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

Jacques Chibois’ lobster mitonné with prawns and parmesan

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

peach jelly, raw vegetables pickles

Poached red tuna with onions and soy broth

.

Grouper served with “Provençale” zucchinis, caramelized onions and shellfish bisque

Sea bass, “Bouillabaisse” sauce and carrots flavored with cardamom

The Beef,girolles mushrooms, roasted cabbage, thyme juice

Duck, eggplant withmarjoram pesto and

vegetables as a ratatouille

.

Traditional Rum Baba with red fruits et vanilla cream

The mango soufflé, passion fruits and lime

Poached figs, pistachio cream,

almond biscuit and figs leaves juice

The “Tarte Tatin” with quince and salt butter

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.

The foie gras as a “bavarois”, hazelnut biscuit, quince in jelly, raw vegetables pickles

.

 The homemade pasta stuffed with vegetables, parmesan cream, veal juice and truffle

.

 The turbot, roasted chestnut, crispy butternut with shizo, sour pumpkin juice

.

 Roasted sea bass, served with artichokes, passion fruit flavor,

caramelized onions

.

 Smoked beef with olive tree, marinated eggplant with marjoram pesto and vegetables as a ratatouille

.

 Platter of our large selection of French cheeses

.

 The « Tarte Tatin » with quince and salt butter

.

 Petit-four

The foie gras as a “bavarois”, hazelnut biscuit, quince in jelly,

raw vegetables pickles

.

Sea bream “tartare” on a bed of cauliflower, citrus,

hazelnut foam and caviar

.

 Lobster cooked with smoked butter, greedy peas and almond, lemon carrots flavored with cardamom

.

The homemade pasta stuffed with vegetables, parmesan cream, veal juice and truffle

.

 Roasted sea bass, served with artichokes, passion fruit flavour,

caramelized onions

.

 Smoked beef with olive tree, marinated eggplant with marjoram pesto and vegetables as a ratatouille

.

  Platter of our large selection of French cheeses

.

 « Tarte Tatin » with quince and salt butter

.

 The Citrus Symphony, orange and lemon, Campari, Rose foam, creamy tangerine

.

 Petit-four

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