SUMMER 2017 PRELUDES NICOLAS RONDELLI

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1 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 barigoule broth with Bellet white wine Catch of Tony, local fisherman from Port du Croûton 38 octopus scall, cold modern style bouillabaisse Langoustines 55 slowly roasted with fresh ceps raw and cooked, tomato-tarragon condiment

2 THE SEA Red mullet and Mediterranean small squids 39 with chopped parsley and garlic, baby potatoes and fennel with pine nuts John Dory 49 gratined with basil and lemon, local zucchini and artisanal papillon pasta with shellfish juice Wild sea bass and red gambas Carabineros 55 thick fillet snacked softly with baby tomatoes Datterino full of sun, grilled chop, fine caponata and juice with sherry vinegar Blue lobster 80 roasted in Vallauris clay with fig leaves, then immersed in a creamy bisque, fregola sarda with ceps and sucrine lettuce WILD WHOLE FISH AND SEAFOOD FROM OUR NEIGHBORS FISHERMEN, MEDITERRANEAN OR BRITTANY FISHING FOR 500 G John Dory, sea bream and red mullet 70 Sea bass, turbot, and sole 80 Blue lobster 100 Royal spiny lobster 120 THE EARTH Beef 48 ribeye with olives, creamy polenta with parmesan, sauce with summer truffles and confits tomatoes Squab from Poitou 50 breast flanked with thin slices of ceps and peaches from Provence, thighs in tajine semolina Lamb from the Pre-Alps of Nice 55 declinaison, lightly smoked eggplant, spring vegetables with a homemade harissa Limousin milk-fed farm veal 75 roasted chop, potatoes gnocchi, girolles and spring onions

3 MENUS LES PÊCHEURS 4 ACTS 85 Outdoor chicken egg or Colored tomatoes and eggplant from Madam Campana iced consommé and shaved summer truffle seasoned with Timut s pepper Red mullet and Mediterranean squids with chopped parsley and garlic, baby potatoes and fennel with pine nuts ou Half-squab from Poitou breast flanked with thin slices of ceps and peaches from Provence, thighs in tajine semolina Peaches in three ways, blackberry sorbet, flavors of pink berries or Mediterranean pine like a soufflé, lemon-pine sorbet TASTING MENU 6 ACTS 125 Duck foie gras poached in a provençale barigoule broth with Bellet white wine Langoustines slowly roasted with fresh ceps raw and cooked, tomato-tarragon condiment John Dory gratined with basil and lemon, local zucchini and artisanal papillon pasta with shellfish juice Veal roasted chop, potatoes gnocchi, girolles and spring onions Wild strawberries on a soft biscuit, balsamic vinegar of Modena IGP 10 years Our selection of fresh and refined cheeses is available in all menus (with a supplement of 10 )

4 QUINTESSENCE OF LOCAL PRODUCTS 7 ACTS 150 Colored tomatoes and eggplant from Madam Campana iced consommé and shaved summer truffle seasoned with Timut s pepper Catch of Tony, local fisherman from Port du Croûton octopus scall, cold modern style bouillabaisse Outdoor chicken egg Red mullet and Mediterranean small squids with chopped parsley and garlic, baby potatoes and fennel with pine nuts Lamb from the Pre-Alps of Nice declinaison, lightly smoked eggplant, spring vegetables with a homemade harissa Olivier Campana s strawberries in three ways, and basil flavor Our selection of fresh and refined cheeses 20 Jean-Paul Veziano farmhouse bread, local jams and honey For your comfort and harmony of the service, these menus are served for the whole table Our menu contains allergens. If you suffer from a food allergy or intolerance, please let a member of the restaurant team know upon placing your order. Race et origin of the beef : Aubrac (France), Simmental (Germany), Aberdeen-Angus (Scotland) Prices are net in euros, all tax included

5 SUMMER 2017 THE EPILOGUE Peaches 20 in three ways, blackberry sorbet, flavors of pink berries Chocolate 20 crispy puffed rice, creamy Kalingo beans, thyme-lemon ice cream Rhubarb 20 Poached with Bourbon vanilla bean, Speculoos flavor, fresh raspberries Mediterranean pine 20 like a soufflé, lemon-pine sorbet Wild strawberries 22 on a soft biscuit, balsamic vinegar of Modena IGP 10 years Fresh fruit 22 Peach, blackberry sorbet Pineapple carpaccio, mango sorbet Olivier Campana strawberries, wild strawberry sorbet