the Chef Jacques Chibois presents:

Jacques Chibois et Laurent Barberot vous propose un menu de saison

proposé en quatre plats à 105.00 € ttc / personne hors boisson.

Menu servi du lundi au samedi inclus – Dîner uniquement

Du Samedi 23 Septembre au 22 Décembre 2017

Hors période de fermeture (12/11 au 01/12/2017) et soirée spécial

Le foie gras poêlé aux figues du domaine,

jus de canard aux épices et fraîcheur de jeunes oignons

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Le turbotin croustillant accompagné de châtaignes torréfiées,

butternut fondante et craquante, jus de courge citronné

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Le dos de veau doré au thym,

marmelade de champignons et ses cèpes confits à l’huile,

jeunes pousses de salade

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Le tourbillon de chocolat, poire et coulis de vin rouge aux épices

Jacques Chibois’ butterly of crayfish, with a coating of orange pulp, olive oil and basil 75

Foie gras poached in its stock with turnip and coriander 65

White asparagus and morels flavoured with Barbeito,

crispy sweetbreads and crow garlic foam 60

Potato gnocchi, fresh young salad shoots with truffle 70

Black truffle wrapped in chicken breast mixed with truffle,

served with softened artichoke with almond milk 75

John Dory fish, Laurel and lemon from Nice, the first Tomatoes

roasted, crispy vegetables, dry caper 75

Pan fried Blue Lobster, prepared with smoked butter,

lemony carrot purée and girolles mushrooms, shell juice 90

Roasted fillet of Turbot, mixed celeriac and a light vegetable gravy 88

Roasted Pigeon smoked with olive tree, Girolles mushrooms

and fresh almond 75

Roasted back of veal and old fashioned tomatoes stuffed with crispy sweetbreads and Provence flavours 75

Roasted local lamb, broad beans and peas perfume with rosemary

and soft potatoes 70

Platter of our large selection of French cheeses 30

Wild strawberry soup, hibiscus, japan pearls with bergamote from the garden served with a strawberry tartlet 28

Poached Rhubarb, Breton biscuit, strawberry sorbet,

lavander honey foam 26

A symphony of grapefruit, orange and lemon, Campari granita,

light rose flavoured sauce, mandarin creamy treat 26

The tartlet of pistachio and red currant 28

The all chocolate, praline moelleux and its nougatine spread,

cocoa nibs crisp, white chocolate sauce infused with ginger 28

Sunday Menu, 4 courses wines included.

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

This menu is seved from Monday to saturday included.

Lunch at the Domaine

In 3 courses

Roasted sea scallops, calamari tagliatelle, a sauce of cream of leek and potato and ref saffron

Jacques Chibois’ lobster risotto with king prawns and parmesan shavings

Light parmesan tarte with asparagus, served with tarragon juice infused

Bream tartare marinated with citruses, cauliflower royals and hazelnuts flavours

Potato truffle ravioli, with a light chicken stock sauce

*****

Mediterranean seabass with roasted salsify purée spring vegetable and it’s juice

Filet of John Dory, cooked in a shellfish sauce, purée of artichokes with a light orange sauce

Roasted Iberian pork, potatoes in two ways cooked with truffle and cardamom mash

Saddle of rabbit stuffed with black olives,

served with a purée of carrot and cardamom, rocket coulis

The lamb roasted with thyme, cabbage duo, swiss chard, fennel and confit artichoke

*****

The smooth pineapple, coconuts “Breton” shortbread coriander sorbet

Pavlova, served with smooth apple, passion fruit cream

and sweet moka

Dark chocolate tartlet, milk chocolate mousse and mango sorbet

Strawberry soufflé with strawberry sorbet

Mille feuille of sautéed apples with light caramel sauce

Bream tartare marinated with citruses, cauliflower royals and hazelnuts flavours

****

Potato gnocchi ,broad beans stew, smooth girolles mushrooms

and Vietnamese chive

****

John Dory fish, Laurel and lemon from Nice, the first Tomatoes roasted, crispy vegetables, roasted caper

****

Roasted back of veal and old fashioned tomatoes stuffed with crispy sweetbreads and Provence flavours

****

Platter of our large selection of French cheeses

****

A symphony of grapefruit, orange and lemon, Campari granita, light rose flavoured sauce, mandarin creamy treat

****

Petit fours

Tuna freshness, smoked jelly with caviar, vegetable dye

*****

          Foie gras panfried served with peaches roasted and cébettes,

nem of turnlip and shizo, duck juice and coriander

*****

Potato gnocchi ,broad beans stew, smooth girolles mushrooms

and Vietnamese chive

*****

 Red Mullet filet, young garlic, Local Zucchinis from Nice, meunière sauce

*****

Roasted filet of John Dory fish, Laurel and lemon,tomatoes,

crispy vegetables and roasted caper

***** 

Roasted Pigeon smoked with olive tree, girolles mushrooms, fresh almonds

*****

 Platter of our large selection of French cheeses

*****

The tartlet of pistachio and red currant

*****

Creamy and crispy peaches sweetness,

verbena soft jelly and ice cream

*****

Petit Fours