Winter walk
in Mougins
Chef Denis Fetisson
Starters
Golden egg with Petrossian Caviar, Japanese pearl in ginger vinegar32€
Small rye flour bread croutons
Langoustine carpaccio in candied citrus flavor39€
Sea crystal sorbet, olive oil from Château Virant
Andignac’s duck foie gras ravioli with truffle 36€
« Delicatesse » potatoes, supreme sauce with yellow wine and truffle from le Var
In tribute to chef Philippe Da Silva
"The voluptuous" green asparagus from Didier Ferreint steam-cooked
35€
Stewed morels with yello wwine, Nyons olive coulis
The Fish
Mediterranean bouillabaisse served as consommé, anglerfish steamed with lemon leaves, croaker and Mediterranean octopus, buckwheat gnocchis
54€
Crispy rouille saffron from Cipières
Wild turbot cooked under the grill in lemon bread flakes
56€
Menton lemon preserved in oil, small bell pepper lightly cooked then stuffed "à la provençale" with fennel and squid, braising sauce with saffron from Cipières
Steamed sea bass with scallops, prickly artichokes
60€
Spiny artichokes from Genoa, sautéed with samphires and kumquats from Menton, basil infused barigoule sauce
From the land
Lamb from the Capolino family's "Ferme des Palets"55€
Lamb shoulder preserved in olive oil, pieds-paquet with garlic pebre, Easter salad with fava beans and stuffed morels, Saint-Julien thyme juice
Roasted Black Angus beef from Creekstone farm smoked with pine needles from Saint Julien57€
Candele pasta stuffed with morel and asparagus duxelles, "the wild" asparagus veiled with Colonnata lard, vegetable celery juice wiht thyme flower
Worldly pigeons from Bruno Versini marinated in Royal blackcurrant, giblets royal with juniper
58€
Flame-cooked corn, chicory salad in crapaudine pearled with basil, blackcurrant juice
Sweet creation
Traditional hot soufflé with Williams pear and tonka bean20€
Pear in vanilla syrup, amaretto cloud
Negus with 72% Peruvian chocolate from the Duplanteur factory in Grasse20€
Light coconut, tonka coconut petals
Caramelized mille-feuille, vanilla cream, cilantro and green cardamom sorbet
20€
Vanilla gel
Iced Colonel 20€
Grey Goose Vodka, lime and lemon
Citrus veil in lemon vegan cream, mandarin sorbet
20€
Black tea ball with bay leaf, orange blossom honey, star anise syrup
Guillaume 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