Winter 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 & Nobu sauce
King prawns carpaccio in candied citrus fruit flavor€ 39
Cristes Marine sorbet
Andignac foie gras ravioli € 36
"Delicatesse" potatoes, supreme sauce emulsion
Traditional mélanosporum truffle & andignac foie gras in puff pastry 45€
The Fish
Bouillabaisse of local fish served as consommé, steamed with anglerfish lemon leaves, St. pierre and red mullet52€
Gnocchi with spider crab, crispy rouille
Turbot cooked under the grill in lemon bread flakes50€
Didier Ferreint field vegetables & saffron velouté from Jas des Rochers
From the land
Lamb from the Capolino family's "Ferme des Palets",55€
Rack of lamb stuffed with rennet, saddle of lamb served pink with garlic pebre and roasted kidney, Pascale garnish, Saint-Julien thyme juice
Roasted Black Angus beef from Creekstone farm, Smoked with pine needles from Saint Julien55€
Celery spiral with Melanosporum truffle & thym juice
Sweet creation
Traditional hot mandarin soufflé20€
almond financier, imperial mandarin coulis
72 % Peruvian chocolate bark from the Duplanteur factory, iced coffee, 20€
Tonka bean cream, roasted buckwhea
Voile d'agrumes en crème végan au citron, pomelos, kumquat, lime en segments20€
bille de thé noir au laurier, fleur de sureau
Iced Colonel 20€
Grey Goose Vodka, lime and lemon
Brie de Meaux with Truffle Melanosporum from the Var20€
Refined by us
American beef
- French lamb
Prix Nets – Service inclus
Net Prices – Included Service