AUTUMN 2017 PRELUDES NICOLAS RONDELLI

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Dwain Stevens
5 years ago
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1 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 a provençale barigle broth with Bellet white wine Catch of Tony, local fisherman from Port du Croûton 38 octopus scall, cold modern style billabaisse Langstines 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 Iberian ham, cocos of Paimpol cooked with fresh figs and butternut squash under a white Porto veil Wild sea bass 60 cooked in two ways, fillet glazed with artichokes juice, roasted chop, shells and artichokes simmered together, old Balsamic vinegar from Modena 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 Squab from Poit 50 breast flanked with thin slices of ceps and peaches from Provence, thighs in tajine semolina Australian Black Angus Beef 60 filet selected and maturated by r care, sautéed potatoes with ceps and juice Venison 60 roasted filet with quince and Timut pepper, fine butternut puree, blackcurrant and salsify, juice of a civet with Ashanti chocolate Limsin milk-fed farm veal 75 chop roasted with a butter with walnuts and pine nuts, fricassee of chanterelles with vin jaune, spinach and small gnocchi of potatoes

3 MENUS LES PÊCHEURS 4 ACTS 85 Outdoor chicken egg crust of ceps and girolles, fine chips of Cecina de León Beautiful oysters local lemon cromesquis on a thin buckwheat biscuit Red mullet and Mediterranean squids with chopped parsley and garlic, baby potatoes and fennel with pine nuts Duckling roasted breast with quince and Timut pepper, fine butternut puree, blackcurrant and salsify, juice of a civet with Ashanti chocolate Figs Mediterranean pine like a sfflé, lemon-pine sorbet TASTING MENU 6 ACTS 125 Duck foie gras poached in a provençale barigle broth with Bellet white wine Langstines slowly roasted with fresh ceps raw and cooked, tomato-tarragon condiment John Dory gratined with Iberian ham, cocos of Paimpol cooked with fresh figs and butternut squash under a white Porto veil Veal chop roasted with a butter with walnuts and pine nuts, fricassee of chanterelles with vin jaune, spinach and small gnocchi of potatoes Wild strawberries on a soft biscuit, balsamic vinegar of Modena 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 Catch of Tony, local fisherman from Port du Croûton octopus scall, cold modern style billabaisse Beautiful oyster local lemon cromesquis on a thin buckwheat biscuit John Dory gratined with Iberian ham, cocos of Paimpol cooked with fresh figs and butternut squash under a white Porto veil Red mullet and Mediterranean small squids with chopped parsley and garlic, baby potatoes and fennel with pine nuts Venison roasted filet with quince and Timut pepper, fine butternut puree, blackcurrant and salsify, juice of a civet with Ashanti chocolate Figs Our selection of fresh and refined cheeses 20 Jean-Paul Veziano farmhse bread, local jams and honey For yr comfort and harmony of the service, these menus are served for the whole table Our menu contains allergens. If y suffer from a food allergy or intolerance, please let a member of the restaurant team know upon placing yr order. Race et origin of the beef : Australian Black Angus- Premium Marble Reserve Prices are net in euros, all tax included

AUTUMN 2017 THE EPILOGUE Figs 20 Three chocolates 20 in a mille-feuille spirit, roasted sesame, Jivara ice cream, flower of salt tip Mediterranean pine 20 like a sfflé, lemon-pine sorbet Wild

5 AUTUMN 2017 THE EPILOGUE Figs 20 Three chocolates 20 in a mille-feuille spirit, roasted sesame, Jivara ice cream, flower of salt tip Mediterranean pine 20 like a sfflé, lemon-pine sorbet Wild strawberries 22 on a soft biscuit, balsamic vinegar of Modena IGP 10 years Fresh fruit 22 Roasted figs, olive oil ice cream Pineapple carpaccio, mango sorbet Local s strawberries, wild strawberry sorbet

SUMMER 2017 PRELUDES NICOLAS RONDELLI

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