The fine risotto with shrimp and lobster

The elegant mushrooms soup with foie gras and truffled cream

The macaroni timbale with langoustines 
and mountain herb broth with vegetables

Sea Scallops royal with truffle and foie gras served with bergamot emulsion 

Warm asparagus salad with red taragon vinaigrette on it’s egg cream, watercress jus 

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The John Dory filet nailed with lemon zest, cauliflower purée and sauteed with almonds, clams jus with grilled colza

Roasted Monkfish with rosemary, served with swisschard

Beef shank stew, truffled beluga lentils, celery emulsion,
red wine sauce with truffle

The saddle, shoulder and filet of lamb in three cooking 
served with broad beans, artichoke and fennel, olive polenta, fir bud sauce 

Farmed poultry stewed, served with press of celeriac truffled, Timut pepper sauce

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(Selection of cheeses on request, extra price 35€)

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The fondant with warm chocolate, pear coulis with its sorbet

Mandarine cream in sweetness of cedrat, garden citrus flamed with lime

Nice’s « oreillette » garnished with pineapple and coriander honey cream with strawberries, 
Olive oil ice cream and it’s coulis 

Warm baba with peanut ice cream, chocolate, spiced sirup with candied raisins

Hot lemon soufflé , grapefruit sorbet

À la carte choice :
 
Starter         45€
Main            55€
Desert         25€

V.A.T on the food 10%

À la carte choice

Parmesan tart with seasonal vegetables
served with a truffle dressing, carrot and balsamic condiment                                 35€

Lobster, foie gras and chanterelle mushrooms
Shell broth perfumed with tandoori and chanterelles                                                60€

Sole meunière 
Pont-Neuf potato surprise filling, 
Emulsion of mussels jus with safron and shallots butter                                       50€

Rack of Veal 
Array of carrots and arrabica sauce                                                                                55€

(Selection of cheeses on request, extra price 35€)

Chocolate fondant 
pear and williamine coulis and it’s sorbet                                                      25€

Warm asparagus with a citrus dressing

Tart with seasonal vegetables
served with a tasty dressing

The aubergine caviar with it’s crispy leafs
tomato syrup

Pressed spring vegetables with mushroom 
morrels with almond milk

Chocolate fondant with dattes
Jasmin marmelade with strawberries, mandarine sorbet

4-course Menu

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