Hot or cold appetizers : Spring pea soup, red mullet. Scallop Carpaccio, grapefruit and ginger, spring onions and combava peel. Tomato, burrata, basil and balsamic, and AOC olive oil from Nice. Scallop, chives and red onion, olive oil, hot lemon. King prawn spring roll, mint and mango, Thai barbecue sauce. Cold spoons : Salmon tartar […]
Starters : Lobster spring rolls, mint, mango and caviar pearl. Braised pork pluma spring rolls, ginger and coriander vegetables with Thai barbecue sauce. Sashimi mix with 10 year old soy sauce. Main courses : Chicken pad Thai with orange breading (authentic recipe). Fish and vegetable wok with lime peel and sweet and sour sauce. Thai […]
Starters : Tahitian style tuna tartar. Tomato gazpacho and pata negra bellota bruschetta. Main courses : Unilateral cooked white sea bream, grilled summer vegetables with virgin olive oil from Nice (AOC), Tomatoes with roasted coriander seeds. Beef tenderloin cooked at a low temperature, Belle de Fontenay potato, Artichokes “à la barigoule” with crisps, Port gravy. […]
Starters : Pumpkin soup, Hazelnut and bacon, parsley crisps. Half-cooked goose foie gras, with red onions and raspberry vinegar jam. Main courses : Filet of local fish (Fera) with meuniere sauce, winter vegetables and Jerusalem artichokes crisps. Hare à la Royale. Desserts : Crepes Suzette cooked with Grand Marnier. Bourbon vanilla crème brûlée.
Starters : Seafood antipasti. Selection of deli meat and Italian cheeses. Mozzarella and Bresaola pizza, roquette salad and parmesan cheese. Fresh tomatoes, spring onions and mozzarella bruschetta. Main courses : Spaghetti à la Vongoles. Penne à l’arabiata. Mixed fried fish. Beef tagliatta in balsamic reduction. Ossobuco à la milanaise. Desserts : Chocolate panacotta. Speculos and […]
Starters : Scallop carpaccio, mandarin, apple and coriander jelly. Fresh mandarin peel. Roasted king prawns with curry oil, with a pine nut and spring onion crust, cauliflower mousse à la Du Barry. Main courses : Seabass in a salt crust and white butter, glazed vegetables. Truffled Poultry supreme, crusty polenta, asparagus, parmesan and truffle, poultry […]
