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 -

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

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

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

KEMPINSKI PALACE PORTOROZ. Three-course Menu

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Menu-A la carte served from Tuesday to Saturday

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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

SUMMER 2017 PRELUDES NICOLAS RONDELLI

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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

MENUS AND À LA CARTE

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canapés pg /2019 Collection (Version 1)

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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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MENUS AND À LA CARTE

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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. Goat cheese from Mr Monteiro in a provencal

Starters Terrine of foie gras with papaya-ginger chutney, toasted brioche and lambs lettuce in cherry dressing Rs 1,090

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Spanish ham «Jabugo» Bellota, wonderful to share 36

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The late summer menu by Claus-Peter Lumpp *** Apéritif etagère * Cold & warm Amuse Bouche ***** Gartinated angler fish with pine kernels grilled bell

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

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

The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes : Menu of the Auberge 2 Dishes to be chosen Cheese Dessert 73 euros 2 Dishes to be chosen Dessert 63 euros Mackerel Fillet Cooked

Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose. «Autumn Menu»

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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

STARTERS. Poached chicken and chervil terrine chicken crackling, sautéed woodland mushrooms, broccoli cress and a red onion jam

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2018 Autumn Menu. For your special diets and intolerances, please contact the service personnel.

2018 Autumn Menu For your special diets and intolerances, please contact the service personnel. Just a slight breeze, starters Woodland mushrooms & organic free-range egg V - G 24.- Banana shallot preserve,

Menu Bistrot. (3 course menu - lunch only except Sunday and Bank Holiday) 41,00

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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, wonderful to share 36. Organic local egg, 29 half cooked, cepes mushrooms, frog legs, parsley

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200+ : XXXXXX XXXXXXXXXXXXXX

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2018 Autumn Menu. For your special diets and intolerances, please contact the service personnel.

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chilled seafood appetizers salad & soup HK grand shellfish tower* lobster, king crab, gulf shrimp, oysters, clams, scallop coconut ceviche 400

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Giovanni Ferlito Head Sommelier offers a choice of classic or fine wines by the glass

ARTS DE LA TABLE BEEF WELLINGTON 85 Perigord Truffle and Wild Mushrooms Please allow 40 minutes preparation time Serves minimum two people SPICED BRESSE DUCK 90 Apricot and Raisin Please allow 45 minutes

Clafoutis of quince / vanilla ice cream Or Puff pastry with Figs and honey Or Grand cru chocolate with sparkling feuillantine

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The Autumn Menu *** 189

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