Dernieres creations

 

Red snapper Ceviche Style, Sesame Oil and Thai Basil

Seabass tartar with crunchy vegetables and mustard ice cream

Niçoise Salad

      Rack of lamb in pistachio crust, crunchy avocado mousse

duck liver crème brûlée and tangerine foam

            

 From my Region
Selection of local fish “Bouillabaisse” style

The sun on your plate

Seabass fillet unilateral, Tapenade laquered Provencal Vegetables Tian

Fish Sauce with Coconut Milk

 

Scallops on Bamboo Skewer with Truffle

Tomatoe Rougail and Hazlenut Oil Dressing

 Lamb filet stuffed, green cabbage and bacon mashed
sesame tuile, water chestnut, saiko miso sauce

"Dessert De Ma Fille"Meringue, Dulce de Léché, Framboise, Caramel sur une idée d'Îles Flottantes