Menus

Lunch Menu - €25

Only served at lunchtime from Monday to Saturday

Single dish - €21

 Speciality of the Day

1 glass of wine

1 Café Gourmand

Lunch Menu

Niçoise Speciality - Main course €21

Monday


Ravioli
With Salmon and Lobster Mousseline, Leek Fondue with Noilly Prat Creamy Bisque
 

Tuesday


Aïoli
Steamed Cod Fish and Fresh Vegetables
 

Wednesday


Lamb
Pressed and Confit in its Gravy and French Style Peas

Thursday

Salmon
In Tataki, Raw and Cooked Seasonal Vegetables,
Olive Oil and Lemon Vinaigrette

Friday

Rock Fish

Bouillabaisse Style Fish Soup with Rock Fish

Saturday


Sea Bream
In a Puff Pastry, Gremolata Courgette

Sunday


Rabbit
Leg of Rabbit Confit, Potato Salad with Mustard

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

Cartes et Menu

Musée Menu

Served at lunchtime and in the evening - €38

Le Céleri
Celeriac and Poultry Mousseline with Thyme in a Mille-Feuille,
Variation of Celery, Yuzu Jam

Or
 
Egg
Soft Boiled Egg, Mushroom Cream, Sauteed Porcini with Savory,
Bacon Crisp
 
Or
 
Le Maquereau
Flame Cooked Mackerel, White Cheese with Citrus, Cucumber,
Wasabi and Fresh Herbs
 
Or
 
 Le Foie Gras  (Additional Charge 5€)
Half-Cooked Foie Gras, Fresh Figs, Gingerbread Terrine
 
Filet Mignon of Pork
Cooked at Low Temperature,
Roasted Beetroots, Cream of Turnip, Coffee Granola

Or
 
Hake
Roasted, Mariniere of Cockles, Swiss Chard and Textured Patatoes, Emulsified Juice
 
Or
 
Risotto (Additional Charge 7€)
Truffle Risotto with Meat Juice
 
Or

Niçoise Speciality of the Day
Fresh and Refined Goat Cheese from Monsoise Goat Farm,
Mesclun Lemon-Flavoured Oil 
 

Supplement - €5

Please, order your dessert at the beginning of the meal

Pineapple
 Caramelised Raw Pineapple Tartar with Coriander, Lime Sorbet, Pineapple Crisps
 
Or
 
Fig
Sauteed and Raw Figs, Creamy Fig Leaf, Hazelnut Shortbread,
Roasted Fig with Thyme Sorbet  
 
Or
 
Apple
Five Variations of Apple, "Brioche Perdue", Vanilla Ice Cream
 
 
Or
 
Chocolate - Cep (Additional Charge 3€)
Like a Walk in the Forest, Choco-porcini Mousse,
Rosemary Iced Parfait, Porcini-flavoured Ice Cream

Tasting Menu

Served at lunch and dinner - €65

 

 

Appetizers
Swiss Chard Fried Ravioli, Marble of Foie Gras, Focaccia
 
 
 
Mise en Bouche
Velouté of the Day
Artichoke 
Barigoule-style Artichokes, Stuffed with Ricotta Cheese,
Duck Confit and Truffle, Meat-Flavoured Dressings
 
Tortellini
Salmon and Lobster Mousseline Tortellini, with Dry Vermouth,
Melted Leeks and Creamy Bisque
 
Quail
Cooked Separately: the Thigh is Confit, the Supreme is Roasted,
Pan-fried Foie Gras, Tatin-Style Endive, Apple Chutney, Meat Juice
 
Fresh and Refined Goat Cheese from Monsoise Goat Farm
Mesclun Lemon-Flavoured Oil

Supplement - €5
 
Lemon and Lavander
After a Lemon Meringue Pie, Lemon-Lavender Sorbet 

Mignardises de l'Amandier

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

Tasting Menu

A La Carte Menu

FOR SHARING

Foccacia - €12
Herbes de Provence, Black Olives Tapenade
 
Foie Gras - €18
Foie Gras in Peach-flavoured Jelly, Toasted White Bread
 
Courgette Flower - €20
Deep Fried Courgette Flower with Tartar Sauce
 
 

STARTERS

Le Maquereau - €16
Cuit à la Flamme, Fromage Blanc aux Agrumes, Fraîcheur de Concombre-Wasabi et Herbes Fraîches
 
L’œuf - €18
Cuit Parfait, Crémeux de Champignons, Cèpes Sautés à la Sarriette, Chips de Lard, Copeaux de Champignons
 
Artichokes - €24
Barigoule-style Artichokes, Stuffed with Ricotta Cheese, Duck Confit and Truffle, Meat-flavoured Dressing
 
Le Foie Gras - €26
Half-Cooked Foie Gras, Fresh Figs, Gingerbread Terrine
 
 
Lobster - €32
Lobster Caesar Salad, Focaccia Croutons, Parmesan Shavings 
 
Tasting Menu

PASTA AND RISOTTO

Risotto - €30
Risotto with Mushrooms Cream, Porcini with Garlic and Parsley
 
Tortellini - €34
Lobster and Salmon Mousseline Tortellini with Dry Vermouth Melted Leeks and Creamy Bisque
 
Pasta - €38
With Salmon and Lobster Mousseline,
Leek Fondue with Noilly Pratt, Creamy Bisque

FISH

Sea Bass - €34
Grilled, Virgin Oil 
 
Tuna - €36
Seared Tuna Marinated in Soy Sauce, Mirin Vinegar and Sesame oil
 
Sea Bream (for 2 people) - €45/pers
Grilled, Virgin Oil 
 
 
 
Tasting Menu

MEAT

 

 French Farm Pig - €35
Slow Cooked Rib, Old Fashioned Mustard Sauce
 
Veal - €36
Slow Cooked, Served in its juice
 
Lamb - €42
A variation of "Label Rouge" Lamb
 

SIDE DISHES

All our main courses are served with your choice of side dishes:

  • Creamy Parmesan Risotto
  • Potato: Fries or Mashed​​​​
  • Pasta with Butter
  • Mesclun salad with Lemon Olive Oil
  • Vegetable Ratatouille 

Extra side dish - €5

SUPPLEMENTS

  • Pan Fried Duck Liver Foie Gras  - €5​​
Menu dégustation

Desserts

Please, order your dessert at the beginning of the meal

Cheeses Plate - €12
Goat cheese, Comté, Fourme d´Ambert, Brie, Mesclun, Olive Oil
 
Café Gourmand - €10
 
Digestif Gourmand - €13
Digestif (2 cl)
 
Pineapple - €12
Caramelised Raw Pineapple Tartar with Coriander, Lime Sorbet, Pineapple Crisps
 
Chocolate - Cep - €12
Like a Walk in the Forest, Choco-porcini Mousse, Rosemary Iced Parfait,  
Porcini-flavoured Ice Cream
 
Fig - €12
Sauteed and Raw Fig, Creamy Fig Leaf, Hazelnut Shortbread, 
Roasted Fig with Thyme Sorbet 
 
Lemon-Lavender- €12
After a Lemon Meringue Pie, Lemon-Lavender Sorbet and Frost
 
 
La Pomme - €12
Five Variations of Apple, "Brioche Perdue", Vanilla Ice Cream
 
Tasting Menu

Dessert Wine - 8cl

White Wines
Muscat de Rivesaltes Domaine Pouderaux ​​​​​​ - €8

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

Loupiac Château Mazarin - €9

Red Wines
Maury "Grande Réserve" 6 Ans Domaine Pouderoux - €8

Net prices - Service included

Tasting Menu

14 July 2022 Menu

€95 per person - Dinner only
Fireworks at 10.30 pm
(subject to cancellation by prefectorial order)

Appetizers
Croque Truffe, Foie Gras in Peach Jelly, Focaccia
Amuse-Bouche: Potato
Creamy potato served cold with French caviar
Coloured Tomatoes
Tomatoes cut in fine pieces, Parmesan cheese crumble with vegetable
charcoal, sorbet and basil oil, smoked Scamorza cheese
Octopus
Octopus and potato salad, condiments
Truffle
Creamy truffle risotto
French Red Label Lamb
Confit pressed lamb leg and roast rib prepared
using two cooking methods, French peas
Goat cheese from La Chèvrerie Monsoise
Four flavours: Pepper, natural, mustard, garlic and herbs
Special 14 July Dessert
Mignardises
 
Net price
Tasting Menu

DISCOVER OUR MENUS