Au Gré Du Vent (Cardápio)

Ravioles with basil and chicken 180 days of "Ferme d'Arsa", broth of crayfish with rosemary "Abies Lagrimus", emulsion with picholine oil old fashion from "Mas d'Antonin"

Pork belly from the farm of PRADETS, aubergine caviar, scarmosa and Périgord black

Dark chocolate saffron hull with grapefruit flow heart

Fresh fig of 2nd harvest from « Plat St Jean », roasted and deglazed with savory syrup of "Saveurs de Balaguier", white eaten in swimming of red fruit coulis