Invites you to a tasteful and unique experience
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- Ada Tate
- 5 years ago
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1 Invites you to a tasteful and unique experience Our menu is elaborated with seasonal produces. Our Chef Jérémy Czaplicki is willing to offer you a Mediterranean cuisine, inspired by our sunny Provence and all its scents. Share your memories and experiences Hôtel Île Rousse ***** Thalazur Bandol 25, bld Louis Lumière Bandol Tel : +33(0) contact@ile-rousse.com
2 STARTERS Eggplant & Spelt pancake 20 beef tataki & black beans paste raïta yoghourt sauce with eggplant Pan-fried duck foie gras from Jeansarthe farm 36 plum & multicolored pepper with lime acidulated plum bouillon Potato gnocchi à la piémontaise 30 mackerel with caviar Osciètre artichokes from Provence Razor shell 22 chickpeas from Provence «Charles Trabaud» black garlic from La-Seyne-sur-Mer cucumber tapenade with cereals Half-cooked tuna & figs from Solliès-Pont 24 piquillos vinaigrette with raspberry juice eggplant & fig barbajuan goat s cheese chantilly
3 FISHES Red gurnet braised with poultry juice 38 stuff with Swiss chard and parmesan cheese Aria potatoes cooked with saffron from Haut-Var chanterelle mushrooms Squids grilled with basil flowers 38 anchovy from Cetara & herbs sauce cep mushroom sabayon Oysters Agathe from l Etang de Thau & pan-fried foie gras 42 vegetables pot-au-feu style cooked in sea water John Dory 48 chanterelle mushrooms & spring onions mozzarella burrata cream ponzu sauce with blackberry juice French Scallops 44 celery gratin with nuts, pears with marrow red grape sauce Net prices, not beverages, all charges included
4 MEATS Quail Imperiale with grape & foie gras 38 spelt from Provence with artichokes & summer truffle Beef sirloin Black Angus grilled on the barbecue 58 pasta Candele stuffed with foie gras, celery & truffle basil foam Sweetbreads caramelized with carrot & yuzu 52 spinach leaves & coriander carrots with ginger Pigeon from «La Ferme de Jeansarthe» 56 seasonnal beans with preserve lemon oil figs from Solliès-Pont pigeon juice with tarragon MEATS COME FROM FRANCE BLACK ANGUS BEEF FROM AUSTRALIA & U.S.A CHEESES Cheese selection 26 Philippe Caillouet MOF 2004 Fromagerie au Cannet
5 DESSERTS «Kalingo» dark chocolate 19 fine tartelette with cocoa & fleur de sel creamy lemon ginger sorbet Walnut biscuit 19 pear & lemon chutney caramelized nuts sauce Kiwi & pistachio from Sicile 19 pistachio-praliné cream & biscuit kiwi & basil sorbet Summer truffle 21 île flottante with caramelized hazelnuts cocoa streusel biscuit with truffle
6 DÉCOUVERTE 58 MENU ACCORDING TO THE SEASON AND CHEF S INSPIRATION WITH WINE PAIRINGS 28 Roasted scallops steamed butternut sabayon moka with lemon zest Cryspy sea bream shallot & oyster condiment grilled Charlotte potatoes red wine «civet» sauce Almost veal parsley root variation parsley oil «Jeu de pommes» creamy apple foam with Chartreuse Granny Smith sorbet with lemon grass TASTING MENU, TO BE TAKEN BY THE ENTIRE TABLE
7 AU FIL DE L EAU 78 I INVITE YOU TO DISCOVER MY INSPIRATION FROM THE SEA WITH WINE PAIRINGS 38 Razors shell chickpeas from Provence black garlic from La Seyne sur Mer cucumbers tapenade with cereals Half-cooked tuna & figs from Solliès-Pont piquillos vinaigrette with raspberry juice eggplant & fig barbajuan Potatoes gnocchi mackerel & caviar Osciètre artichokes from Provence Grilled squids with basil flowers cep mushrooms & anchovy John Dory chanterelle & spring onions burrata cream & ponzu sauce Kiwi with pistachio from Sicily pistachio & praline biscuit kiwi-basil sorbet TASTING MENU, TO BE TAKEN BY THE ENTIRE TABLE
8 CARTE BLANCHE 98 WITH WINE PAIRINGS 48 THIS MENU INCLUDES 6 TASTING COURSES CREATED BY THE CHEF AND HIS TEAM TO DISCOVER OUR A LA CARTE MENU TASTING MENU, TO BE TAKEN BY THE ENTIRE TABLE
*Please order at the beginning of your meal TTC/Person drinks not included TTC/Person extra charge for cheese
MENU DU MARCHE Menu available for lunch only Starters Zucchini flowers stuffed with zucchini and basil/vegetable tea flavoured with truffle / whipped cream. Goat cheese from Mr Monteiro in a provencal
RESTAURANT GASTRONOMIQUE
AURÉLIEN VÉQUAUD Chef of the Restaurant La Passagère STEVE MORACCHINI Groupe Belles Rives Pastry Chef HÔTEL BELLES RIVES - RESTAURANT LA PASSAGÈRE 33, boulevard Edouard Baudoin - 06160 Juan Les Pins -
Spanish ham «Jabugo» Bellota, wonderful to share 36. Organic local egg, 29 half cooked, cepes mushrooms, frog legs, parsley
STARTERS Spanish ham «Jabugo» Bellota, wonderful to share 36 Organic local egg, 29 half cooked, cepes mushrooms, frog legs, parsley Foie gras, 25 roasted, tender butternut, celeriac, cockscombs, lemon
Spanish ham «Jabugo» Bellota, wonderful to share 36
STARTERS Spanish ham «Jabugo» Bellota, wonderful to share 36 Stuffed vegetables, 24 sweet pepper, tomato, zucchini flower, eggplant, spring onion, swiss chard, parmesan Local vegetables, squid and tuna,
Menu Bistrot. (3 course menu - lunch only except Sunday and Bank Holiday) 41,00
Menu Bistrot (3 course menu - lunch only except Sunday and Bank Holiday) 41,00 Marinated salmon, Gravlax sauce, raw vegetables Pk terrine, stewed onions with honey and cabbage salad Veal tartar Italian
Clafoutis of quince / vanilla ice cream Or Puff pastry with Figs and honey Or Grand cru chocolate with sparkling feuillantine
MENU DU MARCHE Menu available for lunch only Starters Ceviche of daily fish from le Cros de Cagnes /passion fruits dressing/ roasted pineapple/coriander oil. Pan fried foie gras /local roasted figs/ porto
(3 course menu - lunch only except Sunday and Bank Holiday)
MENU BISTROT (3 course menu - lunch only except Sunday and Bank Holiday) 42 Peas velvety, ricotta cheese, candied lemon, Iberico ham crostini Asparagus and bacon Troffie pasta with octopus, Riviera herbs
a Season to shine FESTIVE MENUS 2018
a Season to shine FESTIVE MENUS 2018 BAYSIDE CHRISTMAS & NEW YEAR S DAY BRUNCH December 25, 2018 & January 01, 2019 EGGS ANY STYLE Crispy Bacon, Pit Ham, Canadian Bacon, Mushroom, Minestrone Beans FRESHLY
*Please order at the beginning of your meal TTC/Person drinks not included TTC/Person extra charge for cheese
MENU DU MARCHE Menu available for lunch only Starters Zucchini flowers stuffed with zucchini and basil/vegetable tea flavoured with truffle / whipped cream. Mussels from the Mont St Michel in a cassolette/fried
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
Desserts. Large choice of Jean-Michel Llorca s pastry Or Passion fruit gratin / exotic fruit sorbet* *Please order at the beginning of your meal
MENU DU MARCHE Menu available for lunch only Starters Oysters fine de Claire N 2 marinated with Yuzu and olive oil / Green apple granité / Oyster s water mousse Venison terrine / quinces cooked with saffron
The Big Tasting Menu
The Big Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Variation of goose foie gras with diced fruit and salted caramel Sautéed scallops with marinated beetroot crème fraîche
Spanish ham «Jabugo» Bellota, ideal for sharing 36
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
Spanish ham «Jabugo» Bellota, ideal for sharing 36. Green asparagus, 25 organic fried egg, creamy morel, crispy snacked asparagus
STARTERS Spanish ham «Jabugo» Bellota, ideal f sharing 36 25 ganic fried egg, creamy mel, crispy snacked asparagus Carnaroli rice, 28 risotto with artichokes, squid with pepper and lemon Langoustine, 39
www.mandarinoriental.com/lasvegas +1 888 881-9367 Cuisine does not measure itself in terms of tradition or modernity. One must read in it the tenderness of the chef. Pierre Gagnaire- Chef Proprietaire
The Autumn Menu *** 189
The Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Tartare of milk-fed calf with Mascarpone cream and white Alba truffle Sautéed scallops with oats roots fondue and Piedmont
Saxon Menu. Menu 1. Terrine of ox with sour cream mousse root vegetable salad and parsley cream. Watercress cream with small pike dumplings
MENUS Saxon Menu Menu 1 Terrine of ox with sour cream mousse root vegetable salad and parsley cream Watercress cream with small pike dumplings Black-feathered chicken on mushroom goulash with braised shallots
The lunch menu. Including three glasses of corresponding wines *** ***
The tasting menu Assorted goose foie gras with quince and liquorice Flamed scallops with Imperial caviar potato mousseline and crème fraîche Kingfish marinated with lemon and fleur de sel on black Lombardic
AUTUMN 2017 PRELUDES NICOLAS RONDELLI
AUTUMN 2017 PRELUDES Outdoor chicken egg 29 crust of ceps and girolles, fine chips of Cecina de León Beautiful oysters 33 local lemon cromesquis on a thin buckwheat biscuit Duck foie gras 35 poached in
THE LANESBOROUGH WINTER MENU
COLD STARTERS Half smoked gravadlax croustillant 23 fennel, tomatoes and capers Ballotine of foie gras 25 smoked salt, autumn berry jelly Asparagus, artichoke & green bean salad (v) hazelnuts, truffle
Business Menu. Starters. Main courses. desserts
Business Menu Cod with preserved lemon, crunchy cucumber and beetroot coulis Pressed duck with leek fondue, crunchy vegetables and horseradish Cooked and raw mixed vegetables, goat cheese mousse and parmesan
The Autumn Menu *** 189
The Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Tartare of milk-fed calf with Mascarpone cream and white Alba truffle Sautéed scallops with oats roots fondue and Piedmont
Royal King Crab Legs From the Barents Sea
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The tasting menu Assorted goose foie gras with peach and pistachio Flamed scallops with saffron sauce fennel and pastis John Dory with fried aubergines basil pesto and baked zucchini blossom Cassolette
LA RESERVE DE NICE. Long time ago, I have been overhelmed by the Provence region, which is colorful and culturally rich.
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The Tasting Menu in the Advent
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Mini tart, foie gras, mango chutney. Mini tart, onion compote, anchovy. Toast or blinis, butter radish, Maldon Sea Salt
MENU CANAPES MINI TART & QUICHE Mini tart, egg pant caviar, basil, baby artichoke, pecorino Mini tart, foie gras, mango chutney Mini tart, guacamole, piquillos, coriander, sunrise tomato Mini tart, onion
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Menu of the Auberge. The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes :
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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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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
105 per person. Otukan black chocolate tart, cocoa cream Lemon meringue éclair Red fruit salad with raspberry sorbet and thyme biscuit
105 per person - 4 canapes at your choice per person accompanied by a glass of champagne (or a soft drink) Crunchy vegetables tabbouleh, king prawns flavored with mango, basil oil dressing Bresaola and
The Autumn Menu *** 189
The Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Assorted goose foie gras with salted caramel and fragolino grapes Sautéed scallops with parsley roots parsley purée and
PRIVATE DINING AND EVENTS
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SUMMER 2017 PRELUDES NICOLAS RONDELLI
SUMMER 2017 PRELUDES Colored tomatoes and eggplant from Madam Campana 29 iced consommé and shaved summer truffle seasoned with Timut s pepper Outdoor chicken egg 33 Duck foie gras 35 poached in a provençale
Our Chef Stéphane HAISSANT would like to suggest : 9 CUPPED N 2 OYSTERS FROM THE BAY OF CANCALE Cider, soya vinaigrette, confit of shallots 25
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Menu of the Auberge. The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes :
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The lunch menu. Including three glasses of corresponding wines *** *** 138
The tasting menu Variation of goose foie gras with spiced punch and ginger biscuits Sautéed scallop with braised chicory and orange-cardamom sauce Cod poached in olive oil with fondue of nuts Jerusalem
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The Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Variation of goose foie gras with cherries and hazelnuts Carabinero shrimps with fried fennel lettuce and crisp olives Cod
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The lunch menu. Including three glasses of corresponding wines *** *** 138
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The lunch menu. Including three glasses of corresponding wines *** *** 138
The tasting menu Variation of goose foie gras with wild figs and sweet corn Flamed scallop with celery and white emulsified truffle Breton turbot with braised Roman fennel saffron and star anis sauce Lightly
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The lunch menu. Including three glasses of corresponding wines *** *** 138
The tasting menu Variation of goose foie gras with Gravenstein apple and caramelizied hazelnuts Sautéed scallop with leek shells and saffron sauce Breton turbot with braised chicory cedro lemon and orange
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FESTIVE FORMULAS ENTIRE PARTS. Aged grilled beef sirloin from Prince Edward Island, bearnaise sauce 340$
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* * * * * * Strawberry mille feuille with vanilla Chocolate tart with raspberry sorbet & hazelnuts Mango & passion fruit cheese cake with lemon sorbet
For up to 14 guests you will be offered the full set menu on the day. For up to 24 we will kindly ask you to pre-order. For 25 and above, we kindly ask you to choose one starter, one main and one dessert
RESTAURANT GASTRONOMIQUE
AURÉLIEN VÉQUAUD Chef of the Restaurant La Passagère STEVE MORACCHINI Groupe Belles Rives Pastry Chef HÔTEL BELLES RIVES - RESTAURANT LA PASSAGÈRE 33, boulevard Edouard Baudoin - 06160 Juan Les Pins -
MENUS AND À LA CARTE
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Dinner menu DISCOVERY MENU MAD 950 STARTER OYSTERS FROM DAKHLA BAY, CHAMPAGNE ZABAGLIONE ENTRÉE FOIS GRAS RAVIOLI, CHOPPED MUSHROOMS AND SHALLOTS
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35,50 Each person Vat included
Create your menu Choose one starter, one main course and one dessert and begin your voyage true the Mediterranean flavours. Includes: Our Amuse bouche Our couvert The starter The main course The dessert
39,50 Each person Vat included
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ORRERY A la carte Menu
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Net prices - Including service
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S A L A D S. Blue Crab & Citrus Avocado, salmon caviar, coconut, citrus, soft shell crab & micro salad
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AURÉLIEN VÉQUAUD Chef of the Restaurant La Passagère STEVE MORACCHINI Groupe Belles Rives Pastry Chef HÔTEL BELLES RIVES - RESTAURANT LA PASSAGÈRE 33, boulevard Edouard Baudoin - 06160 Juan Les Pins -
Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose. «Summer Menu»
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Menu of Tradition. Braised veal cheeck on Jerusalem artichoke cream and cocoa 100% 26,00
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The lunch menu. Including three glasses of corresponding wines *** *** 138
The tasting menu Variation of goose foie gras with fragola grapes and salted caramel Flamed scallop with potato mousseline chive sauce and sour cream Cod poached in olive oil with sweet chestnuts, celery
200+ : XXXXXX XXXXXXXXXXXXXX
Compiled report for : XX Patient Number: dairy ALPHA-LACTALBUMIN (0) dairy BETA-LACTOGLOBULIN (0) dairy BUFFALO MILK (0) dairy CASEIN (173) dairy COW'S MILK (130) dairy EGG WHITE (69) dairy EGG YOLK (43)
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