Menu La saison

STARTERS

Spring tomatoes
Pan Bagna / “Niçoise” style stuffed tomato / tomatoes fine tart
Or
Mediterranean red mullet cooked on its skin
Local artichokes cooked “à la minute” / red mullet liver dressing / civet sauce

MAIN COURSES

“Niçoise style” Mediterranean’s sea bass 
Eggplants crust / garden vegetables / “Riviera” tartare
Or
Pigeon from Versini farm
Roasted with olives from Nice / Swiss chard ravioli

CHEESES SELECTION *

Our Cheeses Selection by Maître Antony (Alsace)
and local goat
cheeses from Peymeinade by Monteiro

DESSERTS

Grapefruit and Timut pepper freshness
Citrus sablé / candied red fruits / crispy Gavotte
Or
Almonds and Hazelnuts “praliné” and “viennetta” style cream
Caramel / Crunchy dulcey chocolat

3 Courses : Starter, Main Courses, Dessert: 99.00€ TTC
4 Courses : Starter, Both Courses, Dessert: 130.00€ TTC
* Cheese supplement 22€
Surprise Degustation Menu by the Chef Alain Llorca (Menu for the whole table) : 195.00€ TTC
Please feel free to communicate your food restrictions
TAXES AND SERVICE INCLUDED