Spring walk in Mougins
Chef de cuisine « Denis Fétisson »
Starters
Appetizer of the month
Royal of spiny lobster, rice veil in flower petals 38€
Romanesco wasabi and Nobu sauce
King prawns carpaccio in candied citrus flavor€ 39
Sea fennel sorbet
Andignac's duck foie gras ravioli € 36
« delicatesse » potatoe, yellow wine and truffle from le Var supreme sauce
In tribute to chef Philippe Da Silva
La Place De Mougins riviera salad 35€
Olive oil from the chateau "virant" et vinegar from l'estournell
The Fish
Bouillabaisse of local fish served as consommé, steamed with anglerfish lemon leaves, St. pierre and red mullet52€
Buckwheat gnocchi, crispy rouille
Turbot cooked under the grill in lemon bread flakes50€
Artichoke heart in barigoule then struffed, pistou ans saffron from Cipière sauce
From the land
Lamb from the Capolino family's "Ferme des Palets",55€
Sheep’s milk tart with rosemary, asparagus salpicon, tubers, Saint-Julien Thyme juice
Roasted Black Angus beef from Creekstone farm, Smoked with pine needles from Saint Julien55€
Asparagus from mallemort, Taggiasche olive tartar, poached egg bearnaise, thyme juice
Sweet creation
Traditional hot mandarin soufflé20€
almond financier, imperial mandarin coulis
72 % Peruvian Duplanteur chocolate, creamy tonka, thyme pannacotta, truffled caramel, pistachio spongecake, chocolate pleated, cocoa sorbet20€
Vegan citrus cream veil with lemon, pomelo, kumquat, lime segments20€
Black tea ball with bay leaf, elderflower
Iced Colonel 20€
Grey Goose Vodka, lime and lemon
Monteiro’s goat cheese20€
Honey from saint Julien and olive oil from château Virant
American beef
- French lamb
Prix Nets – Service inclus
Net Prices – Included Service