By Emmanuel Lehrer - Chef de cuisine « Goûtez aux belles choses de la vie »
Our Local Partners
Meat,Fish & Dairy Garden side & others - Dominique Girod, Sheep cheese & yogurt Vinegar - Léonore Ifrah, Guillaumes (06) Bergerie du Gourdan, Besseuge (06)
Virgin Olive oil from Nice - Remy Rouch, The organic egg - La Plume Blanche – Vence (06) St Blaise (06)
– Les pecherie de Menton, Menton (06) Charcuterie, Condiment - Gérard Grech, Fish
Carros (06) Goat cheese - Georges Monteiro, Peymeinade (06) Einkorn and honey Cow cheese & yogurt - Flore Jérome & Nicolas - Florence Bonnard, Sallagriffon (06) Rondi - La ferme des Gastres - Roubion (06) - Patrick Massi, Cagnes sur Mer (06) Peasants « Chèvre » - Georges Monteiro, Peymeinade (06) - Les légumes de St Paul, Pascale & Gilles Fenochi, St Paul de Vence (06) Cheesemonger- Thomas Métin, Vence (06)
Maraîche- Christophe Barberis, - Julien Davin Roquette sur Siagne (06dgfrg Siagne (06) Butcher Boucherie Parisienne Formia (Monaco)
Charcuteries, Condiment - La Cambuse, Davide Dalmasso, Antibes (06)
Seasonal Menu This menu evolves with the rhythm of the weeks and the chef's inspirations 55 €
Trout - from the Cians Valley Stuffed with seaweed, candied with olive oil, spinach sprout __
Farmer's Poultry - from France Spring vegetables, pearl barley risotto
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Dessert Select your favorite on the dessert menu
Starters
Foie Gras - from Chalosse 22 € Beetroot with pepper «Voastsiperifery" from Madagascar
Organic Egg » - from Vence 18 € creamy green peas, asparagus and olives Riviera
Crab & Organic Seabream – from Brittany 24 € Crumbled and raw, couscous of cauliflower, avocado cream with wasabi
Morels & Sweetbreads 22 € Crispy tartlet, spinach and mushrooms, broth with foie gras
Mains Course Cod – from line fishing 34 € Roasted, fennel and citrus, risotto "Acquerello" with herbs from the sea
Squid – cooked “a la plancha” 30 € Spring vegetables with chorizo past, caramelized celery puree
Beef – from France 38 € Filet, black pepper and coffee, carrot mousseline, and green peas
Lamb – from France 36 € Roasted Saddle, sweet potatoes, puntarelle and green asparagus, olives sauce
Local Vegetables 28 € With olive oil, spelled from sallagriffon, turmeric and gomasio
Garnish Mashed Potatoes – morels sauce 14 €
Organic Spelled – risotto style 12 €
Spring Vegetables – with olive cream 12 €
Green Asparagus - with olive oil from Nice 14 €
The Selection of the Chef
For 2
Fish of the day
Seabass 55€ /pers
John Dory 55€ /pers
Fish of the day from our local fishermen Price following the season
Race Meat
Tomahawk beef rib - Angus Aberdeen 54€ /pers
White veal rib - from Piemonte 48€ /pers Piece of meat - from local farmer Price following the season
Served with mashed potatoes and morel mushroom sauce, Vegetables of our local farmers with olive paste from Remy Rouch
Cheese
Our selection - Raw milk from the country side 19 € Sheep, goat, cow
Desserts By our Pastry chef Jean-Luc Kenneally
Black Chocolate 17 € Hot soufflé, bananas, gianduja, and banana ice cream
Orange - bloody 16 € Vacherin, farmer cottage cheese and fresh herbs
Honey – Organic from the mountains 18 € Pistachio, raspberry, and spelled biscuit
Sorbet & Ice cream - Homemade 21 € Tasting of 5 flavors of the day
Origin of Simmental beef . - Beef filet : France ALL OUR DISHES ARE HOMEMADE AND PREPARED ON A list of allergens present in dishes is at your disposal - Angus beef : Scotland SITE FROM RAW PRODUCTS - Veal from Piémont : Italie