Chef : Benoît Witz and his team. «Living well, looking good». The light and refined cuisine offers a subtle blend of wellness and gastronomy.

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Tabitha Reeves
5 years ago
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1 Chef : Benoît Witz and his team «Living well, looking good». The light and refined cuisine offers a subtle blend of wellness and gastronomy.

by Benoît Witz : Cereals, vegetables and fruits «Terre de Monaco» sun condiment To start Delicate Camus artichoke velouté 28 ravioles, cuttlefish, hazelnut Our farmer s vegetable garden 26 vegetal

2 by Benoît Witz : Cereals, vegetables and fruits «Terre de Monaco» sun condiment To start Delicate Camus artichoke velouté 28 ravioles, cuttlefish, hazelnut Our farmer s vegetable garden 26 vegetal quinoa, iodized foam Wild mushrooms 32 tartlet and fritter Duck foie gras seared in a cookpot 34 seasonal fruits Blue Lobster «Le Parfait» 98 coco beans from Pigna, avocado wasabi condiment Our classics from Hermitage Hotel Caviar Osciètre Kaviari, 50 gr 155 blinis and condiments Crusted pie, poultry from Palleville 36 antipasti, fig marmalade The bouillabaisse in three services 85 marinated fish, fennel, bottarga rockfish soup, crustaceans and saffron john dory, seabass, monkfish, hake, scorpion fish

3 Sea and farm Monkfish 52 yuzu condiment, celery and pommes noisettes Mediterranean sole «Dugléré» 60 spinach, tomatoes, mushrooms Cod in a chestnut leaf 40 squash, chestnut with cocoa nibs Farm-raised veal from Limousin 44 root vegetables To share (for 2 pers.) Catch of the day p.p. 70 vegetables bayaldi Grilled côte de bœuf p.p. 55 caramelised spare rib, Choron sauce Homemade pappardelle pasta p.p. 48 cuisine bourgeoise, poached egg and black truffle Sustainable fishing origin

4 Cheeses 24 Selection of fresh and matured cheeses mesclun, fruits and marmalade Desserts Homemade ice-cream and sorbets 20 lait de Rocagel ice-cream and jam Signature Soufflés 24 Grand Marnier, citrus, calisson ice cream Hazelnut, yuzu lemon, gianduja Chocolat 70%, stracciatella ice cream, tonka bean Seasonal fruits 26 Figs raw and cooked, Banyuls, semifreddo nougat Tatin Apple vanilla cinnamon, Arlettes Pure origin chocolates 28 Nyangbo 67 %, moka, peanut Bahibé 46%, earl grey tea, mango lime Without remorse 22 Fresh seasonal fruits, goyave and passion sorbet Poached Williams pear, vanilla chiboust, agave syrup

5 Seasonal menu 78 Vegetables and fruits «Terre de Monaco» sun condiment Wild Mushrooms tartlet and fritter Or Crusted pie, poultry from Palleville antipasti, fig marmalade Cod in a chestnut leaf squash, chestnut with cocoa nibs Or Farm-raised veal from Limousin root vegetables Hazelnut soufflé, yuzu lemon, gianduja Or Tatin Apple vanilla cinnamon, Arlettes The gourmand menu 140 (available only for dinner) Delicate Camus artichoke velouté ravioles, cuttlefish, hazelnut Mediterranean sole «Dugléré» spinach, tomatoes, mushrooms Grilled beef filet caramelized spare ribs, Choron sauce Selection of fresh and matured cheeses, mesclun, fruits and marmalade Nyangbo chocolate 67 %, moka, peanut

7 The new formula for exigent gourmets * 59 euros 59 minutes To begin A light and refined cuisine that invites to share *** From the sea Or From the farm Or From the garden *** Sweet moment A glass of wine at the sommelier s choice, ½ bottle of mineral water and coffee *available for lunch from Monday to Friday, except bank holidays

9 Emotion to share (for the entire table only for dinner) 120 Tomato Gamberoni from Golf of Genoa Seabass Purple Fig

MENUS AND À LA CARTE

MENUS AND À LA CARTE MENU EMOTION Foie gras and duck confit like a nougat, pistachios from Sicily, cherries and Banyuls fine jelly or Conchiglione garnished with wild mushrooms, herbs juice, Gruyère Caramel