Menu - Mougins

Lunch Menu

Only served at lunch from Monday to Saturday - €29

Special of the Day

1 Glass of Wine

1 Coffee "Gourmand"

Special of the Day - €24

Monday
Tortellini

Salmon and Lobster Mousseline Tortellini with Vermouth Melted Leeks and Creamy Bisque

Tuesday
Pork

Pork Ribs in Puff Pastry Crust, Variation of Onion

Wednesday
​​​​​​Locally Caught Fish​​​

Fish Soup by L'Amandier

Thursday
Conchiglioni

Stuffed Conchiglioni with Veal Blanquette, Mushroom Duxelles, Melting Carrot

Friday
Aïoli

Steamed Cod Fish and Fresh Vegetables

Saturday
Pot au Feu

Pot au Feu Amandier's Style

Head chef sébastien zunino
Beef origin: France - net prices

Menu Musée - €45
Served lunch and dinner

Leeks in Shellfish Vinaigrette, Octopus Condiment, Lemon-Samphire Sorbet

or

Ham, Butter, Cheese Sandwich, Restyled in the Original Way

or

Organic Soft Boiled Egg, Creamy Pumpkin, Mushrooms with Garlic and Parsley

Meltingly Soft Salmon and Saffron Rice in Swiss Chard Leaves, Creamy Shellfish Sauce

or

American-Style Prawn, Melting Potatoes in Nori Powder, Candied Garlic Clove, Glazed Turnip

or

Ballotine of Cockerel Stuffed with Boletus, Pressed Potato and Truffled Celery, Roasted Celery Puree

or

Braised Lamb Like a Navarin, Creamy Polenta

Assortment of Goat Cheese from the Goat Farm from Mons - +5€

Desserts should be ordered at the beginning of the meal.

French Toast Brioche, Apple Mille-Feuille, Vanilla Cream, Cider Sorbet

or

Hazelnut Biscuit, Coffee Cream, Chocolate Ganache, Crunchy Praline, Coffee Ice Cream

or

Coconut Crème Brulée, Coconut Sponge Cake, Grapefruit Tartare, Lychee Sorbet

or

Exotic Soufflé, Roasted Pineapple Tartare Flambéed with Rum, Coconut Ice Cream - +3€

Head chef sébastien zunino
Beef origin: France - net prices

Tasting menu - €69
​​​​Served at lunch and dinner

Accueil
Swiss Chard Fried Ravioli, Truffle Croque Monsieur, Oregano Focaccia

Appetizers
Velouté of the Day

Les Entrées du Musée

Leeks in Shellfish Vinaigrette, Octopus Condiment, Lemon-Samphire Sorbet

or

Ham, Butter, Cheese Sandwich, Restyled in the Original Way

or

Organic Soft Boiled Egg, Creamy Pumpkin, Mushrooms with Garlic and Parsley

Les Entrées du Chef

Foie Gras Terrine with Gingerbread, Smoked Breast of Duck, Pear Poached in Red Wine

or

Salmon and Lobster Tortellini, Dry Vermouth Melted Leeks, Creamy Bisque

or

Scallop Ravioli with Cuttlefish Ink, Celeriac Mousseline, Cider Reduction, Roasted Celery Consommé

Fosh or Meat

Meltingly Soft Salmon and Saffron Rice in Swiss Chard Leaves, Creamy Shellfish Sauce

or

American-Style Prawn, Melting Potatoes in Nori Powder, Candied Garlic Clove, Glazed Turnip

or

Ballotine of Cockerel Stuffed with Boletus, Pressed Potato and Truffled Celery, Roasted Celery Puree

or

Braised Lamb Like a Navarin, Creamy Polenta

Assortment of Goat Cheese from the Goat Farm from Mons - +5€

Dessert

French Toast Brioche, Apple Mille-Feuille, Vanilla Cream, Cider Sorbet

or

Hazelnut Biscuit, Coffee Cream, Chocolate Ganache, Crunchy Praline, Coffee Ice Cream

or

Coconut Crème Brulée, Coconut Sponge Cake, Grapefruit Tartare, Lychee Sorbet

or

Exotic Soufflé, Roasted Pineapple Tartare Flambéed with Rum, Coconut Ice Cream

Chef de Cuisine Sébastien Zunino - Beef origin: France - Net prices

The menu - to share

Focaccia - €16
Focaccia with Oregano, Black Olive Tapenade

Prawn - €20

Crunchy Prawns, Tartar Sauce

Beef - €22

Tataki, Asian Condiments

Starters

Organic Egg ​​​​​- €16

Organic Soft Boiled Egg, Creamy Pumpkin, Mushrooms with Garlic and Parsley

Leek - €18

Leeks in Shellfish Vinaigrette, Octopus Condiment, Lemon-Samphire Sorbet

Ham, Butter, Cheese - €20

Sandwich, Restyled in the Original Way, Melanosporum Truffle Shavings

Foie-Gras - €22

Foie Gras Terrine with Gingerbread, Smoked Breast of Duck, Pear Poached in Red Wine

Scallops - €24

Scallop Ravioli with Cuttlefish Ink, Celeriac Mousseline, Celery-Apple Condiment, Cider Reduction, Roasted Celery Consommé

Chef de Cuisine Sébastien Zunino - Beef origin: France - Net prices

Pasta And Risotto

Tortellini - €34

Lobster and Salmon Mousseline Tortellini with Dry Vermouth Melted Leeks
And Creamy Bisque

Risotto - €38

Risotto with Truffle Cream, "Flambés" in the Grana Padano Wheel, Freshly Grated Truffle 

Fish
All our fish is served with a garnish of your choice

Cod ​​​​​- €32

Crispy Cod, XO Sauce from L’Amandier

Fishing Day - €34,

Virgin Oil Amandier's Style

Turbot - €10/100g

Sliced, Roasted

Meat
All our meats are served with a garnish of your choice

Pork ​​​​​- €32

Pork Chop Cooked at Low Temperature Then Roasted

Beef - €36

Consult the Suggestions Slate

Poultry - €80

Cooked on the Carcass, Thighs Stuffed with Morels and Confit, Morel Sauce

Our trimmings
All our fish and meat dishes are served with a garnish of your choice
Additional trim - 5€

Creamy Risotto

Potato: Fries or Mashed

Pasta with Butter

Mesclun salad with Olive Oil,

Carrot with Garlic and Parsley

Cauliflower Gratin

Desserts

Refined cheeses ​​​​​- €12
Assortment of Cheeses, Mesclun, Olive Oil

Le Café Gourmand - Expresso - €10

Le Digestif Gourmand - Digestif (2 cl)  - €13

Coco- Grapefruit - €12

Coconut Crème Brulée, Coconut Sponge Cake, Grapefruit Tartare, Lychee Sorbet

Apple - €12

French Toast Brioche, Apple Mille-Feuille, Vanilla Cream, Cider Sorbet

Opéra - €12

Hazelnut Biscuit, Coffee Cream, Chocolate Ganache, Crunchy Praline, Coffee Ice Cream

Le Soufflé - €14

Exotic Soufflé, Roasted Pineapple Tartare Flambéed with Rum, Coconut Ice Cream

TO ACCOMPANY YOUR DESSERTS ...

Vins Blancs 

Coteaux Du Layon "Or Et Lumière" Les Terroirs De La Noëlle - 8€

Muscat de Rivesaltes - Domaine Pouderoux  - 8.50€

Loupiac Château Mazarin - 9€

Net prices - Service included

Easter lunch

Sunday 20 April 2025

70 € per person

Entrance

Pig's Trotter Croquette, Herb Ravigote Sauce

*

Strawberry and Radish Tartlet, Lime Butter

Amuse-Bouche des Copains de Mons

Goat Cheese Ice Cream, Honey

Organic eggs from La Ferme de La Plume Blanche

Crispy Surprise Egg, Pea Salad

La Gambas – La Fleur de Courgette

Prawns and Zucchini Flowers Cooked at Low Temperature, Zucchini and Basil Purée,

Black Olive Coulis, Head of Prawn Oil

French Label Rouge lamb

French Red Label Lamb: Preserved and Shredded, Roasted Green Asparagus

Easter Dessert

If you have any allergies, intolerances or special dietary requirements, please let us know. We will do our utmost to accommodate you as far as possible.