Wednesday 25th December 2024 As a start Enjoy a selection of Christmas festive canapes from Chef Alain Llorca’s collection Foie gras from Maison Mitteault with smoked eels Glazed with a Teriyaki sauce and topped with grated Melanosporum black truffles A hand-dived St Jacques scallop, styled like a “vol-au-vent” A shellfish blanquette with garden-fresh herbs Coucous...
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...
Tuesday 24th December 2024 Dinner with musical accompaniment As a start Enjoy a selection of Christmas festive canapes from Chef Alain Llorca's collection Foie gras from Maison Mitteault with smoked eels Glazed with a Teriyaki sauce and topped with grated Melanosporum black truffles A hand-dived scallop in puff pastry, styled like a "vol-au-vent" A shellfish...
Tuesday 31st December 2024 Dinner with musical accompaniment As a start Enjoy a selection of festive canapes from Chef Alain Llorca’s collection Chilled langoustines River watercress "potagère" Mediterranean cuttlefish tagliatelle Crispy bacon and mountain hen egg / Topped with grated Melanosporum black truffles Wild trout from the Sian region cooked with star anise butter Clementine...
Wednesday 1st January 2025 As a start Enjoy a selection of festive canapes from Chef Alain Llorca’s collection Soft-boiled hen's egg "surprise" cooked Glazed foie gras drops with peppered duck jus Chestnut chutney from the Menton's region of candied lemons White pudding of Breton lobster with herbs Casserole of homemade fresh sauerkraut Niçoise-style Cannelloni of daube...
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 Foie gras from Maison Mitteault glazed with a gastrique Apple, pear, and grape chutney / Saffron-poached pear Mediterranean octopus in red cabbage confit-filled berlingots Enhanced with violet flowers from Tourrettes-sur-Loup Morning Fish from Our Fisherman Daniel Pan-seared deer from Alsace Sangria terrine with warm foie gras / silky sauce Cheese selection Matured by our Master...
THIS MENU IS PROPOSED ONLY FOR LUNCH STARTERS Mediterranean octopus slightly warmed in its butter Red cabbage confit / purple vinaigrette and condiments Or Warm Foie Gras from Maison Mitteault Mushrooms / Vegetable Broth / Green Curry MAIN COURSES Mediterranean ombrine in an eggplant crust Quatre-Quart Juice Or / And Pheasant Pie Frisée Lettuce / Seasonal Fruits CHEESES Cheese selection Matured by our...
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 Mediterranean red mullet, gently seared Red mullet liver vinaigrette compoted with tomato and orange with star anise 68€ Mediterranean octopus in red cabbage confit-filled berlingots Enhanced with violet flowers from Tourrettes-sur-Loup 70€ Foie gras from Maison Mitteault glazed with a gastrique Apple, pear, and grape chutney / Saffron-poached pear 70€ Main Courses Mediterranean fish of the day...
