3 course menu available from Tuesday lunch to Saturday for lunch at €79

2 course menu available for Tuesday to Friday for lunch at 59€

We greatly appreciate that you mention if your time is counted

To start… (à la carte €45)

The Spelt risotto with shrimp,
 and his lobster bisque

The egg,
slow-cooked truffle egg with chesnut and red kuri squash velouté, Comté cheese emulsion

The Gravlax salmon 
on a fresh bed of ricotta and chive rice

Pan-fried foie gras,
with Timut pepper, red wine-poached pears, and celeriac mille-feuille with candied orange

…To continue… (à la carte €55)

The Sea Bass,
elegantly accompanied by duo of celeriac and celery, and cirus-confited Nice squash with a combawa-infused soubise sauce

The seabream,
candied cauliflower with curry, green cabbage and nut flavor, Jerusalem artichoke, turmeric beurre blanc emulsion 

The poultry,
with carrots and broccoli, shallots confit in Port wine, served on a delicate ginger-infused white bean purée with a lemon-scented chicken jus

 Braised pork 
six-hour slow-cooked pork with aromatic herbs, green cabbage and charcutière-style potatoes, truffled leed fondue, truffle sauce

Selection of cheeses on request extra price €35

…A touch of sweetness (à la carte €25)

Mandarin and mangoe sphere
served over a hibiscus and blood orange broth

Crisp white chocolate with candied chestnut,
molten chocolat heart, caramel coulis

Hot pear and chocolate souffle,and its pear sorbet 

Chocolate harmony
crisp chocolate leave, soft biscuit and silky mousse

Crunchy coconut with flambéed pineapple, 
lime cream and Granny Smith apple sorbet

V.A.T on the food 10 %

Served on Friday, March 13th 2026

Foie gras terrine, 
with its artichoke and carrot “hedgehog” with truffle

Scallops in truffle scales,
 with asparagus and creamy emulsion

Roasted monkfish medallion,
 on its truffled brioche, accompanied by a fennel and red onion millefeuille with truffle, mirror jus

Delicate young rabbit slow-cooked in a casserole, 
with truffle rémoulade, parsnip and celeriac, served with early garden peas

The grand chocolate truffle, 
with a blood orange molten center, on its collar of almond ice cream, chocolate-praline sauce

The egg,
slow cooked truffled egg with chestnut and red kury squash velouté, Comté cheese emulsion

or

The Gravlax salmon,
on a fresh bed of ricotta and chive rice

~.~

Seared scallops, 
with a delicate saffron-infused pink shrimp broth and vegetables, topped with a coriander, walnut and pomegranate cream

or 

Roasted duckling on the bone,
with oysters and anchovy-seasoned calamari, cumin polenta, accompanied by a smooth carrot and black olive purée

~.~ 

Our cheese plater

 ~.~ 

Mandarin and mango sphere,
served over a hibiscus and blood orange broth

Or

Chocolat harmony
crisp chocolate leave, soft biscuit and silky mousse

Asparagus and caviar,
Served with a cream of egg and caviar butter, sweetness of ricotta, sabayon with orange 

60€

The prawn in harmony,
 with caviar and pistachio, accompanied by green apple and a subtle curry jus 
                  40€                        

The turbot,
with truffle potato scales, sautéed artichokes with red onions and braised Jerusalem artichokes, finished with a rich brown fish jus 

50€

 Roasted veal filet,
with a garnish of finely chopped white onions and smoked herring, celery root and pear, finished with a beetroot jus

       55€

(Selection of cheeses on request extra price 35€)

Coconut crisp with flambéed pineapple,
lime cream and granny smith sorbet
25€

V.A.T on the food 10 %

Hot velouté soup
chestnut and Nice's pumpkin cappuccino

Provençal vegetable Tian

Vegetables broth

Risotto
wild mushroom risotto and truffle

Coconut crisp, 
with flambeed pineapple, lime cream and Granny Smith apple sorbet