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

Octopus tempura, creamy celery with hazelnut oil and parsleyed chanterelles

Parsley focaccia, trout gravlax with verbena, shrimps and purple artichoke heart

Tatin tart of onions with black pudding and mesclun salad

Creamy soup from Nice sqash with pear

Beef tataki, marrow bone, mushroom cognac sauce, sweet potato fries

Piglet loin candied, « Marchand de vin » shalott’s, « grenailles » potatoes and soybeans

Duck breast with figs and persimmon, cherry abbey beer sauce, ruby puree potatoes

Fisherman’s stew with crust : Seefoof stew with thai spices and crunchy vegetables

Back of cod in a pistachio crust, artichoke puree, smalls vegetables and mushrooms

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 : trilogy, popcorn mousse and pear heart, pear in spiced wine, williamine pear sorbet

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

12 minutes for cooking

Our Citrus-style Tiramisu with candied chestnuts, hazelnut chocolate, chetsnut cream and amaretto

Cheese platter