Some ideas
Here are a few ideas, but tell me what you love and I will create a fully personalized menu just for you and your guests.
A five‑course tasting journey.
Menu minimum donation: 75€, Wine included
Petits pois
En veloute, éclats de morue, huile de piment
Thin tomato tarte
Seasonal heirloom tomatoes, Parmesan cream, and a delicate side salad.
La Zarzuela
Zarzuela of seafood is a generous, aromatic Catalan dish. It’s a kind of maritime stew combining noble fish, shellfish, and crustaceans in a rich sauce made with white wine, tomato, garlic, and saffron. Slow cooking concentrates the flavors, resulting in a dish that is refined, warm, and deeply Mediterranean.
Cordon bleu my way
A tender Label Rouge chicken supreme, generously filled with fresh goat cheese and dry‑cured ham, paired with soft gnocchi and a basil‑scented tomato coulis, finished with silky buffalo mozzarella.
Pana Cotta
Tahiti vanilla, red berries.
Spring ‘Seasonal Flavours’ Menus – Minimum contribution of €85, including wine.
A spring menu that honours the season’s brightness and the quiet elegance of your cuisine. Each ingredient is handled with precision, enriched by delicate aromas from afar, and woven into a story that blends terroir, journey, and the grace of a practiced hand. Every plate plays with light and texture, offering an experience that feels intimate, contemporary, and vividly alive.
Cucumber
Cucumber in different textures, light and sophisticated.
Artichock en barigoule
Its origin lies in a humble Provençal country recipe that treated artichokes like mushrooms: trimmed at the base, brushed with oil, and grilled over the fire.
Seiche snackée
Marinated in tangy buttermilk, paired with delicate pickled young vegetables and a vibrant spiced green oil.
Spring lamb
Asparagus, coffee jus
Apricot
Roasted in honey, on a thin crust, prunes and Armagnac.
Coast & Tides Seasonal Menu – Minimum donation of €100, with wine included
A brief yet vivid plunge into the coastal landscape: a cuisine where iodine, green freshness, and the warmth of fire intertwine. Each dish suggests a different shore—untamed textures, sea‑soaked aromas, earthy whispers—crafting an experience that feels elegant, alive, and suspended between land and ocean.”
Oyster in marinière pearl.
A delicate tartare with seaweed, airy tempura, and a softly foamed seawater emulsion.”
Crab Blancmange
Avocado, micro herbs salad
Catch of the day
Fruits of the sea broth, curry, noodles
Surf and turf
Beef filet mignon, langoustine, fondant potato, rosemary jus and pink butter.
In between two seas
Britain short bread, Menton lemons, basil meringues
Menu herbivore, Don minimum: €85, Vin inclus
Ce menu se présente comme une cuisine végétarienne ancrée dans le Sud‑Ouest mais ouverte au monde : des produits locaux mis en lumière par des techniques et parfums internationaux, pour une expérience fraîche, précise et élégante. Chaque assiette relie terroir, voyage et saison avec une créativité mesurée.
Maïs du Gers
As a pancake, light cream of Espelette pepper and pop corns.
Carrot
Roasted, citrus glazed and cumin, mousselin and vegetables gel.
Cauliflower
A steak roasted in cajun spices, pickles vegetables, garlic cream.
Tofu
South East Asia scents, meddley of rice, stir fried vegetables.
Peach
Baba, tea and herbs
