Bon Vivant #3 – Vin nature, bonne bouffe & jazz au Tipi

BEHIND THE FURNACES in the Tipi canteen, à la carte plates by Numa Muller, a no-nonsense chef with impeccable taste, now at the helm of Simone Arles.
He cooks the South in season, and the result is :

- Garrigue mayo egg, crispy breadcrumbs, herb salad
herb salad
- gravlax, juniper fermented milk, fig leaf oil
oil, puffed rice
- Veal tartar, Camargue oysters, chipotle,
buckwheat

- Agnolotti goat's milk cheese (fromagerie des Al-
pilles), peas, mint, aged parmesan

- Rice pudding, Cléry...