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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LA RESERVE DE NICE «La cuisine, c est quand les choses ont le goût de ce qu elles sont.» Curnonsky Long time ago, I have been overhelmed by the Provence region, which is colorful and culturally rich.

1 LA RESERVE DE NICE «La cuisine, c est quand les choses ont le goût de ce qu elles sont.» Curnonsky Long time ago, I have been overhelmed by the Provence region, which is colorful and culturally rich. Sincere, generous and sunny, it warms me up, awakes my senses and knows how to make me happy. My cuisine is the reflection of this delicacy nature. I hope you will feel it today Sébastien Mahuet Chef de Cuisine

2 LA CARTE Where to start Le Brocoletti as an onctuous velouté scented with fresh herbs chlorophyll, brocoletti nicely steamed in olive oil and topped with ricotta & flower of salt, 25.- italian ham and raviole. Can be made as a vegetarian dish Saint-Jacques scallops roasted in a caper and orange foamy butter, 32.- caramelised chicory and Bigarade vinaigrette. Saint-Jacques scallops as a carpaccio candied beetroot, lemon cream and crunchy beetroot salad The duck foie gras naturally cooked, pistachio bites, pink artichokes «à la Barigoule», 29.- riquette & raw artichokes salad served with a pistachio & olive dressing. Prices are net in euro

3 Sea side The Wild Seabass roasted on the skin and waken up by a countryside lemon, 52.- gnocchi, first seasonal fennel and emulsion of lemon butter. The Catch of the day roasted in a foamy butter, seasonal vegetables cooked in a shrimps & pesto stock Back to Earth The Veal sirloin pancooked «au sautoir» fragrances of star anise & orange zests, spring vegetables The Lamb Lamb shoulder stuffed and stewed, light spices juice, 44.- «panis à l olive», young carrots nicely cooked with cumin. Origin of meat : Veal - Lamb France *Wild fish, Mediterranean sea or Atlantic

4 DELICACIES Cheese and desserts 16.- Les Pâturages Cheese selection, olive oil from Nice, fresh salad and marmalade. The Exotic Ginger & Mango creamy set in a coconut sphere, pineapple poached in syrup and cunningly spiced up with bird s eye chile. The Strawberry As a tartar, carpaccio and lemon jelly, vanilla rice pudding and yoghurt sorbet. The Chocolate Melty «extra bitter Guayaquil 64%» chocolate heart, Gianduja praliné and salted caramel ice cream. Dessert of the day Inspired by our pastry chef.

5 MENU DE LA RESERVE The Full menu is designed for the enjoyment of the whole table. 85 euro as a 4 dishes menu 72 as a 3 dishes menu. Choice on starter, main course and dessert. Cannelloni farci Riviera, fine bouillon of parmigiano reggiano. The duck foie gras naturally cooked, pistachio bites, pink artichokes «à la Barigoule», riquette & raw artichokes salad served with a pistachio & olive dressing. And/Or Saint-Jacques scallops as a carpaccio candied beetroot, lemon cream and crunchy beetroot salad. ~ The Wild Seabass roasted on the skin and waken up by a countryside lemon, gnocchi, first seasonal fennel and emulsion of lemon butter. Or The Veal sirloin pancooked «au sautoir» fragrances of star anise & orange zests, spring vegetables. ~ The Exotic Ginger & Mango creamy set in a coconut sphere, pineapple poached in syrup and cunningly spiced up with bird s eye chile. Or The Chocolate Melty «extra bitter Guayaquil 64%» chocolate heart, Gianduja praliné and salted caramel ice cream.

6 MENU RIVIERA 58 euro *68 euro if you would like the cheese selection Cannelloni farci Riviera, fine bouillon of parmigiano reggiano. Le Brocoletti as an onctuous velouté scented with fresh herbs chlorophyll, brocoletti nicely steamed in olive oil and topped with ricotta & flower of salt, italian ham and raviole. ~~ The Catch of the day roasted in a foamy butter, seasonal vegetables cooked in a shrimps & pesto stock. Or The Lamb Lamb shoulder stuffed and stewed, light spices juice, «panis à l olive», young carrots nicely cooked with cumin. ~~ *Cheese selection, olive oil of Nice, fresh salad and marmalade. ~ The Strawberry As a tartar, carpaccio and lemon jelly, vanilla rice pudding and yoghurt sorbet. Prices are net in euro

35,50 Each person Vat included

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