This menu is seved from Monday to saturday included.

Lunch at the Domaine

Creamy soup of mushrooms with truffles, chesnut and foie gras

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Spelt risotto with prawns and squid, shellfish foam and saffron

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Sea scallops with ginger leek, saffron potatoes and “parmentier” juice

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Gravelax Beef, pistou and brocoli condiment

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John dory fish, fennel” beurre blanc”, vegetables tagliatelle, fresh herbs coulis
and dry caviar shavings

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Plaice fish, sour pumpkin condiment, roasted salsify, radish

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The rabbit filled with black olives, salsify and caper flavour

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The confit lamb shoulder, truffle flavour, carrot purée and citrus, Panisse

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(Selection of cheeses on request, supplement of €20.00)

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Bastide local lemon soufflé, roasted almonds, olive oil ice cream

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The tangerine and chocolat, passion fruit coulis and combawa

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Spiced roasted pineapple, coconut white cream, ginger perfumed chocolate cream,
lime meringue

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Candied caramelized apple, freshness of white cheese, green apple sorbet
and buckwheat biscuit

Roasted Langoustines and caviar, grapefruit and bitter orange, olive oil emulsion with basil   85

Black diamond and Salsify, almond milk emulsion perfumed with hazelnut and roasted chestnut         85

Sea scallops carpaccio, Nice pumpkin and mango topped of Oscietre Caviar   65

The homemade pasta filled with vegetables, parmesan cream, cray fish, shellfish juice   70                                                                  

Our Fishes

Steamed mediterranean seabass, fenel beurre blanc, vegetables tagliatelle, fresh herbs coulis and caviar shavings  80

The turbot, sour pumkin condiment, radish, Local black truffle    90

Dual of scallops, row and cooked, celery and lemon, seaweed condiment, vegetable juice    80                                                                                                                                                                                  

Our Meats

The tender beef, amandine’s potato candied with herbs, garnished with royal watercress and salad with spring onions  75

Poultry from Nice covered with truffled viennoise, roasted jerusalem artichokes, wild rice refreshed with young onions and shaved black truffle  85

The lamb parfumed with tandori spice and rosmary, carrot purée and citrus, Panisse   70

Chestnut and mandarin vacherin, lemon grass sweetness, chestnut biscuit    28

Spiced roasted pineapple, coconut white cream, ginger perfumed chocolate cream, lime meringue  28

Chocolate sweetness with hazelnut, Tonka feve brownie and caramel, praline ice cream            28

Our tiramisu without sugar, Ethiopian coffee sweetness        28

Bastide local lemon soufflé, roasted almonds, olive oil ice cream   28

Sunday Menu, 4 courses wines included.

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

Menu Senteurs

For Dinner

Our Chef’s suggestions:

                                                   Sea scallops carpaccio, Nice pumpkin and mango topped of Oscietre Caviar.                                              

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The homemade pasta filled with vegetables, parmesan cream, cray fish, shellfish juice, black truffle

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Black diamond and salsify, almond milk emulsion perfumed with hazelnut and roasted chestnut

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Roasted Roe filet, red wine sauce, pear and mustard leaf cabbage pack choï tagliatelle

or

Steamed mediterranean seabass, fenel beurre blanc, vegetables tagliatelle, pistou coulis and osciètre caviar

Platter of our large selection of French cheeses

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Choose your dessert “à la carte”


Petit-four

Let yourself be enchanted by the taste of the Chef's favorites dishes
with Mediterranean products in a nine-courses menu...

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

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

Served at lunch and dinner. Drom Monday to Saturday included.

Except closing period and special event

An array of truffles cabbages, roasted chestnuts and crispy red cabbage

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Dual of scallops, row and cooked, celery and lemon, seaweed condiment, vegetable juice

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Poultry from Nice covered with truffle viennoise, roasted jerusalem artichokes, wild rice refreshed with spring onion, shaved black truffle

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Chestnut and mandarin vacherin, lemon grass sweetness, chestnut biscuit

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Petits fours