Restaurant Alexandre - Garons, 2 Rue Xavier Tronc

Quintessence 5 Emotions Tasting Menu — Pink radish tasting, Rabbit pâté in vegetal crust, Mediterranean red mullet cooked under a salamander grill, Pan-fried Camargue angus, Textures of local peaches

Quintessence 8 Emotions Tasting Menu — Pink radish tasting, Mediterranean prawns' tartare, Mediterranean blue crab and squids, Local coasts John Dory fillet, Blown zucchini flower, Roasted piece of « Allaiton » leg of lamb, Homegrown rhubarb, The Kayser’s sweet treat library

Quintessence 10 Emotions Tasting Menu — Pink radish tasting, Mediterranean prawns' tartare, Tomatoes from our garden, Mediterranean blue crab and squids, Local coasts John Dory fillet, Blown zucchini flower, Roasted piece of « Allaiton » leg of lamb, Cheese composition or Farmhouse cheeses, Homegrown rhubarb, The Kayser’s sweet treat library

Stuffed Zucchini Flower — Young zucchini tangy juice

Seasonal vegetable arabesque, Chilled lovage Consommé

Prawn Tartare — Seasoned with chives from our garden and almond oil, « Tsar Impérial Ossetra » caviar, Smoked cream

Artichoke and Smoked Bull Salad — Like a salad and smoked Camargue bull, Aromatic crisp, Artichoke heart freshness

Bull Tartare — Camargue bull tartare, Samphire and spirulina sorbet

Brandade de Nîmes

Grilled Red Mullet — Ravioli with picholine tapenade, Roasted fishbone jus

John Dory Fillet — Eggplant lebanese inspiration, Grilled pine nuts praliné

Pan-fried Angus Beef — Composition of apiaceae seasoned with anchovies, Like a dauphine with capers and tarragon, "Terre de Camargue" sauce

Served with a cauliflower variation and browned butter, Creamy jus infused with citrus and spices

Roasted Pigeon Breast — Coco beans from Mollans perfumed with oregano, Well-seasoned smoked paprika jus

Roasted Leg of Lamb — Crisps of giblets seasoned with kumquat, Hummus inspired carrots, Lamb Jus Infused with Wild Thyme, Wild Garlic Oil

Goat Cheese Composition — Almonds praliné, Honey, thyme and lemon jelly pearls

Farmhouse Cheeses

Kayser's Sweet Treat Library

Sambirano Chocolate Dessert — Olive oil ice cream from Christophe Paradis, Aigues Mortes' "fleur de sel" crumble

Corsican pomelos in lemongrass jelly, Cream of confit kumquats, Cilantro sorbet