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La Bastide St-Antoine - Tel.+33 (0)4 93 70 94 94

um ihren Appetit anzuregen, stellt ihnen

Der Küchenchef Jacques Chibois seine Auswahl vor :

bastide saint antoine grasse
Lunch menu66€ / person

This menu is seved from Monday to saturday included.

Lunch at the Domaine

In 3 courses

 

Sea bream “tartare” on a bed of cauliflower,

citrus, hazelnut foam

Spelt risotto with prawns and squid,

shellfish foam and safron

The foie gras as a “bavarois”, hazelnut biscuit,

passion fruit in jelly, raw vegetables pickles

Roasted sea scallops on a pumpkin coulis with truffles,

endive marmelade

.

The pan fried sea bass, brocoletti,

celeriac and vegetable juice

Lean fish stuffed with feijoa and trout eggs,

salsify and truffles

The beef “entrecote”, polenta and vegetables perfumed with

balsamic and truffles

Chicken breast, vegetable as a “pot-au-feu” and black truffle,

sauce with foie gras

.

Pavlova apple, Ethiopian Moka coffee cream,

passion fruit

The mango soufflé and lime

Roasted pear, Tangerine,cocoa,

praline cream

The “Tarte Tatin” with quince

and salted candy butter

Starters À partir de 65 €

Roasted Langoustines and caviar,

grapefruit and bitter orange,olive oil emulsion with basil 85

Cold foie gras, hazelnut biscuit,

passion fruit in jelly,lemony vegetables, duck juice 65

Les “petits farcis”, celeriac, cabbage and turnips filled up with

Caviar, vegetable juice perfumed with citrus 75

The homemade pasta filled with vegetables,

parmesam cream, veal juice and black truffle 75

The Truffle as a black diamond,

artichokes selection and almond milk emulsion 85

Main courseA partir de 75 €

The Sea bass, roasted chestnut, crispy butternut with shizo,

Sour pumpkin juice 85

Sea scallops in two ways, raw with truffle condiment,

roasted with Jerusalem artichokes and caramelized butter emulsion 85

Poached John Dory fish in a aromatized butter,

Celeriac and broccolis, vegetal juice, black truffles 80

The roasted Deer venison with genievre, Swiss chard tagliatelles,

pear and mustard leaves condiment 75

Pan fried veal sweat bread, caramelized salsify,

Citrus marmelade and Timut pepper 90

Poultry breast filled with truffle butter,

mix of vegetables covered with black truffle 85

DessertsFrom 26€

Platter of our large selection of French cheeses 30

Delicious green apple with buckwheat honey,

white chocolate sphere and cider mousse 28

Parfait frozen lemon on a liquorice biscuit,

apple and lemon caviar 28

The quince « Tarte Tatin » and salted candy butter 28

Roasted pear, Tangerine, cocoa, praline cream 28

SUNDAY MENU - 4 courses wines included155€/ person

Sunday Menu, 4 courses wines included.

Our Chef propose you a menu with seasonal and fresh products from the market.

Senteur Menu in 6 courses185 €

Sea scallops in two ways, raw with truffle condiment,

roasted with Jerusalem artichokes and caramelized butter emulsion

The Sea bass, roasted chestnut, crispy butternut with shizo,

sour pumpkin juice

Poached John Dory fish in a aromatized butter,

celeriac and brocolis, vegetal juice,black truffle

The roasted Deer venison with genievre,

jerusalem artichokes,watercress and horseradish

Platter of our large selection of French cheeses

Delicious green apple with buckwheat honey,

white chocolate sphere and cider mousse

Petit-four

Decouverte- Quintessence Menu205€

Roasted Langoustines, grapefruit and bitter orange,

olive oil emulsion with basil

Les “petits farcis”, celeriac, cabbage and turnips filled up with

Caviar, vegetable juice perfumed with citrus

Sea scallops in two ways, raw with truffle condiment,

roasted with Jerusalem artichokes and caramelized butter emulsion

Poached “Chalosse” duck foie gras in a broth of beetroot,

leeks and radish timbale with truffle

The Truffle as a black diamond, artichokes selection and

almond milk emulsion

Roasted back of veal,

mix of vegetables covered with black truffle

Platter of our large selection of French cheeses

Parfait frozen lemon on a licorice biscuit, apple and lemon caviar

 

Pavlova apple, Ethiopian Moka coffee cream,

passion fruit

Petit-four

« Parfums d’Automne »105 €

Jacques Chibois et Laurent Barberot suggest you a saesonnal menu in four courses

105 € all taxes included, per person, excl. drinks

Served at dinner – from Monday to Saturday included

From 22nd september to 22nd december 2018

Except closing period and special event

The homemade pasta filled with vegetables, parmesan cream,

veal juice and autumn truffle

.

The turbot, roasted chestnut, crispy butternut with shizo,

sour pumpkin juice

.

The Veal, boiled and roasted pack choï cabbage,

potatoes marbles, thyme infusion

.

Aray around the fig from our garden,

pistachio cream, fig leaf coulis

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Tel. bastide saint antoine grasse+33 (0)4 93 70 94 94 La Bastide St-Antoine Anschrift bastide saint antoine grasse 48 Avenue Henri Dunant - 06130 Grasse
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