ROQUETTA AND APPLES HOT CHARLOTTES A THE TRUFFLE OIL

CARPACCIO OF ZUCCHINI TO PISTACHIOS

SALAD OF MANGO AND LAWYER A OLIVE OIL

CREAM OF ZUCCHINI TO THE BASIL

SOUP OR SOUP OF SEASON

SALAD OF ROQUETTA TO THE PARMESAN

CRUDENESSES WITH THE BALSAMIC

CELERY WITH THE SAFRAN

CREAM SLICE OF GOAT TO APPLES

PARMA SIDE Y POMODORO

BOURRIDE OF LOTTE

TOMATO MOZZARELLA AND BASIL

SALAD Of LAWYER MANGO AND TOMATO

AUBERGINE AUMONIERE WITH THE PECORINO

SURPRISED (BRIG) OF RICOTTA TO THE MORILLES

GAMBAS FLAMBE WITH THE PASTIS

TOMATO CLAFOUTIS CHERRY A DILL

FOIE GRAS STOVE WITH THE MUSCATEL AND TOAST

FROG THIGH TO THE PROVENCALE


The “ID " Restoration, chef in residence.
Gastronomy, Event, gastronomical Delicatessen, Stays, Course of kitchen.