Homemade toasted brioche, salad dressed with a creamy egg yolk emulsion infused with rosemary oil, Mediterranean white tuna

Purple corn cushion with Corsican everlasting flower and smoked paprika

Garden spinach tartlet, ewe’s milk yogurt, white miso, pumpkin seeds

Velvety pumpkin soup, brown butter with coffee and combawa zest

Cévennes trout, cured in yuzu juice, fig leaf oil, and herbs from the garden