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AMUSE BOUCHE

HEN’S EGG AND BABY SQUID
soft-boiled egg tomato and caper ketchup, and wild-flower honey

THE RAY WING
“meunière”, traditional cabbage dish with Lapsang Souchong tea Yuzu Menton lemon emulsion

THE RUM BABA, “GARIGUETTE” STRAWBERRY AND FRESH MINT
small babas flavoured with old agricultural rum coulis and strawberry foamy, creamy of fresh mint


This menu is served at lunch only from Tuesday to Friday, except bank holidays.