À-la-carte & fixed-price menus Le Park 45

Information and bookings: +33 (0)4 93 38 15 45

Le Semainier

'Weekly menu' available for lunch from Monday to Saturday

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

A-la-Carte

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€

Le Menu

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

€65

Le Gourmet

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.

€85

L’Epicure

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.

€125

Book your table

Information and bookings: +33 (0)4 93 38 15 45

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