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

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Nickolas Wiggins
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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

1 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 Red tuna, 31 half cooked, whipped cream with yuzu, fennel salad with passion fruit and wasabi Langoustine, 39 peas with spring onion, langoustine, grilled grapefruit, candied lemon Red mullet, 26 rockfish broth, artichoke, potato, pak choi cabbage, toasted bread Royal Ossetra caviar 50g to share 240 FISH Turbot, 49 artichoke in different texture, truffle pearl Black Cod, 42 marinated with miso, saké, yuzu and honey, cooked in high temperature, beetroot variation, pak choï cabbage, carmin and yellow turnip purée Octopus, 37 potato gnocchi, tomato purée with ange and saffron, fennel emulsion Blue lobster, 85 romanesco cabbage with watercress and yuzu, mussels and vongole, young vegetables, coconut milk and curry Depending on the fishing of the day, grilled, f two 130 Some dishes might contain allergens. Please ask confirmation to our Maître d hôtel We propose vegetarian and gluten-free menu.

2 MEAT Half young pigeon, 39 in bread crust, stuffed leg, tarragon turnip Veal chop, 85 and seasonal vegetables, f two Black Angus beef, 49 fillet served rare, fondant potatoes, shallot preserved with ange, beef juice with Maniguette pepper Lamb, 43 chop, sweetbread, saddle, stuffed tomato and onion, artichoke DESSERTS Selection of cheese from Maître Bdier 23 Our pastry Chef Marc Payeur suggests you: His Signature desserts Chocolate, passion fruit in cocoa pod, 19 black chocolate from Maison Duplanteur, passion fruit, chocolate cream and sponge cake, hazelnut praline with Penja pepper, cocoa sbet *Maury «Mas Amiel» Vintage Rum baba, sprinkled with rum, served with whipped cream, pineapple and lime 22 (please der at the beginning of the meal) *Rum Zacapa Wild strawberry, white cheese and lime sbet, strawberry juice with sage herbs 30 *Muscat «Moderato» Domaine Casabianca His seasonal creations Cherry, 20 raw and cooked with balsamic vinegar, white cheese emulsion, cherry sbet and juice, pistachio * Sauternes Château du Levant Apricot and almond, 21 apricot and ginger sbet *Côteaux du Layon Rocheft Château Pierre Bise Sbet & ice cream 17 *Champagne Roederer Brut Rosé *Wine, alcohol and champagne suggestion price per glass / 10cl per glass except f the rum at 5cl Beef from United States, Pigeon, Lamb and Veal from France

3 MENU INTEMPOREL Starter - main course - dessert 68 Mozzarella, artichoke variation, parmesan, olive and lemon zest Duck foie gras, cooked with peach liqu, peach in syrup with verbena Carnaroli rice, risotto with squid and green asparagus, chizo and Espelette pepper Roasted pigeon, vegetables and braised lettuce Chocolate, passion fruit in cocoa pod, black chocolate from Maison Duplanteur, passion fruit, chocolate cream and sponge cake, hazelnut praline with Penja pepper, cocoa sbet Cherry, raw and cooked with balsamic vinegar, white cheese emulsion, cherry sbet and juice, pistachio

MENU INCONTOURNABLE Royal Specialties Menu served to all the guests 100 Red mullet, rockfish broth, artichoke, potato, pak choi cabbage, toasted bread Langoustine, peas with spring onion,

4 MENU INCONTOURNABLE Royal Specialties Menu served to all the guests 100 Red mullet, rockfish broth, artichoke, potato, pak choi cabbage, toasted bread Langoustine, peas with spring onion, langoustine, grilled grapefruit, candied lemon Turbot, artichoke in different texture, pearl of truffle Black Angus beef, fillet served rare, fondant potatoes, shallot preserved with ange, beef juice with Maniguette pepper Apricot and almond, apricot and ginger sbet

5 Free Gluten menu Starter-main course-dessert 68 Local tomatoes, verbena, stracciatella from Nice Red tuna, half cooked, whipped cream with yuzu, fennel salad with passion fruit and wasabi Turbot, artichoke in different texture, pearl of truffle Lamb, chop, sweetbread, saddle, stuffed tomato and onion, artichoke Seasonal Vacherin Vegetarian menu Starter-main course-dessert 68 Local tomatoes, verbena, stracciatella from Nice, grissini with basil Mozzarella, artichoke variation, parmesan, olive and lemon zest Creamy risotto with seasonal vegetables Seasonal vegetables with ange pulp Apricot and almond, apricot and ginger sbet Prix nets en euros

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