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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Steamed Mediterranean red sea bream, fennel” beurre blanc”, vegetables tagliatelle, fresh herbs coulis and dry caviar shavings

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Cod fish, sour pumpkin condiment, roasted salsify, radish

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The duckling, pear and mustard leaf, array around the cabbage

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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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The Grand Marnier soufflé and vanilla ice cream

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The sweetness pear and wild honey, vanilla and gingerbread

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Our tiramisu without sugar, Ethiopian coffee sweetness

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Lemon Caviar and it’s mandarine cream, cedrat candied and grapefruit.

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 bream “tartare” on a bed of cauliflower, citrus, hazelnut foam    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 blue smoked lobster, sour pumkin condiment, radish, Local black truffle  90

Scallops roasted, Celeriac and broccolis, vegetal juice   80                                                                                                                                                                                  

Our Meats

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

The sweetness pear and wild honey, vanilla and            28

Lemon Caviar and it’s mandarine cream, cedrat candied and grapefruit.            28

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

Our tiramisu without sugar, Ethiopian coffee sweetness        28                                         

The tangerine and chocolat, passion fruit coulis and combawa   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

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

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Roasted scallops, brocolis and celeriac condiment, vegetal 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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The tangerine and chocolat, passion fruit coulis and combawa

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Petits fours