Spring walk in Mougins
Chef Denis Fétisson
Starters
Golden egg with Petrossian Caviar, Japanese pearl in ginger vinegar32€
Small rye flour bread croutons
King prawns carpaccio in candied citrus flavor39€
Sea fennel sorbet, olive oil from Château Virant
Andignac’s duck foie gras ravioli with truffle 36€
« Delicatesse » potatoes, yellow wine and truffle from le Var supreme sauce
In tribute to chef Philippe Da Silva
Beautiful asparagus from Didier Ferreint cooked in the vitalizer
34€
Morel mushroom velouté with yellow wine, Macaire potatoes with candied egg yolk
The Fish
Mediterranean bouillabaisse served as consommé, anglerfish steamed with lemon leaves, croaker and Mediterranean octopus, buckwheat gnocchis
54€
Crispy rouille saffron from Cipières
Savage turbot cooked under the grill in lemon bread flakes
56€
Local butternut carpaccio with mandarin from Menton, simmered shellfish with sea fennels, seafood sauce with saffron from Cipières
Blue lobster ravioli, morel mushrooms steamed with tarragon leaves55€
Asparagus spears, lobster bisque with saffron from Cipières
From the land
Lamb from the Capolino family's "Ferme des Palets"55€
Lamb shoulder preserved in olive oil, lamb chop roasted with garlic pebre, artichokes from Provence cooked in barigoule then roasted, local beans in anchovy dipping sauce, taggiasche olives and pine nuts, Saint-Julien thyme juice
Roasted Black Angus beef from Creekstone farm smoked with pine needles from Saint Julien57€
Asparagus from Mallemort, spicy olive tartar, vegan bearnaise
Worldly pigeons from Bruno Versini marinated in Royal blackcurrant, giblets royal with juniper
58€
Artichoke à la romaine, chicory salad in crapaudine pearled with basil, blackcurrant juice
Sweet creation
Traditional hot soufflé with mandarin from Menton20€
Citrus freshness with star anise syrup, green fruity olive oil, bulgarian ice cream
Negus with 72% Peruvian chocolate from the Duplanteur factory in Grasse20€
Light coconut, lemon balm juice, cocoa powder gel
Bourdaloue Comice pear with tonka bean20€
Piedmont hazelnut ice cream petal, fir bud gel
Iced Colonel 20€
Grey Goose Vodka, lime and lemon
Citrus veil in lemon vegan cream, mandarin from Menton,
20€
Kumquat from the garden, black tea ball with bay leaf, orange blossom honey, star anise syrup
Georges Monteiro's goat cheese from Peymeinade
22€
Lavender honey from Saint-Julien, olive oil from Château Virant
American beef
- French lamb
Prix Nets – Service inclus
Net Prices – Included Service