Let me take you ... I want this shared moment to be both sweet and full of beautiful emotions.
These emotions, I go to seek them sometimes far away, but also very close, in the immense repertoire of French culinary traditions. This base, drawn from heritage, inspires me as much as contemporary life. I discover simple but also authentic treasures.
I meet beautiful people, from the vegetables producer for his vegetables to the fisherman from the Baie des Anges, from the free-range egg producer to the neighboring butcher. All you have to do is listen, engage in a passionate dialogue about the terroir, the know-how ... and the magic operates. Winner of the “One of the
Best Craftsmen of France” competition in 2015, I felt invested with a mission: to show the way for young women chefs. Accompanied by my sous-chef Victoria Boller and my pastry chef Fabrice
Didier, I pass on this passion on a daily basis.
The menus I am offering you today were created with love. I share them with immense emotion and infinite gratitude, for all the actors and actresses involved, who make this moment an exceptional moment L’éveil des sens
JACQUELINE AND FRANCOISE RISSO TOMATOES roasted with Valence black lemon
PEARLY COD FISH fondant artichokes, tapioka and lemon balm butter
OU
JERSIAN BEEF with olives from Nice, anchovies and candied potatoes
RHUBARB sheep’s milk yogourt in light foam, rice pudding
110€ per person, excluding drinks Pairing food and wine with a discovery of 3 glasses from here and elsewhere selected by our Head Sommelier Florian Guilloteau
Supplement 75 € per person
Cheese suggestion 25€ Le chant des saveurs
MEDITERRANEAN SEA BASS AND NORMANDY OYSTERS in tartare, lemon cream and Sologne caviar
VEGGIE HAM herbal sauce and capers
PEARLY COD FISH fondant artichokes, tapioka and lemon balm butter
LOCAL ORGANIC POULTRY TERRE DE TOINE steamed Camargue rice, tandoori and stuffed zucchini
RHUBARB sheep’s milk yogourt in light foam, rice pudding
OR
CHAMPSOLEIL OLIVE OIL local orange blossom water crémeux, fine leaves of Venezuelian chocolate pure origin
150€ per person, excluding drinks Pairing food and wine with a discovery of 4 glasses from here and elsewhere selected by our Head Sommelier Florian Guilloteau Supplement 100 € per person
Cheese suggestion 25€ Virginie’s Secrets Surprise menu, 8 Acts
190€ per person, excluding drinks Pairing food and wine with a discovery of 5 glasses from here and elsewhere selected by our Head Sommelier Florian Guilloteau Supplement 120 € per person La Madeleine de Proust
Up to 12 years
JACQUELINE AND FRANCOISE RISO TOMATOES roasted with Valence black lemon
PEARLY COD FISH seasonal vegetables
OR
JERSIAN BEEF potatoes and vegetables
CHOCOLATE AND CARAMEL in a light foam
OU
THE NEGRESCO ICED DOME vanilla and strawberry
55 € per person, excluding drinks Les extraits de mon carnet
ORGANIC FRUITS AND VEGETABLES : AGNÈS PAPONE “LA FERME LAVANCIA” À PUGET-THÉNIERS
TOMATOES : FRANÇOISE ET JACQUELINE RISO, SAINT-LAURENT-DU-VAR
BURRATA : AM EAT VOILÀ IN IMPERIA, ITALIE
SAFRAN : MÉLANIE CASSARD, “LA CABANE À SAFRAN” AT VENANSON
JERSIAN BEEF : GUILLAUME GATARD “ÉLEVAGE GATARD”, À BOISMÉ
FISH : CYRIL LORENZI “LES PÊCHERIES DE L’OCÉAN” À MENTON
POULTRY : ÉRIC ET MARTA “LES VOLAILLES TERRE DE TOINE” À PIERLAS
CARROS STRAWBERRIES : GILLES PISANO, MARCHÉ DU COURS SALEYA
BERRIES: LÉONORE IFRAH, GUILLAUMES
The Negresco and its suppliers undertake and guarantee the origin of all their meats (born, raised and slaughtered) veal, lamb, pigeon, foie gras and beef (France). Our tableware is available for sale. For any additional information, we invite you to inquire with our team. All our prices are taxes and services included, per person, excluding drinks. No payment by check is accepted.