Ravioles with basil and chicken 180 days of "Ferme d'Arsa", broth of crayfish with rosemary "Abies Lagrimus", emulsion with picholine oil old fashion from "Mas d'Antonin"
14.5 €
Hovedret
Pork belly from the farm of PRADETS, aubergine caviar, scarmosa and Périgord black
28 €
Dessert
Dark chocolate saffron hull with grapefruit flow heart
12.5 €
Fresh fig of 2nd harvest from « Plat St Jean », roasted and deglazed with savory syrup of "Saveurs de Balaguier", white eaten in swimming of red fruit coulis