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 ----- 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 .