Menu

Snails in a crunchy crust with parsley and garlic butter, salad «mesclun» from Nice

Duck liver with ginger and lime, served with a fruit bun

Vitello tonnato on a crust focaccia

Burrata from Puglia, basil tomato jelly, heirloom tomatoes, basil vinaigrette

Velvety butternut squash soup, bacon Chantilly

Pork chop, cognac sauce, grenailles potatoes and mushrooms

Rumsteak heart, shallot confit with red wine, mashed potatoes

Roasted duck breast, chanterelle fricassée, velvety parsnip purée

Cod loin in pistachio crust, confit tomato compote, creamy lemon polenta

Snacked-grilled swordfish, mango glaze, tandoori sweet potato purée, and coconut cream

Gourmet coffee an assortment of four small dessert

Gourmet tea an assortment of four small dessert

Gourmet alcool an assortment of four small dessert

Chef Philippe’s delirium : Verbena panna cotta, iced soup of peachs, lime and ibiscus flower

Black chocolate lava cake (gluten free), sweet ginger ice cream

12 minutes for cooking

Our Citrus-style Tiramisu, hazelnut chocolate, chestnut cream and amaretto

Cheese platter