Âma Terra unveils its spring menu
Âma Terra unveils its new spring menu, an invitation to rediscover the richness of seasonal produce through gastronomic, plant-based and committed cuisine.
Inspired by nature and the terroir, our chef composes refined plates around spring vegetables, fresh herbs and local ingredients, worked with subtlety.
A culinary experience to savour right now.
SPRING MENU
Starter
White asparagus mimosa,
old-fashioned mustard vinaigrette,
Vahé bottarga.
Zucchini flower mille-feuille, French bean stew.
Rock fish soup, unilaterally cooked red mullet filet,
seasonal vegetables by Bruno Cayron, rouille toast with Corsican tomme.
Chicken egg and sea urchin,
with nori, tongues in fine mousse,
and ginger-infused broth.
Dishes
Maison Giol mussels in a spicy Milanese sauce,
Carnaroli risotto, sage butter and preserved lemon.
Steamed Mediterranean capon,
crispy polenta with olives,
cime di rapa in two declensions, vegetable vierge.
Suckling lamb from La Roque d'Anthéron in three courses:
roasted leg, morel stuffed with shoulder confit, grilled chop with rosemary,
mashed potatoes,
Aomori black garlic pulp, thyme jus.
Salt-crusted veal chop, wild garlic butter,
pressed potatoes in duck fat,
pan-fried green asparagus from Pertuis.
Desserts
Citrus cloud with kalamansi lemon sorbet.
Baba with exotic fruits,
flanked by coconut chantilly,
soaked in old amber rum.
Villa Saint-Ange signature soufflé.
Creamy chocolate tart,
with praline cashews and a flowing caramel heart,
crunchy cookie and gianduja ice cream.
Âma Terra Menu
Starter, main course & dessert: €95 per person.
Âma Terra Lunches
Starter & Main Course or Main Course & Dessert: €75 per person.
Monday to Friday lunchtime, excluding public holidays.
Our Food & Wine pairings
Symphonie” pairing: €65 per person.
A different glass of wine to accompany the starter, main course and dessert, in harmony with you.