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

To whet your appetit

the Chef Jacques Chibois presents:

bastide saint antoine grasse
Starters À partir de 60 €

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

 

Main courseA partir de 65 €

Roasted fillet of seabass, artichoke softness, fava beans and spring onion stew,

caramelised young radish and onions, vegetable extraction juice 70

Pan fried Blue Lobster, prepared with smoked butter and

steamed asparagus with tarragon, carcass juice 90

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

Roasted sea Scallops, local Zucchini from Nice flavoured with Aillet,

sauce Meunière style 75

Pan fried beef tenderloin, nutbutter and spinach softness,

roasted sucrine and soft potatoes flavoured with curcuma 80

Roasted back of veal, served with braised asparagus,

a light sauce and slices of truffle 75

Roasted chicken breast with truffle sauce

accompanied by stewed vegetables 65

DessertsFrom 26€

Platter of our large selection of French cheeses 30

Pavlova, served with smooth apple, passion fruit cream and sweet moka 28

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

Pineapple with Breton biscuit flavoured with coconut, coriander sorbet 26

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.

Lunch menu66€ / person

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

Senteur Menu in 6 courses185 €

Bream tartare marinated with citruses, cauliflower royals and hazelnuts flavours

****

Potatoes gnocchi, fresh young salad shoots with truffle

****

Black and white Sea Scallops, cooked in two ways

one panfried and the other coated in truffle crumbs, light gravy, browned butter

****

Roasted back of veal, served with braised asparagus,

a light sauce and slices of truffle

***

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

Decouverte- Quintessence Menu205€

White asparagus and morels flavoured with Barbeito,

crispy sweetbreads and crow garlic foam

****

Foie gras poached in its stock with turnip and coriander

****

Black truffle wrapped in chicken breast mixed with truffle

served with softened artichoke with almond oil

****

Pan fried langoustines, asparagus steamed with tarragon carcass juice

****

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

****

Pan fried beef tenderloin, nutbutter and spinach softness,

roasted sucrine and soft potatoes flavoured with curcuma

****

Platter of our large selection of French cheeses

****

The tartlet of pistachio and red currant

****

Pavlova, served with smooth apple,

passion fruit cream and sweet moka

****

Petit Fours

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