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 ” 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 , 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-

BURRATA : AM EAT VOILÀ IN IMPERIA, ITALIE

SAFRAN : MÉLANIE CASSARD, “LA CABANE À SAFRAN” AT

JERSIAN BEEF : GUILLAUME GATARD “ÉLEVAGE GATARD”, À BOISMÉ

FISH : CYRIL LORENZI “LES PÊCHERIES DE L’OCÉAN” À

POULTRY : ÉRIC ET MARTA “LES VOLAILLES TERRE DE TOINE” À

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.