the Chef Jacques Chibois presents:

This menu is seved from Monday to saturday included.

Lunch at the Domaine

In 3 courses

Mediterranean octopus, with aioli and vegetables,

warm fish soup

Jacques Chibois’ lobster mitoné with prawns and parmesan

Soft boiled egg with vegetable flavor,

girolle mushroom and almond mitonné, tomato sauce

Bream tartare marinated with citruses,

cauliflower royals and hazelnuts flavors

Vegetables with Chardonnay broth,

brocoletti crea

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Roasted fillet of red mullet, melting and crispy fennel,

basil and aniseed virgin olive oil sauce

Browned turbot, caramelized young onion, local zucchini,

lemon-flavored lobster sauce

Roasted back of veal and old fashioned tomatoes stuffed

with crispy sweetbreads and Provence flavours

Roasted duckling, fingerling potatoes with girolle,

young leaves spinach, duck sauce with coriander

Roasted local lamb, eggplant and ratatouille’s vegetables,

marjoram pesto and aromatic juice

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Poached figs with spices, creamy of pistachio,

almonds biscuit and fig juice

Chocolate spiral, pear and red wine coulis with spices

Creamy of pistachio with a crisp of cocoa,

fine mousse of mascarpone with Tahiti vanilla,

coulis of raspberry

The cherry soufflé

Apple Pavlova,

passion fruit cream flavored with Ethiopia moka

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.

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

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 2017

Except closing period and special event

Pan fried foie gras with our fig,

spices duck sauce and freshness of young onio

~.~

Crusty young turbot served with roasted chestnut,

soft and crisp butternut squash

Roasted veal with thyme,

~.~

Roasted veal with thyme,

mushrooms marmalade and preserved cep and baby leaves salad

 ~.~

Chocolate spiral, pear and red wine coulis with spices