Menu available from Wednesday to Saturday for lunch, excluding public holidays Amuse-bouche **** Puff pastry pie of pheasant and wild duck, foie gras Fresh walnut and endive salad OR Velouté of roasted Annot chestnuts and squash Slow-cooked chestnuts with farmhouse bacon, porcini mushroom crumble **** Dieppe scallops cooked in a fruity broth Panisse, seasonal vegetables OR Lamb shoulder slow-cooked with tagine...
MENU AVAILABLE FOR DINNER Ajo Blanco with fresh almonds Flame-roasted seasonal peach, dried watermelon Mediterranean red mullet just seared Orange and tomato compote with red mullet liver vinaigrette, Tomato water and celery sorbet Velouté of Pheasant hen & Chestnuts, warm foie gras Cream infused with Melanosporum Black Truffle Haddock Fillet, Orange Jus Broccoli Purée Mediterranean Sea Bass Fillet...
MENU AVAILABLE FOR LUNCH & DINNER STARTERS Dieppe scallop terrine, wild herbs Menton citrus vinaigrette, Olive oil Or / And Velouté of Pheasant hen & Chestnuts, warm foie gras Cream infused with Melanosporum Black Truffle MAIN COURSES Mediterranean sea bass in a Niçoise-style eggplant crust, Quatre-quarts jus Or / And Wild mallard from a private hunting estate, Apple, autumn...
Passionate about cooking and trained at the hospitality college in Nice, Alain Llorca's enthusiasm and discipline quickly propelled him to become chef of the restaurant Les Peintres in Cagnes-sur-Mer (1 star in the Michelin Guide) where he immediately obtained his first star. Instant recognition for a young chef. He...
Starters Zucchini poupeton, With black truffle Melanosporum, mushroom butter 85€ Foie gras medallions from Maison Mitteault Strawberry chutney 75€ Mediterranean Red Mullet Orange compote with red mullet liver vinaigrette, tomato water and celery sorbet 75€ Main Courses Mediterranean sea bass in eggplant crust Niçoise style / four-part juice 95€ Beef filet poached in seawater Red wine jus, mashed potatoes 180€ Roast pigeon...
