Barbouzard

Panzanella salad, red tomato sorbet, smoked mustard seeds, basil.

Watermelon, tomato, cantaloupe, cucumber, olives, red onion, watercress, honey mustard, tomato vinaigrette.

Baby romaine, anchovy Caesar dressing, croutons, Parmesan cheese.

Confit bell peppers, sorrel and spinach emulsion, garlic-herb chili butter.

Banyuls and anchovy vinaigrette, sun-dried tomatoes, capers, Parmesan, confit bell peppers, crispy potato, bottarga.

Greek chickpea salad, naan croutons.

Served with cocktail sauce and mignonette sauce.

Aji amarillo, bell pepper, shallot oil, orange gel, passion fruit seeds.

Silky cherry tomato sauce, garlic, basil.

Wilted spinach, buttermilk dashi and basil emulsion, salmon caviar.

Boneless dorade, chermoula, fennel pollen, saffron potato, confit tomato, grilled lemon.

Braised beef paleron in red wine sauce, carrot, pearl onion, lardon, button mushroom, rigatoni.

Semi-boneless young organic chicken, tarragon and aged red wine vinegar sauce, roasted green beans.

Creamy polenta, green peppercorn and brandy sauce, roasted green beans.

Rich chocolate cake layered with ganache and chocolate glaze, Espelette pepper, saffron and sea salt.

Rum-soaked brioche, coconut cream, caramelized pineapple, rum jelly, lime zest.

Vanilla and milk chocolate mousse, pain de Gênes, crunchy praline gianduja, raspberry gel and coulis.

Choice of two scoops of house ice cream and/or sorbet, served with pine nut meringue.