Lunch Menu “A l”ombre du Mûrier”

Only for Lunch on Thursday and Friday besides the public holidays days
Starter, Main Course and Dessert : 39€

Our Lunch Menu is crafted based on the day’s market offerings. We adjust our dishes accordingly.

To gently awaken your taste buds,
^{Perfumed Hot Broth}

STARTERS

Mild Smoked Herring,
^{Pickles assortment and Bacon cream}
or

Beef Tartare, smoked Arenkha pearl, and candied egg yolk

MAIN COURSES

Catch of the day and potato gratin with Parmesan
or

Confit Veal Kidneys, and Spring vegetables stew

DESSERTS

Soft Chocolate 70% “Fleur de Cao” and Dulce de Leche

^{(15 minutes cooking)}
or

My vision of the Floating Island with Rhubarb

Discovery Menu of Agapè

65€
Only available for the entire party

To gently awaken your taste buds,
^{our Signature Broth with flavors from here and elsewhere}

Amuse-bouche as a prelude

STARTERS

Vol au Vent of Poultry “Terre de Toine”, Crayfish with yellow wine

Or
Seabass quenelle and Thermidor sauce with French Morels

MAIN COURSES

Catch of the day of the moment, Inspiration like a Paella and French Peas with black Mashed Garlic
^{To enhance the flavors, we suggest our French Baeri Caviar 10g for 25€}

Or
Young Lamb, Duo of Provence Asparagus
^{Mloukhiya sauce (Orientales spices) and Tatin tart of Early Carrots with Hazelnuts}

–
Cheese Plate from Laëtitia Gaborit – M.O.F 2007 – supplement 14€

PRE-DESSERT

Sweet broth

DESSERTS

Strawberries Cheesecake from Carros by the Ferraro Family

Or
Lemon Meringue Pie, Rhubarb Ice Cream
^{and Young Basil Shoots}

Agapè Signature Menu

95€
Only available for the entire party

To gently awaken your taste buds,
^{our Signature Broth with flavors from here and elsewhere}

Amuse-bouche as a prelude

STARTER

Foie Gras Terrine with Rhubarb and Carros Strawberries
^{Served with a Homemade Verbena Brioche}

FIRST COURSE

Catch of the day, French-style peas,
^{Shellfish and white butter, Smoked Bacon and Tarragon}

SECOND COURSE

Veal sweetbread, hay-smoked,
^{Provence asparagus, French Morels mushrooms and Parmesan potato compression}

Cheese Plate from Laëtitia Gaborit – M.O.F 2007 – supplement 14€

PRE-DESSERT

Sweet broth

DESSERTS

Kiwi and Lavender Mille-Feuille Lucifer style