Bouillabaisse terrine, catch of the day from Daniel, local fisherman Aioli and olive fougasse from Saint-Paul-de-Vence Baby vegetables from the Riviera and Liguria Stuffed with their own pulp Line-caught monkfish confit in olive oil Peas, baby carrots, country bacon Rossini Lamb medallion in delicate puff pastry Light juice Cheeses The Cheese plate Matured by our Maître Fromager Monsieur Antony...
Thursday, December 25th 2025 To start, festive canapés Foie gras galet * Baby Gillardeau oyster * soft boiled egg Dieppe’scallops terrine marinated with yuzu Lemon caviar, sea urchin tongue vinaigrette Mediterranean sea bass with melanosporum black truffle biscuit Bresse poultry vol-au-vent Tasty langoustine broth Mont-Blanc style Christmas tree Candied chestnuts, citrus sorbet This menu is available on...
Dinner – Friday, October 24, 2025 Maison Alain Llorca and Champagnes Harlin invite you on a culinary and oenological journey… Scallop Terrine With Menton citrus and shellfish Pumpkin Ravioli with Roasted Chestnuts Grated Alba white truffle Lightly Seared Langoustine Apple purée with coriander and fresh green pepper parsley, ginger freshness Pan-Seared Mallard Duck Delicate foie gras and porcini...
Niçoise-Style Foie Gras Medallion Seasonal Fruit Chutney Bilbao Cod Berlingots with Iberian Ham Slices Parsley Broth and Extra Virgin Olive Oil Saint-Jacques Scallop Vol-au-Vent Melanosporum Truffle Juice Cedrat Sorbet infused with Gin from Grasse Genièvre Shavings Provençal Lamb Saddle Baby Potatoes with Seaweed and Shellfish Tartare Cheeses The Cheese plate Matured by our Maître Fromager Monsieur Antony (Alsace) 30 € TTC supplement Dessert Exotic...
Gamberoni Ceviche from the Gulf of Genova Tomato water and celery sorbet Vignelaure Green Asparagus with Hibiscus Orange reduction with freshly picked blossoms Warm foie gras from Maison Mitteault Local coastal Fish from Cros de Cagnes, Bouillabaisse-style Milk-fed Lamb in a Delicate Tartlet Dry morels and others... prepared in a blanquette style Caramel Praline Egg Lightly salted hazelnuts,...
Wednesday, December 24th 2025, accompanied by a pianist To start, festive canapés Foie gras galet * Baby Gillardeau oyster * soft boiled egg Dieppe’scallops terrine marinated with yuzu Lemon caviar, sea urchin tongue vinaigrette Mediterranean sea bass with melanosporum black truffle biscuit Bresse poultry vol-au-vent Tasty langoustine broth Mont-Blanc style Christmas tree Candied chestnuts, citrus sorbet This...
Wednesday, December 31st 2025, accompanied by a pianist To start, festive canapés Foie gras galet * Baby Gillardeau oyster * soft boiled egg Scallop gravlax, quick-cooked blinis with herbs Double cream and french caviar Fried egg with iberian bone juice Grated melanosporum black truffle Loctudy langoustine lightly seared Apple purée with green peper, ginger cappuccino Venison Wellington fillet...
Thursday, January 1st 2026 To start, festive canapés Foie gras galet * Baby Gillardeau oyster * soft boiled egg Butternut tatin, stove foie gras Mango chutney Scallop ravioli with sea urchin tongues Seaweed tartare broth Bresse poultry blood sausage with truffle Endive and apple millefeuille, short juice Milk gianduja layered cake, dark chocolate sheets Chestnuts tuile and clementine sorbet This...
STARTERS Mediterranean octopus slightly warmed in its butter Red cabbage confit / purple vinaigrette and condiments Or Tartlet of confit pig’s trotter confit in dried porcini mushrooms Black garlic with condensed milk and persimmon MAIN COURSES Mediterranean ombrine in an eggplant crust Seasonal vegetables Or Lightly seared partridge Crispy leg / artichokes and reduced juice CHEESES Cheese selection Matured by...
5 COURSES Mitteault Foie Gras Galet, Smoked Eel Puffed Potato Teriyaki Sauce Grilled Dieppe Scallops, Squash and Butternut Ravioli Roasted Chestnut Lightly Seared Loctudy Scampi, Apple Purée Fresh Green Peppercorns, Ginger Mousse Roasted Mallard Duck with Wild Herbs, Thin Porcini Mushroom Tartlet with Foie Gras, Fresh Apple Cabbage, Pepper Sauce Cheese platter Cheeses matured by Master Cheesemaker...
