Starter
-
Fine tart with local vegetables / Season vegetable medley with white balsamic vinegar and Saint Jeannet olive oil32.0
-
Asparagus from Roques Hautes Served Meunière style, chopped egg with poutargue dried fish roe, blood orange reduction36.0
-
Bresse chicken and foie gras with lemon Pickled purple artichokes45.0
-
Pigeon Medium-cooked at low temperature with foie gras and truffles, garden pea aspic, sweet almond cream41.0
Main course
-
John Dory cooked on one side, flash-cooked purple artichokes, Mona Lisa potato gnocchi, coffee bean jus55.0
-
Dublin Bay prawn ravioli, goat's cheese and strawberries from Mouans-Sartoux, verbena emulsion63.0
-
Red mullet : Red mullet in breadcrumb crust, Lincoln dwarf garden peas with bacon, fish jus with red wine49.0
-
Seasoned roast veal chop, bell pepper tarte Tatin, black garlic purée, Saint Jeannet olive oil66.0
-
Provençal medley of Bourgogne «black-eyed» rabbit, in tribune to Michel59.0
-
Veal sweetbread, Cooked meuniere-style, chestnut purée, Bellota chorizo and chanterelle mushrooms57.0
-
Roast pigeon supreme, pigeon thighs in filo parcel, cracked wheat with chopped fresh herbs and dried fruit62.0
Menus des restaurants aux alentours
Dessert
-
Chocolate : Dark chocolate dome 72% single origin, light chocolate mousse, fleur de sel triangle18.0
-
Lavender cream and ice cream, mango crisp biscuit and sponge cake18.0
-
Apple and pecans Caramelised apple, pecan praline mousse, banana sorbet18.0
-
Grand Marnier soufflé and finely diced brioche, mille feuille like “tropézienne”18.0
