Menu e carte Il Park 45

Informazioni e prenotazioni: +33 (0)4 93 38 15 45

Le Semainier

'Weekly menu' available for lunch from Monday to Friday

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


Enjoy the surprising and gourmet weekly menu by Chef Hervé Busson

INFORMATION AND BOOKINGS: +33 (0)4 93 38 15 45

Le Week-End

'WEEK-END MENU' AVAILABLE FOR LUNCH FROM SATURDAY TO SUNDAY

Menu in 4 services
Starter / Fish / Meat / Dessert

Depending on the seasonal market and the inspiration of the Chef

€54

A-la-Carte

Starters

Organic vegetables a la grecque with coriander, button mushrooms and tomato confit - 25€

Lobster soup, chestnuts and wild mushrooms, red kuri squash gnocchi - 36€

Semi-cooked duck foie gras from the Landes, quince marmalade with cinnamon and pomegranate - 33€

Marinated Mediterranean mackerel, cucumber jus, vegetables a la grecque with coriander - 22€

Scallop carpaccio and organic smoked salmon tartare, Petrossian “Sevruga Imperial” caviar, tangy broccolini with lemon oil - 57€


Main Course - Fish dishes

Fisherman’s pot, bouillabaisse juices, potato gnocchi with saffron - 47€

Monkfish tail with shallot and wine sauce, ratte potato purée, Taggiasca olives - 39€

John Dory in a citrus marinière sauce, beetroot, velvety endives with local lemon - 43€

Scallops a la plancha, cep and artichoke risotto, parmesan cream - 45€


Main Course - Meat dishes

Pumpkin risotto, assorted ceps and forest mushrooms - 32€

Bruno Verzeni’s free-range squab, sautéed foie gras, pumpkin and Jerusalem artichoke confit, spiced pear - 36€

Fillet of Simmental beef with pepper, cep and parsley ravioli with parmesan - 43€

Sisteron lamb, chard and chanterelle bake, rosemary and sweet garlic jus - 41€


Cheese

A selection of fresh and ripened cheeses - 22€


Desserts by Lauriane

Caramelised apple, light mousse, cinnamon ice cream and crisp pastry - 19€

Peanut brownie inspired by a “Snickers”, whipped chocolate cream and caramel ice cream - 24€

Spiced stewed pears, ice cream and cream of walnut, brioche French toast - 21€

Spiced roast figs, Tawny port jelly, cream infused with fig leaf, almond ice cream - 22€

 

Le Menu

Marinated Mediterranean mackerel, cucumber jus, vegetables a la grecque with coriander


John Dory in a citrus marinière sauce, beetroot, velvety endives with local lemon

- OR -

Bruno Verzeni’s free-range squab, sautéed foie gras, pumpkin and Jerusalem artichoke confit, spiced pear


Caramelised apple, light mousse, cinnamon ice cream and crisp pastry

€65

Le Gourmet

Lobster soup, chestnuts and wild mushrooms, red kuri squash gnocchi

- OR -

Semi-cooked duck foie gras from the Landes, quince marmalade with cinnamon and pomegranate


Scallops a la plancha, cep and artichoke risotto, parmesan cream


Sisteron lamb, chard and chanterelle bake, rosemary and sweet garlic jus


Spiced stewed pears, ice cream and cream of walnut, brioche French toast

- OR -

Peanut brownie inspired by a “Snickers”, whipped chocolate cream and caramel ice cream

€95

L’Epicure

Organic vegetables a la grecque with coriander, button mushrooms and tomato confit


Scallop carpaccio and organic smoked salmon tartare, Petrossian “Sevruga Imperial” caviar, tangy broccolini with lemon oil


Monkfish tail with shallot and wine sauce, ratte potato purée, Taggiasca olives


Fillet of Simmental beef with pepper, cep and parsley ravioli with parmesan


Peanut brownie inspired by a “Snickers”, whipped chocolate cream and caramel ice cream

- OR -

Spiced roast figs, Tawny port jelly, cream infused with fig leaf, almond ice cream


€125

Prenota il tuo tavolo

Informazioni e prenotazioni: +33 (0)4 93 38 15 45

Miglior prezzo del mese :

Miglior prezzo disponibile

Non disponibile

Durata minima del soggiorno

Fermé à l'arrivée

Chiuso alla partenza

Il tuo soggiorno :

Numero di notti :

 

Altri siti :

Nessuna disponibilità

Totale stimato :

Nessuna disponibilità