Menu 2025 - Le Figuier de Saint-Esprit

Starters

• Foie gras frais de canard des Landes décliné autour du cacao – A luxurious duck foie gras paired with cacao notes, marinated pineapple in Saint Germain liqueur, anis seeds, and refreshing coriander citronnée, served with pineapple chutney, pickled ginger, and rustic cocoa bread toasts.
• Asperges vertes du Gard, œufs de saumon argentés – Tender green asparagus from Gard accompanied by silver salmon roe, Osciètre caviar, fresh crab meat, a cold bisque bavaroise of spider crab, grated poutargue, and white asparagus shavings, creating a layered seafood delight.

Mains

• Selle d’agneau des Alpilles – Succulent rack of lamb from the Alpilles served with truffle gnocchi (Tuber Mélanosporum), seasonal vegetables, and a fragrant thyme blossom jus for a harmonious finish.
• Cannelloni de supions et palourdes à l’encre de seiche – Delicate cannelloni stuffed with baby cuttlefish and clams, enriched by squid ink and shellfish jus, garnished with fresh basil leaves, embodying the essence of the sea.
• La pêche du jour cuite au teppan yaki – Fresh catch of the day expertly cooked teppan yaki style, accompanied by green and white asparagus, fregola Sarda, morel mushroom risotto, and a bicolor asparagus coulis for a refined seafood experience.
• Turbot rôti en croûte de pommes de terre et truffes Tuber Mélanosporum – Roasted turbot wrapped in a potato and black truffle crust, served with a truffle meat jus and a touch of sherry, delivering a luxurious and indulgent dish.
• Agneau de lait des Alpilles – Tender milk-fed lamb featuring mini rack and roasted leg, with stuffed zucchini flower, confit zucchini, sun-dried tomatoes, olives, rosemary panisse, sweet onion, pepper pearls, black garlic, and a wild garlic jus.
• Foie gras de canard des Landes rôti au sautoir – Pan-seared Landes duck foie gras accompanied by morel ravioli, cappuccino foam, fresh local peas, spring onions, and a delicate chicken broth, blending richness and finesse.

Desserts

• La traditionnelle galette des rois – A classic almond king cake with wild strawberries and a light vanilla cream from Tahiti, perfect for vegetarians seeking a refined sweet ending.
• Les fromages des provinces de France & d’ailleurs – An assortment of fresh and aged cheeses from France and beyond, providing a savory counterpoint to your meal.
• Fraises Guariguette – A refreshing dessert featuring basil cream, strawberry tartare, verbena pepper cream, Sichuan pepper sorbet, strawberry juice, and a caramelized puff pastry for a perfect balance of sweetness and spice.
• Le citron de Menton en 2 textures – A creative presentation of Menton lemon with confit mandarin, lemon coulis, kalamansi sorbet, and lemon thyme meringues, delighting citrus lovers.
• Le jardin chocolat & mangue – A luscious chocolate and mango garden featuring organic Sierra Leone chocolate cream infused with tonka bean, chocolate soil, white chocolate ganache, spiced marinated fresh mango, Tahitian vanilla espuma, dark chocolate ice cream, and mango sorbet.
• La symphonie au chocolat – A chocolate symphony with 80% Togo cocoa fondant filled with mandarin and kumquat, 45% milk sheep's milk cocoa biscuit with almond, tonka bean cream, and cacao mucilage sorbet for a rich, multi-textured finale.
• Glaces ou sorbets du moment – Select artisanal ice creams and sorbets from the Alps crafted by a master artisan glacier, offering vibrant fresh flavors perfect for any palate.

Drinks and Specials