Gourmet Restaurant

Gourmet Restaurant
SERVED FOR LUNCH ONLY
Menu du Château
52€
Amuse-bouche
***
Cream soup of chestnuts with game stock,
curd dumplings and squash virgin oil
***
Pan-fried scallops and tender squids,
Bomba rice from Calasparra with Espelette pepper and « Culatello di Zibello » ham
***
Pineapple & basil in coconut emulsion
Menu du Prince
62€
Amuse-bouche
***
Braised Blue Lobster and raw winter vegetables with Arugula Pistou sauce
***
Fine brioche with truffles* and farm quail egg, Mesclun salad « à la niçoise » marbled with aged Balsamic
vinegar
***
Beef cheek confit with Porto juice, sweet bread with Gorgonzola cheese
***
Finger chocolate with Collobrières chestnut cocoa
*Tuber melalosporum
Carte allergène disponible sur demande
Origines de nos viandes : Toutes nos viandes proviennent de France et d’Espagne
Prix nets, service et taxes compris
Chef de cuisine : Axel Wagner et son équipe
For all reservations please contact us by mail [email protected]
or call us at +33 (0)4 93 41 12 24
Starters
Cream-soup of chestnuts with game stock, curd dumplings and virgin oil
26€
Bleu lobster with tarragon in a cocotte with cep mushrooms, « Lardo di Collonata »
32€
« Beluga » lentils with duck Foie gras cooked in a pot-au-feu stew
30€
Fine brioche with white Alba truffle* and farm quail egg, Mesclun salad « à la niçoise » marbled with aged
Balsamic vinegar
55€
Caviar « blinis, toasts and Moscovite condiments »
10€/gr
Fish
Pan-fried scallops and tender squids,
Bomba rice from Calasparra with Espelette pepper and « Culatello di Zibello » ham
39€
Slightly picked Pollack over a Ratte potato compote with pine nuts, Ligure olives and Iberian chorizo
42€
Mediterranean fish of the day
45€
Meat
Rabbit saddle with sage and slowly confit Rabbit leg, onion petals cooked in salt, reduced juice
30€
Beef cheek confit in Porto juice, « Martin Sec » pears in a salt flower of Guérande
28€
Meat or poultry of the Day
45€
Desserts
23€
Pineapple & basil in coconut emulsion
Finger chocolate with Collobrières chestnut cocoa
Lemon meringue pie, lemon sorbet and royal herbs
Chocolate with Tonka bean, coffee and hazelnut ice-cream
Selection of French cheeses refined by Hervé Mons, Meilleur Ouvrier de France 2000
40€/2 pers.
* Tuber Magnatum Pico
Carte allergène disponible sur demande
Origines de nos viandes : Toutes nos viandes proviennent de France et d’Espagne – Origine de notre Caviar : Pays Bas
Prix nets, service et taxes compris
Chef de cuisine : Axel Wagner et son équipe
For all reservations please contact us by mail [email protected]
or call us at +33 (0)4 93 41 12 24