Starters


Foie gras and mushroom


Foie gras of Mr. DUPERIER, wrapped in crispy kadaïf, button mushroom “turned” then glazed, concentrated juice
29 €

Monkfish, urchin and chestnut from hinterland


Carpaccio of monkfish garnished with chestnut paste, urchin tongue and zéphyr from Iceland, chestnut splinters baked in oven
25 €

Hen egg


Perfectly cooked, jerusalem artichoke candied in olive oil, crumble made with Old Comté, roasted hazelnuts and meat juice with “ white pepper birdy” and savory
18 €

River fish and winter perfume


Trout from Valcluse, baked “en papillote”, Haute-Provence small spelt, almond milk with Scotch pine oil.
Crispy muslin perfumed with “Genever”, rye croutons and pine nut paste
24 €

Rabbit and octopus


The saddle of rabbit stuffed with octopus, candied quince, stewed apple and pear.
Fondue of parmesan with pear brandy and rabbit juice infused with red Voatsiperifery pepper
26 €

Gillardeau Oyster and land products


Veggies tartar, raw and baked beet, condiments and crispy shallot
“Leeks with vinaigrette”
Light foam of Turmeric from Madagascar and passion fruit seeds
Sabayon of champagne
29 €

The Caviar


Ultra-fresh and natural Oscietre Caviar from the family business “CaviarPlaces”
30 gr. . . . . . . . . . 98 € On request:
50 gr. . . . . . . . . 168 € 250 gr. . . . . . . . 840 €
100 gr. . . . . . . . 355 € 500 gr. . . . . . . 1685 €
* On request, we can offer you Beluga Caviar. *

Our Chef remains at your disposal for vegetarian and vegan meal


*For any allergies or intolerances, please inform us at the beginning of the service
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restaurant de viande à Villeneuve-Loubet 06


The Earth & The Sea


Pigeon, red cabbage and almond


Pigeon, chapon bressan selection, roasted on the chest, deboned pigeon leg stuffed with offal, carcass juice perfumed with sweet almond.
Stewed red cabbage with Amaretto and grilled almond from Provence
35 €

Calf sweetbread, beet and cacao


The French calf sweetbread lacquered with beet juice perfumed with red Séchuan pepper, then rolled in breadcrumbs of cacao bread and Grué.
Espuma of beet and veal juice infused with cacao bean from Madagascar
42 €

Beef, onion and garlic


The matured beef tenderloin from Aubrac (180gr), the cheek marinated with red sake “Akazake” and old soya, simmered 12hours, and stuffed into a steamed brioche.
Cream made with onion baked on wood fire, butter croquette with black garlic from Aomori and short juice of pink garlic
48 €

Mackerel, potato and coffee


The mackerel fillet cooked over a direct flame, fingerling potato foam with coffee and caviar.
Mona Lisa Gnocchi with watercress, potato pancakes and white butter infused with coffee beans
36 €

Turbot, squash and peanut


The turbot fillet seasoned with satay, cooked at low temperature, light foam made with grilled Ebisu squash and grilled squash seeds.
Gourmand tile and condiment made with peanut, tamarind and shrimp pastes, mango and combawa oil
42 €

Scallop and et sobrassada


The scallop poached into clarified butter, pappardelle with saffron from Erdre and squid-ink, black viennoise, light foam made with ”sobrassada de Mallorca (IGP)”, coral tartar
48 €

The Fish market selection (according to arrivals)


The Fish, cooked in 3 different ways according the Chef’s inspiration or in whole : grilled or roasted
11€/100gr
     

Tasting Menu 52€

- Except during bank holidays -


River fish and winter perfume


Trout from Valcluse, baked “en papillote”, Haute-Provence small spelt, almond milk with Scotch pine oil.
Crispy muslin perfumed with “Genever”, rye croutons and pine nut paste
or

Hen egg


Perfectly cooked, jerusalem artichoke candied in olive oil, crumble made with Old Comté, roasted hazelnuts and meat juice with “ white pepper birdy” and savory

Mackerel, potato and coffee


The mackerel fillet cooked over a direct flame, fingerling potato foam with coffee. Mona Lisa Gnocchi with watercress, potato pancakes and white butter infused with coffee beans
or

Beef, onion and garlic


The matured beef tenderloin from Aubrac (120gr),
Cream made with onion baked on wood fire, butter croquette with black garlic and short juice of pink garlic

Lemon Soufflé and coffee ice cream


lemon jam, meringue splinters and candied lemon zests
or

Gourmand Finger according to the Chef’s inspiration and the market




( Ripened cheese selection - 11€ )



Let yourself be guided with our wine parings - 35€


Menus are available until 2:00pm for Lunch and 9:15pm for Diner

caspacho de saumon spécialité du chef
tarte au citron desserts

Inspiration Menu 85€

- For all the guests of the table -




According to the market,
let yourself be surprised by the creativity of our Chefs,
in six courses




( Ripened cheese selection - 11€ )




Let yourself be guided with our wine parings - 51E




Menus are available until 2:00pm for Lunch and 9:15pm for Diner

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Lunch Menu

From Tuesday to Friday, except during banks holidays



Menus are available until 2:00pm for Lunch


The Cheese


Ripened cheese selection

18 €


The Sweet


As the nice things are made with love and patience...
Order your dessert at the beginning of your meal

To the memory of Auguste Escoffier


“Belle-Hélène pear”, all chocolate light biscuit, poached Rocha do Oeste pear, vanilla ice cream and Guanaja chocolate sauce
20 €

The Hazelnut


Cake layer and creamy hazelnut from piedmont, salted butter caramel
18 €

Lemon Soufflé and coffee ice cream


emon jam, meringue splinters and candied lemon zests
16 €

Beet and coco pie


Creamy coco, candied beet with coco milk, beet sorbet
17 €

Gourmand Finger according to the Chef’s inspiration and the market

16 €

Homemade ice creams and sorbets selection

14 €