Spanish ham «Jabugo» Bellota, ideal for sharing 36

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Eleanor Manning
5 years ago
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STARTERS Spanish ham «Jabugo» Bellota, ideal f sharing 36 Organic local egg, 24 barely cooked, bread and hazelnut crust, ceps and wild mushrooms purée, rosemary emulsion 26 marinated in a mulled wine

1 STARTERS Spanish ham «Jabugo» Bellota, ideal f sharing 36 Organic local egg, 24 barely cooked, bread and hazelnut crust, ceps and wild mushrooms purée, rosemary emulsion 26 marinated in a mulled wine and cooked with blackcurrant liqu, Macaroni, 31 black truffle, foie gras and artichokes, mnay with old parmesan cheese, curly salad and royal poultry emulsion 25 FISH Octopus, 35 potato gnocchi, squid ink and srel cream, samphire and oyster mousse Blue lobster, 85 ink squid pasta with lobster juice, shellfish and cal powder Black Cod, 39 marinated with miso, yuzu and honey, beetroot variation, turnip pulp Depending on the fishing of the day, grilled fish, f two 130 Some dishes might contain allergens. Please ask confirmation to our Maître d hôtel We propose vegetarian and gluten-free menus.

2 MEAT Roasted pigeon, 39 Beef carrot, 46 Black Angus filet, carrot purée, crispy and melting, onions purée with pt and honey juice Veal shank f two people, 89 braised long time, candied vegetables with mustard DESSERTS Selection of cheese from Maître Bdier 23 Our pastry Chef Marc Payeur suggests you: His Signature desserts Chocolate, passion fruit in cocoa pod, 21 black chocolate from Maison Duplanteur, passion fruit, chocolate cream and sponge cake, hazelnut praline with Penja pepper, passion fruit sbet Exotic pavlova, 20 Rum baba, sprinkled with rum, served with whipped cream 25 (please der at the beginning of the meal) His seasonal creations Quince, Tahiti vanilla and pecan nuts, 22 poached, roasted and preserved quince, cooked with Tahiti vanilla, vanilla ice cream, pecan tile Sbet & ice cream 17 Beef from United States and Ireland, Pigeon and Veal from France

3 MENU INTEMPOREL Starter - main course - dessert marinated in a mulled wine and cooked with blackcurrant liqu, Carnaroli rice, like a risotto, squid with garlic and parsley, Iberian ham, Espelette pepper Roasted pigeon, Chocolate, passion fruit in cocoa pod, black chocolate from Maison Duplanteur, passion fruit, chocolate cream and sponge cake, hazelnut praline with Penja pepper, passion fruit sbet Quince, Tahiti vanilla and pecan nuts, poached, roasted and preserved quince, cooked with Tahiti vanilla, vanilla ice cream, pecan tile Net prices in euros. VAT included.

MENU INCONTOURNABLE Royal Specialties Menu served to all the guests 100 marinated in a mulled wine and cooked with blackcurrant liqu, Octopus, potato gnocchi, squid

4 MENU INCONTOURNABLE Royal Specialties Menu served to all the guests 100 marinated in a mulled wine and cooked with blackcurrant liqu, Octopus, potato gnocchi, squid ink and srel cream, samphire and oyster mousse Beef carrot, Black Angus filet, carrot purée, crispy and melting, onions purée with pt and honey juice Exotic pavlova,

5 GLUTEN-FREE MENU Starter-main course-dessert marinated in a mulled wine and cooked with blackcurrant liqu, William pear chutney and fresh figs Octopus, potato gnocchi, squid ink and srel cream, samphire and oyster mousse Roasted pigeon, Seasonal Vacherin Net prices in euros VEGETARIAN MENU Starter-main course-dessert Organic local egg, barely cooked, bread and hazelnut crust, ceps and wild mushrooms purée, rosemary emulsion Creamy mozzarella, zucchini, parmesan and herbs croutons Creamy risotto with seasonal vegetables Seasonal vegetables with ange pulp Exotic pavlova,

Spanish ham «Jabugo» Bellota, ideal for sharing 36. Local tomatoes, 24 verbena, stracciatella from Nice, gressini with basil

STARTERS Spanish ham «Jabugo» Bellota, ideal f sharing 36 Local tomatoes, 24 verbena, stracciatella from Nice, gressini with basil Duck foie gras, 25 cooked with peach liqu, peach in syrup with verbena