• Canapés at the inspiration of the chef


• The Salmon
Gravelax marinade, broccoli bavarois and asparagus tips, poached egg


• The Prawns
Served on a slice of grilled aubergine, peppered artichokes, with a saffron and shell jus
Or
The Pork belly
Slowly braised, pig’s trotters with a Provencal crust


• Trolley of cheeses selected by our fromager


• The Citrus
Bitter orange and pink grapefruit supreme, mild lemon crunch