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A selection of mixed charcuterie (pork) from « chez Fred ».

The authentic warm goat's cheese salad, pélardon-style, with a rustic vinaigrette.

Saffron cream and Arenkha caviar.

Truffled mi-cuit, homemade muffin rolls, a duo of fig and apricot chutney.

With Moroccan zaalouk.

Citrus carpaccio, lemony mango cream.

Provençal shortbread with spider crab, avocado cream, saffron vinaigrette.

Marinated my way, lemon-chive cream, with a smoked salmon macaron.

Seared, with saffron-thread risotto.

My seafood blanquette, fish according to the catch, king prawns, shellfish in coconut milk and sautéed spinach.

Red mullet fillets roasted with fresh thyme, squid-ink risotto.

Melting potatoes and seasonal vegetables.

Grilled in Provence-scented butter, citrus and ginger jus, mashed potatoes and seasonal vegetables.

With spider crab and seared king prawns, buttery jus, fresh herbs and cherry tomatoes.

Magret-style, hibiscus-infused sauce, Anna potatoes and Provençal tian.

Green peppercorn sauce with pommes Dauphine.

With morels, homemade potato croquettes and crisp vegetables.

My « bœuf qui pleure », in sliced medallions, sweet-and-sour ginger sauce, Lyonnaise potato rösti.

A selection of matured French cheeses from « Eric Meignat ».

The French classic.

White chocolate and pistachio, bourbon vanilla ice cream.

Caramel chantilly with salted-butter caramel ice cream.

Served with bourbon vanilla ice cream.

Brownie-style, with crème anglaise.

Chestnut cream and chantilly.

A selection of homemade ice creams and sorbets with mini macarons.

Sweet mignardises: dark chocolate fondant, macaron, financier, cookies and red-berry sorbet.