Amuse-bouche
IGP Pays d’Oc · Chardonnay · Mas Astelia
Red and yellow pepper tarte tatin, pine nuts and basil
First pairing
AOC Corbières · Jérémie · Jean-Claude Mas
La Picholine olive oil
Hay- and citrus-cooked sea bass, sorrel leaf over celeriac purée, beurre blanc with trout roe and coriander stem oil
Second pairing
IGP Terre du Midi · Le Grand Vin · Astelia
Le Bouteillan olive oil
Tataki-style bluefin tuna, nori powder, roasted coffee and Jerusalem artichoke mash, and rich tuna jus with Nicole vine
Third pairing
AOC Languedoc · Clos des Mûres · Château Paul Mas
L’Aglandau olive oil
Rabbit loin with plums and foie gras, pulled rabbit cromesquis, maple vinegar-braised beet and plum sauce finished with foie gras fat
Fourth pairing
Rosé brut · Le Berceau · Paul Mas
L’Olivière olive oil
Raspberry, rose and white chocolate Saint-Honoré