Group Menu La Cabro d’Or – Chef Michel Hulin

Lunch Menu

(only available for Lunch from Monday to Saturday)

Starter

Main course

Dessert

Stuffed artichoke in a crisp,
iodized broth with herbs,
shellfish in tomato syrup

Cod back fillet in a “Vénéré” black rice crust,
spiced young carrots with citrus
and vanilla-flavoured olive oil

Assortment of local cheeses

Like a cheesecake with passion fruit,
pineapple and candied coriander,
thin shortbread with cinnamon

Hot and cold shrimps in Ceviche,
crispy vegetables with lemon confit,
iodized velvet soup and fresh coriander

Caramelized veal in a casserole,
artichoke stuffed with Iberian ham and truffle,
chickpea pancake from Mas de Daudet

Assortment of local cheeses

Crispy vanilla orange confit shortbread,
saffron pistil foam,
cocoa sorbet and Grand Marnier

Half-cooked Dublin Bay Prawns in their shells,
vanilla olive oil, green mango and beetroot,
saffron vinaigrette

Slowly cooked sea bass back fillet,
fennel with lemon confit and sundried tomatoes,
crumble with aged parmesan cheese

Confit and spit roasted lamb,
potato leaves with black garlic,
anchoïade bread ‘soufflé’

Assortment of local cheeses

Grapefruit Zéphyr with Gin,
foam with meringue slivers and coriander

Valrhona Grand Cru chocolate refreshed with sudachi, Gianduja shortbread,
vanilla-flavoured olive oil ice cream

(only available for Lunch from Monday to Saturday)

1 glass of wine
mineral water
1 hot drink

* These menus are subject to change depending on the availability of fresh seasonal produce
10% VAT and 15% pre-tax service charge included