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 -

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 -

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 -

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, 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

Invites you to a tasteful and unique experience

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

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-A la carte served from Tuesday to Saturday

L Opéra Menu-A la carte served from Tuesday to Saturday Starters A sphere of lightly cooked foie gras with Jurançon wine, grapefruit jelly, mango chutney and a spiced tuile 29 Golden browned frog legs

MENU. Summer Vegetables and Fruits as a Painter's Pallet 38. Goose Foie Gras and Truffle terrine with garnish 48

MENU SUMMER VEGETABLES Summer Vegetables and Fruits as a Painter's Pallet 38 GOOSE FOIE GRAS Goose Foie Gras and Truffle terrine with garnish 48 TRUFFLE Potato and Truffle emulsion ½ Ption 45 CAVIAR Sliced

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

*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

THE REPULSE BAY CLASSIC MENU

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MENU. Winter Vegetables as a Painter's Pallet 38. Goose Foie Gras and Truffle terrine with garnish 48. Potato and Truffle emulsion ½ Portion 45

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

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*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

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_Truffle Menu_. Farmhouse egg, Roero and Valcasotto. Marinated egg yolk, creamed Roero potatoes and Valcasotto cheese fondue. The classic Tajarin

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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

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

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The Lunch Menu. including three glasses of corresponding wines *** ***

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

North Atlantic Prawns English cucumber, shellfish bisque mayonnaise. Bagel toast

CLASSIC STARTERS Kidderton Goat s Cheese, SW6 Seed and Nut Coated (V) English heritage beetroot and baby leek. Smoked Yorkshire rapeseed oil. Brick Lane Recipe Salt Beef House cooked Brick Lane recipe

THE REPULSE BAY CLASSIC MENU. The famous Repulse Bay Caesar salad prepared at your table topped with your choice of shaved Parma ham or grilled prawns

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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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Menu of the Auberge. The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes :

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Spanish ham «Jabugo» Bellota, wonderful to share 36

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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

Net prices - Including service

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2 Dishes to be chosen Cheese Dessert 75 euros 2 Dishes to be chosen Dessert 65 euros

The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes : Menu of the Auberge 2 Dishes to be chosen Cheese Dessert 75 euros 2 Dishes to be chosen Dessert 65 euros Duo of Wild Giant Prawns

Our Spring & Summer Dining Menu has been created by our talented chefs to showcase the best of this season s produce with a focus on provenance and sustainability of ingredients. Trinity Hall has a sustainability

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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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MENU. Summer Vegetables and Fruits as a Painter's Pallet 38. Goose Foie Gras and Truffle terrine with garnish 48

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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

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Oysters Oman's first harvest long shell, delicate white flesh, clean nutty taste Tsarskaya White flesh, firm to crunchy, pure and intense, full bodied flavor *with lime, lemon & sauce mignonette *minimum

The lunch menu. Including three glasses of corresponding wines *** *** 138

The tasting menu Variation of goose foie gras with cherries and old balsamic vinegar Sautéed carabinero shrimps with avocado, lemon and sour cream Breton turbot with fennel pastis and bouillabaisse sauce

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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

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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

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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 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

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