Les Ombres

This present menu includes three-course menu : starter, main course, dessert - excluding drinks. Gourd agnolotti, spiced bolognese and wild purslane or Cauliflower puff pastry brioche, grilled leaf jus, ajo blanco // Seared octopus, hay smoked beetroot, amaranth and anchovy or Burgaud duck stuffed with lardo di Colonnata, crispy green cabbage and black trumpets // Confit citron from Bachès, buttermilk, fir tree pesto or Lightly tangy hazelnut mousse, zaatar cris

This present menu includes five course menu : two starters, fish dish or meat dish and two desserts - excluding drinks. Gourd agnolotti, spiced bolognese and wild purslane and Cauliflower puff pastry brioche, grilled leaf jus, ajo blanco // Seared octopus, hay smoked beetroot, amaranth and anchovy or Burgaud duck stuffed with lardo di Colonnata, crispy green cabbage and black trumpets // Confit citron from Bachès, buttermilk, fir tree pesto and Lightly tangy hazelnut mousse, zaatar cris

This present menu includes eight-course menu : three starters, three dishes and two desserts - excluding drinks. Pan-seared chanterelles, duck "foie gras" and yellow wine Gourd agnolotti, spiced bolognese and wild purslane Cauliflower puff pastry brioche, grilled leaf jus, ajo blanco // Seared octopus, hay smoked beetroot, amaranth and anchovy Imperial shrimps from Oléron island on the embers, buckwheat Burgaud duck stuffed with lardo di Colonnata, crispy green cabbage and black trumpets // Confit citron from Bachès, buttermilk, fir tree pesto Lightly tangy hazelnut mousse, zaatar cris