First faling...

• Rainbow trout gravelax

  46€

  Cold dill emulsion, caviar lemon and pink pepper, finger brioche.

• Spirit of log, foie gras and amaretto

  38€

  Marbled of cacao, raspberry, almond and balsamic

• Root vegetables and autumn truffes

  44€

  Pear and candied citron condiment, slivers of walnuts, lemongrass.

• Three ways oysters and Osetra caviar

  50€

  Gourmet poached and celery, fresh tartare and lemon, donut and coriander.

Land of tradition...

• Heart of veal chop matured from Palasca

  56€

  Gnocchi with chestnuts, and sweet garlic pulp.

• Roast pigeon on the chest.

  54€

  Burnt scorzonera, porcini mushrooms and sisco onions, vegetable jus with corsiocan wisky.

• Venison fillet with light shades coffee

  58€

  Textured squash, civet jus, small fillet tartare with a mushroom

Marine Notes ...

• Roasted monkfish with lemon balm butter

  62€

  Chanterelle mushrooms in meat juice, forest tartlet, Corsican tomme cheese, "Nuciola di Cervione".

• Sea bass and selfish

  58€

  Dining sauce, Aregno orange and dill viennese, buck wheat tuile and horse radish smoked milk

• Arctic char poached in burnt hay oil

  62€

  Shellfish sabayon, remy tuberous parsley, iodized flavors of glasswort

Pastoral Variation ...

• Balagne farm housse cheeses and its reviseted cheese

  26€

  Apple tatin, shollots and vanilla, young shoots ans walnuts

Last print...

• Mint and chocolate

  26€

  Infused namelaka, pepper ganache, steamed cacao biscuit.

• Around the fig

  26€

  Rosemary cheesecake olive jam and tanguy vinaigrette

• Exotic soufflé, roasted fruit

  26€

  Mango and passions fruits sorbet.

• Textured coffee,

  26€

  Bitter lemon, hazelnut praline, cardamom granita.