À La Carte
À la carteA minimum of three dishes per person is requested.
Starters
crispy tomato shell, lavander, caraway seeds and smoked vanilla
green and yellow wax beans in a crispy fig leaf, kombucha cream, pine bud and passion marigold
floral pastas filled with local cow cheese, geranium and bergamot, maitake mushroom consommé
cured sea bream, creamy sake ice-cream infused with pink peppercorn and jabara citrus, Oscietra caviar
From the Sea
slightly-grilled prawns, sago pearls, ginger, fingerroot, galangal, prawn consommé
cooked meuniere, green Thai leaves, light broth of green tomato, woodruff and verbena
wild sea bass, Kaviari Oscietra, Champagne sauce. Jacques Pic's signature since 1971
From the Land
roasted rack and saddle of lamb, rooibos kororima, masterwort root, chickpeas socca with lamb sweetbreads
wagyu beef, Thai black garlic and smoked vanilla, folded leek, confit beef cheek, mustard grain pickles
veal rib, cinnamon leaves and juniper berries, elderflower tartlet, rhubard confit, slow-braised veal cheek
Cheese
vanilla, milk jam
Desserts
blackfruits, creamy dill ganache, basil and green peppercorn
vanilla and Thai ginger flower cloud-like cream, rose petals tuiles
poached with Calvados and cider cream cheese ice-cream, cinnamon leaves, crispy sobacha dome
honeycomb, hojicha-cubeb tea, bitter Corsican honey