with cherry tomatoes
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Mirabelle sorbet
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Veal Orloff
Ham and mushrooms
warm green vegetable terrine with pommes amandines
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Moelleux au chocolat grand-cru,
ganache filling, vanilla ice cream,
almond tuile biscuit
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Petits fours
L'aubergade 78.00 €
Brochette of langoustines,
On a julienne of vegetables in a North Sea prawn sauce
salad of rocket and tender shoots
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Swordfish in a rich, spicy sauce,
braised green cabbage, rice and fresh vegetables
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Champagne Marc sorbet
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Best end of lamb à la provençale,
rosemary jus,
vegetables niçoise and polenta
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Apple and ginger tarte tatin,
Bourbon vanilla ice cream with caramel
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Petits fours
Les provinces gourmandes 83 €
Mise en bouche
Thin slice of foie gras
celery julienne, truffle oil
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A half-lobster on a vegetable taboulé
vine tomato coulis
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Pan-fried Atlantic turbot,
crayfish butter and fresh cream sauce,
broccoli tartlet and Creole rice
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Violet sorbet
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Roast magret of Périgord duck “fleur d’oranger”,
mixed vegetables and soufflé potatoes
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“Le craquant des îles”
Dessert of exotic fruits
coconut ice cream, crystallised pineapple sauce
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Petits fours