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tea-grapefruit, avocado and radish as a millefeuille
in a thin vegetables jelly, spanish ham chips, lightly fried chanterelles
virgin oil and seaweed dressing, green beans and glasswort
vegetable with bouillabaisse broth and rouille
poivrade artichokes, ratatouille juice
flavoured with thyme-lemon, eggplant in 3 préparations
zucchini and stuffed turnips
summer vegetables, tarragon sabayon (for 1 or 2 persons)
jelley of herbs from aubrac
apricot chutney and cumin
black olive jam
earl grey tea sauce
ginger ice-cream
tomatoes and gaspacho sorbet
virgin oil and seaweed dressing, green beans and glasswort
flavoured with thyme-lemon eggplant in 3 préparations
black olive jam