Summer Season 2025
The Menu
Refreshed weekly according to the day's arrivals — local Var produce, the morning's catch
All our meats come from responsibly raised livestock · Allergen information available on request
Freshness and lightness — the opening notes of our cuisine
Scallop carpaccio
Diver scallops, white truffle oil, finger lime, grated bottarga, fresh herbs
Truffled courgette velouté
Round Var courgettes, light summer truffle cream, toasted hazelnuts, AOP olive oil
VegetarianSemi-cooked duck foie gras
Homemade semi-cooked foie gras, Solliès fig chutney, toasted brioche, fleur de sel and Timut pepper
Flambéed plancha-seared gambas
Mediterranean gambas, coral butter, crunchy vegetables, Provençal herb vierge sauce
Bandol Blanc — Domaine Tempier · Côtes de Provence Rosé — Château Sainte-Roseline
The morning's catch — delivered at dawn by the fishermen of Cogolin
Sea bass in salt crust
Whole sea bass cooked in Camargue salt crust, Provençal herb beurre blanc, roasted Var vegetables, Estérel olive oil
SignaturePlancha-seared gilt-head bream
Bream fillet, squid ink risotto, citrus vierge sauce, Pantelleria capers, wild rocket
John Dory en papillote
John Dory from the gulf, confit fennel, roasted cherry tomatoes, taggiasche olives, lemon vierge sauce
Traditional bouillabaisse
For two · Scorpionfish, gurnard, weever, John Dory, homemade rouille, olive oil toasted bread
For 2Cassis Blanc — Clos Sainte-Magdeleine · Bellet Blanc — Domaine de la Source
Responsibly raised — selected by our chef from local producers
Confit Sisteron lamb
Shoulder confit for 12 hours, taggiasche olive jus, creamy 24-month parmesan polenta, confit garlic and fresh rosemary
SignatureRoasted milk-fed veal chop
Var milk-fed veal, butter-sautéed morels, homemade ricotta gnocchi, robust white wine jus
Bresse pigeon two ways
Roasted breast and confit leg, multicoloured beetroot, foie gras sauce, parmesan tuile
Beef fillet Rossini
Simmental beef fillet, pan-seared foie gras escalope, Périgord black truffle, sauce Périgueux
Bandol Rouge — Domaine Ott · Les Baux-de-Provence — Château Romanin
Creations by our pastry chef — Provençal sweets, reimagined
Menton lemon tart
Silky Menton PGI lemon cream, torch-toasted Italian meringue, Breton shortbread, basil sorbet
Bourbon vanilla millefeuille
Homemade caramelised puff pastry, Bourbon vanilla diplomat cream, Provençal almond praline
SignatureHot Grand Marnier soufflé
To order at the start of your meal · Light soufflé, orange custard, candied zest
Pre-order requiredSelection of aged cheeses
A selection of 5 aged cheeses, country bread, homemade jam, walnuts and Provençal honey
Muscat de Beaumes-de-Venise · Sauternes — Château Suduiraut
The complete experience
A journey in 7 acts through our cuisine — wine pairing available
Three-bite variations — market surprise
Chilled courgette velouté, parmesan espuma, truffle
Scallop carpaccio, bottarga, finger lime
Semi-cooked foie gras, Solliès fig chutney
Based on the morning's arrival — chef's choice
Sisteron lamb or Bresse pigeon, depending on the market
Pastry chef's creation + homemade petits fours
Tasting menu
135 €
per person · whole table
Wine pairing
68 €
5 glasses selected by our sommelier
Booking required 48h in advance · Minimum 2 guests
A question about the menu?
Contact us directly
Our team answers all your questions about allergens, dietary preferences and bespoke menus.
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