Available from Monday lunch to Saturday lunch € 76

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,
chestnut and Nice's pumpkin soup, served with a Comté émulsion

Flame-seared tuna,
cloud of beetroot and saffron vegetables

Pan-fried foie gras,
served with a pear salpicon and creamy polenta with sea crystal

…To continue… (à la carte €55)

Sea Bass seared on the skin,
celeriac and pomegranate with Granny Smith apple, sherllfish on its celeri, "beurre blanc" emulsion 

The seabream,
candied cauliflower with curry, crunchy Brussels sprouts and nut flavor, salsify with licorice and star anis, shellfish jus

Roast poultry,
potatoes and beetroot tartare, crushed sweet potato, candied shallot and poultry jus 

 Braised pork 
served with celeriac in soft and crisp texture, buttered cabbagen charcutière potatoes, full-body jus

Selection of cheeses on request extra price €35

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

The apple sour sweetness of Grany Smith 
and her strong cream

White chocolate sphere with candied chestnut,
cocoa caviar and candied quince, caramel sauce

Hot pear and chocolate souffle,and its pear sorbet 

Chocolate harmony
crisp chocolate leave, soft biscuit and silky mousse

Roasted pineapple, refreshed by its sorbet
coconut cocktail and rum

V.A.T on the food 10 %

Oscietra large - grain caviar with an elegant pomegranate sabayon, paired with kiwi and oysters delicately garnished with quail eggs

The langoustine cushion in a delicate meulsion, studded with pistachio shards, set over a clementine kissed red kuri squash fondue straight from the oven

The spiced seared foie gras escalope, served over a silky celeriac cream infused with black truffle

Roasted John Dory with aromatic herbs, garnished with caviar set over saffron scented vegetables

The whole elegant black truffle atop toastedbuckwheat, accompagnied by a classic périgueux sauce and a creamy emulsion

Venison medallions with orange, served by a medley or turnip, parsnip and potato with endive, topped with truffle threads

Warm delicate layes of pear, presented in Happy new year style on a mendiant, enhanced with truffle infused chocolate sauce

Pan seared foie gras, set upon a delicate grated celeriac, finished with a refined truffle sauce

The sublime roasted swordfish steak, resting on a silky mash potatoes, truffled leeks, with an elegant Germiny sauce

Slow cooked pork flank, served atop a refined spelt remoulde with chestnut Beluga lentils, delicately enhanced with black truffle

The fine savarin, mousse of black truffle, adorned with Lyonnaise praline, and finished with truffled chocolate cream

The egg,
chestnut and Nice's pumpkin soup, served with a Comté émulsion

or

flame-seared tuna ,
cloud of beetroot and saffron vegetables

~.~

The young hake fish, 
carrot purée, potato, fennel and green bean, with a lighly garlicky jus

or 

Beef and squid,
cumin polenta, carrot cream scented with mace, olive anchoyade and daube reduction jus

~.~ 

Our cheese plater

 ~.~ 

Roasted pineapple refreshed by its sorbet
coconut cocktail and rum

Or

Chocolat harmony
crisp chocolate leave, soft biscuit and silky mousse

Blue lobster,
mushrooms with garlic cream, shrimps and orange mousse

60€

Shellfish and crustaceans,
 sautéed mushroom with shallot soubise, nestled on stewed Nice's pumpkin parmesan cream and veal jus
                  40€                        

The turbot,
jerusalem artichoke and honey roated turnip, melting artichoke and broccoli with mashed potato

50€

 Roast Veal fillet,
oven roasted red kuri squash, pissaladière style red oinions, braised fennel and spiring oinions served with a parmesan cream, veal jus

       55€

(Selection of cheeses on request extra price 35€)

The apple sour sweetness of Grany Smith 
and her strong cream
25€

V.A.T on the food 10 %

hot velouté soup, chestnut cappuccino and Nice's pumpkin

Provençal vegetable Tian

Vegetables broth

Garlic purée tartelet with seasonal mushroom and spinach

Poached figs in a spiced strawberry jus, 
with speculoos ice cream