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Spring walk in Mougins

Chef de cuisine « Denis Fétisson »


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