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 - FRANCE T : +33 4 93 61 02 79 - info@bellesrives.com bellesrives.com Open Wednesday to Sunday from 7:30 pm to 9:30 pm
Chef de Cuisine : Aurélien VÉQUAUD WEIGH ANCHOR WILD GREY MULLET 35 Marinated with sudachi lemon and pepper mint LANGOUSTINE 42 Cooked in a salt crust, cime di rapa and Buddha s hand ARTICHOKE 45 Old parmesan cheese tart with truffle and lovage oil MEDITERRANEAN CRAB 40 Open ravioli, osetra caviar, rosemary foam SAIL AWAY ANGLER FISH 54 Flame-grilled, pea fricassee with tarragon and smoked anchovies RED MULLET 60 Flame-burnt in a "Boui-abaisso" way, rockfish broth infused with lemon grass ALPILLES LAMB 55 Saddle into linseed and Nori seaweed crust, "Epicure Sudiste" fennel ROASTED PIGEON 58 Glazed turnips, lemon condiment, pigeon leg ravioli, absinthe consommé CHEESE ARTISANAL MATURED AND FRESH CHEESES by Eric Gayraud à Valbonne 18 HOMEMADE KNEADED FRESH BREADS Meats originate : France (pigeon, lamb) - The Chef will be at your disposal for any query of dishes not "a la carte". Booking within 24 hours
Chef Pâtissier : Steve MORACCHINI Pastry Chef of the Year Gault & Millau 2016 TO THE LAND DESSERTS ORIADO 60% ORGANIC CHOCOLATE 19 Crispy biscuit with Sichuan pepper flavors, candied ginger ice cream MADAGASCAR S VANILLA 19 Caramelized waffle, vanilla mousse and ice cream MEDITERRANEAN LEMON 20 Soufflé minute, kalamansi sorbet ALOE VERA 19 Mascarpone meringue, cherry blossom tea ice cream CAZETTE HAZELNUT 19 Arabica flavors, Gavotte biscuit, praliné ice cream and grenade juice Please order your desserts at the beginning of your meal WITH THE DESSERT Wine (10 cl) Strohwein - Neusiedlersee - Autriche 16 Vin d Autan - Robert Plageoles - Sud Ouest - France 25 Icewine - Ziraldo - Niagara - Canada 25 Pinot Gris Cuvée spéciale Z.Humbrecht - Alsace - France 95
VEGETARIAN MENU This menu with vegetal notes is elaborated with the most beautiful vegetables of Provencal stalls. Our producers gave them the best of their land, we sublimate them. ARTICHOKE Old parmesan cheese tart with truffle and lovage oil PROVENCE ASPARAGUS Puffed cereals, goat cheese cream with bergamot oil CROUNTRYSIDE CIME DI RAPA Slowly caramelized, grape fruit and Timut pepper SAFFRON GNOCCHI Wild grass and bear s garlic ALOE VERA Mascarpone meringue, cherry blossom tea ice cream 105
SEA HERITAGE WILD GREY MULLET Marinated with Sudachi lemon and pepper mint MEDITERRANEAN BONITO Citrus rind cream, grilled pomelos HALIOTIS Shellfish broth with lemon grass, smoked swordfish ROASTED SEABASS Young onion, bear s garlic broth and platine caviar CAZETTE HAZELNUT Arabica flavors, Gavotte biscuit, praliné ice cream and grenade juice 105 Menu must be chosen by all guests
GETAWAY INVITATION This seven course tasting menu is based on Chef inspiration. A culinary adventure to discover local products from our land and sea. 130 Menu must be chosen by all guests
HÔTEL BELLES RIVES - RESTAURANT LA PASSAGÈRE 33, boulevard Edouard Baudoin - 06160 Juan Les Pins - FRANCE T : +33 4 93 61 02 79 - info@bellesrives.com bellesrives.com Open Wednesday to Sunday from 7:30 pm to 9:30 pm