Le Restaurant

Roasted langoustines seared in a shellfish broth, avocado, combawa lemon, celery and nashi pear, Goma wakame.

Pot-au-feu with foie gras and marrow bones, mustard shoots, golden turnips, rutabaga and kale.

Homemade tortellini with winter carrots, pumpkin, rosemary gomasio, and a vegetable foam made from sweet onions from the Cévennes.

The must-have 'Petits Farcis Niçois'

Roasted seasonal vegetables in different textures, basil and parmesan pesto.

Grilled wild pollock, warm haddock foam, nori seaweed rice crisps, creamy potatoes, cedrat lemon condiment.

Gragnano linguine, lobster roasted with samphire butter, shellfish bisque and candied lemon.

Grilled fish of the day, seasonal virgin sauce, choice of side dishes.

Barbecued free-range poultry, parsnips, peanuts, Colonnata bacon and meat juices.

Simmenthal beef fillet, small salad with vinaigrette, homemade fries with Parmesan and truffle oil. Green pepper sauce or veal gravy.

Braised rack of pork with rosemary, Swiss chard and white onions, waffle potatoes, with traditional wholegrain mustard.

Selection of cheeses by Maison Mons (MOF)

Ocoa 70% chocolate crumble with almonds, mascarpone ice cream, fleur de sel, and balsamic reduction.

Rum Baba, roasted pineapple with Timut pepper, coconut milk cream, passion fruit condiment.

Citrus fruits in all their forms: candied citron, limoncello in fine jelly, blood orange, kalamansi and lemon curd sorbet.

Toasted gingerbread, yogurt ice cream, pollen, lavender, and honeycomb honey.