RESTAURANT GASTRONOMIQUE

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AURÉLIEN VÉQUAUD Chef of the Restaurant La

Baudoin - 06160 Juan Les Pins - FRANCE T :

1 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 Juan Les Pins - FRANCE T : info@bellesrives.com

2 WEIGH ANCHOR Chef de Cuisine : Aurélien VÉQUAUD MARINATED SEA SCALLOPS 37 Preserved kohlabi, country-side tangerine dressing and torched lemon BRAISED COUNTRY-SIDE CELERY 29 Cazette nuts cream flavored with roasted buckwheat seeds BRITTANY LOBSTER 39 Pear flavored with cardamom, roasted squash seeds and cocoa beans CRAB MEAT RAVIOLI 33 Colored with coral, platine caviar and verbena foam SAIL AWAY STEAMED SEABASS 55 Watercress cream, Graffiti cauliflower, clams tongues, combawa foam ROASTED RED MULLET 56 In a "Boui-abaisso" way, broth of fish infused of lemon grass ROASTED LAMB WITH TARRAGON 46 Shoulder rolled with swiss-chard and glazed turnips POULTRY FROM DANIEL RAYMOND 49 Roasted breast, gnocchi flavored with red kuri squash Toasted preserved leg with salsify CHEESE ARTISANAL MATURED AND FRESH CHEESES by Eric Gayraud à Valbonne 18 KNEADED FRESH BREADS by our baker, Jean-Paul Veziano, Old City of Antibes Gluten free Vegetarian Meats originate : France (poultry, lamb) - The Chef will be at your disposal for any query of dishes not "a la carte". Booking within 24 hours

3 Chef Pâtissier : Steve MORACCHINI Pastry Chef of the Year Gault & Millau 2016 TO THE LAND DESSERTS PEAR 19 Light mousse, roasted nuts sponge cake, Williams pear sorbet SOUFFLE 19 Flavored with lemon from Menton, refreshed with a bergamot sorbet CARAMEL 19 Toffy biscuit stuffed with vanilla chantilly, Fleurette flavored with cinder crunch topping CAFE 19 Peanuts brittle, Arabica and dulcey chocolate mousse, moka ice cream POMELOS 19 Lychee cream, burned pomelos, vanilla and lychee sorbet, aloe vera cubes & vanilla biscuit CHOCOLATE 19 Light white chocolate cream, parsley sorbet, Jivara chocolate streusel, parsley foam Please order your desserts at the beginning of your meal WITH THE DESSERT Wine (10 cl) Gaillac, "Mauzac", 2014, (blanc moelleux) 16 Passito di Pantelleria "Ben Ryé" - Italy 25 Nectar de Kefraya - Lebanon 16 Antalolikos Nemea - Greece 16 Pinot Gris Cuvée spéciale Z.Humbrecht - France 95

4 INSPIRATION MENU PRESERVED POTATO Smoked Ratte potato foam and broth of dried potato skins ROE FILLET Fondant quince glazed with a pepper juice and crispy mandiant SOUFFLE Flavored with lemon from Menton, refreshed with a bergamot sorbet LUNCH MENU from Wednesday to Saturday appetizer + main course OR main course + dessert appetizer main course dessert

5 SEA HERITAGE SEA-FOAM... MARINATED SEA SCALLOPS Preserved kohlabi, country-side tangerine dressing and torched lemon PRESERVED CODFISH Vitelotte potatoes, pistachio and lemon seasoning, gratinated Callista CRAB MEAT RAVIOLI Colored with coral, platine caviar and verbena foam STEAMED SEABASS Watercress cream, Graffiti cauliflower, clams tongues, combawa foam CAFE Peanuts brittle, Arabica and dulcey chocolate mousse, moka ice cream 95 Menu must be chosen by all guests

6 GETAWAY INVITATION This seven course tasting menu is based on Chef inspiration. A culinary adventure to discover local products from our land and sea. 130 Menu must be chosen by all guests

7 HÔTEL BELLES RIVES - RESTAURANT LA PASSAGÈRE 33, boulevard Edouard Baudoin Juan Les Pins - FRANCE T : info@bellesrives.com

RESTAURANT GASTRONOMIQUE

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 -