Vendredi 26 Avril 2024 Apéritif Champagne Taittinger brut Cannellonis à la ricotta et asperges de Mallemort Béarnaise légère Champagne Taittinger 2016 Langoustine juste saisie Curry à la rose et les pinces en raviolis vapeur Champagne Taittinger Rosé Sole épaisse cuisinée et blanquette de coquillages Champagne Iroy Côte de veau française aux morilles et légumes printaniers Champagne Taittinger Prélude Blanc manger exotique...
Marinated scallops Sea urchin tongues / caviar pearls Rose shaped open ravioli Prickly artichokes / large langoustines Haddock Poached in a star anise butter / an olive oil linked broccoli purée / clementine sauce Cedrat Sorbet Floral gin from Grasse / with a hint of juniper Hay braised whole black truffle In a pastry / « jus court...
4 or 5 courses menu Melanosporum Black Truffle Starters Leeks from Gattieres steamed with black truffle White porto sauce / mountain potato mousse Burrata raviolis Slices of black truffle / pan-fried artichokes Main Courses Scallop biscuit with truffle Steamed chicory with chicken stock Hay braised whole black truffle In a pastry / jus court Cheeses The Cheese plate Matured by...
STARTERS Pan fried hen’egg Iberian pork jus / slices of Iberian ham / local artichokes Or Cannelloni with green asparagus from Mallemort Bearnaise sauce MAIN COURSES Smoked haddock cooked with aniseed milk Broccoli purée with olive oil / orange jus Or Saddle of lamb from Provence Sauteed artichoke and Villelaure asparagus CHEESES The cheese plate Matured by our Maître...
5 OR 9 COURSES Main courses Mediterranean red mullet Orange and tomato "compotée" with star anise / red mullet liver dressing * The glaced foie gras like a 'galet' Carros strawberry chutney and rhubarb * Italian risotto with lemon zest Squid tagliatelles and gamberonis Smoked haddock cooked with aniseed milk Broccoli purée with olive oil / Orange jus *...
STARTERS Pan fried hen’s egg Iberian pork jus / slices of Iberian ham / local artichokes Or Cannelloni with green asparagus from Mallemort Bearnaise sauce MAIN COURSES Smoked haddock cooked with aniseed milk Broccoli purée with olive oil / orange jus Or / And Roasted sisteron lamb saddle Spring socca / jus court CHEESES The cheese plate Matured by...
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 Orange and tomato "compotée" with anise / red mullet liver dressing 68€ Roasted asparagus Pan fried foie gras / orange blossom 55€ Stuffed zucchini flower Black truffle / mushroom butter 90€ Main Courses Mediterranean fish of the day (according to arrival) 90€ "Niçoise style" Mediterranean sea bass Eggplants crust / Garden vegetables / tartare Riviera 82€ Beef filet poached...
