Starter and main course - €29
OR
Main course and dessert - €29
OR
Starter, main course and dessert - €39

Starters

Niçois carpaccio of Mediterranean tuna, prawn tartare with preserved lemon - 24€

Risotto of scampi, morel mushrooms and Jean-Charles Orso’s asparagus, shellfish and coral juices - 32€

Semi-cooked duck foie gras, stewed rhubarb and strawberries - 29€

Provencal asparagus, single cream and Petrossian ossetra imperial caviar - 48€

Organic ricotta tart made with local lemons, crisp shaved vegetables from Philippe Auda - 21€

Fish

Fisherman’s pot, bouillabaisse juices, potato gnocchi with saffron - 42€

Pan-fried hake, savory, spring onion juices, Philippe Auda’s organic baby vegetables - 27€

Fillet of sole strips, potato emulsion with fresh morel mushrooms and scattered vegetables - 38€

Meats

Roast spring lamb from Sisteron with pesto, new-season courgettes, gnocchi with taggiasca olives - 36€

Milk-fed Limousin veal, taleggio ravioli, Philippe Auda’s organic vegetables - 31€

Tender fillet of Simmental beef in a herb pastry crust, asparagus and parmesan - 32€

Cheese

The cheese trolley, from Ceneri - €21

Desserts

Moist pecan biscuit and crisp tuile, local lemon cream, pecan nut ice cream - 21€

Green apple with kaffir lime, granny smith sorbet, vanilla biscuit and meringue - 15€

Tropical indulgence of passion fruit cream, fresh mango, passion fruit and cardamom sorbet - 17€

Madagascar chocolate, cocoa nib biscuit, brownie, chantilly cream and Timut pepper ice cream - 24€

Niçois carpaccio of Mediterranean tuna, prawn tartare with preserved lemon

Pan-fried hake, savory, spring onion juices, Philippe Auda’s organic baby vegetables

- OR -

Milk-fed Limousin veal, taleggio ravioli, Philippe Auda’s organic vegetables

Tropical indulgence of passion fruit cream, fresh mango, passion fruit and cardamom sorbet

Semi-cooked duck foie gras, stewed rhubarb and strawberries.

Fillet of sole strips, potato emulsion with fresh morel mushrooms and scattered vegetables.

Tender fillet of Simmental beef in a herb pastry crust, asparagus and parmesan.

Moist pecan biscuit and crisp tuile, local lemon cream, pecan nut ice cream.

Provencal asparagus, single cream and Petrossian ossetra caviar.

Risotto of scampi, morel mushrooms and Jean-Charles Orso’s asparagus, shellfish and coral juices.

Fisherman’s pot, bouillabaisse juices, potato gnocchi with saffron.

Roast spring lamb from Sisteron with pesto, new-season courgettes, gnocchi with taggiasca olives.

Madagascar chocolate, cocoa nib tuile biscuit, brownie, chantilly cream and Timut pepper ice cream.