Le Figuier de Saint-Esprit

Yellowfin Tuna and Quinoa — Multicolor quinoa with citrus, mango, fennel, and avocado. red onion pickled, crispy sardine with squid ink

Steamed Shrimp and Tomato Tartare — Cucurbit tartare: green melon, watermelon, yellow, coeur de boeuf, and Green Zebra tomatoes, and zucchini from Nice, cucumber. Rabelais plum cherry tomato stuffed "chimichurri-style" in a tomato velouté, with a ruby Parmesan tuile, Burrata foam

Japanese eggplant marinated in soy and harissa, white coco bean, piperade with Lardo di Colonnata and crispy squid tentacle.

Duck Foie Gras with Cocoa — Lightly smoked with cocoa bean shells from Ecuador, cocoa pulp and grué insert, cocoa juice jelly, paprika and apple gel pineapple carpaccio marinated in elderflower liquor, anise seeds, lemon coriander, pineapple chutney and ginger pickles

Catch of the Day Teppanyaki — Fresh green peas and Girolle mushrooms, green peas coulis and foam

Roasted Turbot with Truffles — Veal meat juice with truffles and Xérès vinegar

Roasted Duck Breast and Liver — Flat peach, yellow peach and shallot chutney on puff pastry, lightly sautéed spinach, white and black sesame tuile, redcurrant sauce

Roasted Rack of Veal — Crushed "Annabelle" potatoes with wild garlic, spiced roasted carrots, caramelized sweet onion stuffed with sun-dried tomatoes and anchovies, veal jus with sherry

Lavender Crème Brûlée — by chef Christian Morisset, scented with lavender flowers from our Provence region

Cheese Board — fresh and refined from the provinces of France

Roasted Fig with Walnut Ice Cream — Soft white cheese jelly infused with fig leaf flavors, fig compote, financier, cream and praliné with Pécan nut, hibiscus gel with Timut pepper, walnut ice cream.

Roasted Apricot and Cheese Mousse — Breton shortbread with Kenari walnuts, rosemary cream, verbena ice cream

Chocolate and Mango Dessert — Organic chocolate cream from Thaïlande with Tonka bean, chocolate topsoil, fresh mango marinated in sweet spices, white chocolate ganache with Tahitian vanilla, dark chocolate ice cream and mango sorbet

Chocolate Symphony Fondant — 80% cocoa bean fondant from Thaïlande filled with caramel, cappuccino mousse, Ethiopian coffee gel, cocoa bean lace tuile, yogurt ice cream. Served with a shot of oat-milk-based Cognac cream with cinnamon cookie flavors

Ice Cream or Sorbet — Glaces des Alpes – Maître Artisan Glacier

Eight Course Tasting Menu

Six Course Tasting Menu

Soft-boiled Egg with Caviar — "Baerii Signature" caviar from Neuvic

Asparagus with Parmesan Chips — with their respective coulis, parmesan chips, and bread fingers

Roasted Abalone and Zucchini Blossom — Stuffed with sea bass, shrimp, and abalone rillettes, served with a seafood vinaigrette

Fregola Sarda with seasonal vegetables: peas, fennel, carrots, artichokes, and zucchini. Lobster juice with verbena foam

Pan-seared Duck Foie Gras — Rhubarb and Burlat cherries, cereal bar, sour cherry sauce

Farm Cheeses with Tapenade — Chèvre Frais et affiné, tapenade d'olives de Kalamata aux confits d'oignons doux, Toasts Melba à l'huile d'olive, gel pomme

Empress Rice with Strawberries — with Carpentras strawberries and petits fours

Apricot Compote with Almonds — In compote with roasted almonds, roasted with rosemary honey, and raw

honey ice cream, and pine nuts