Lilian Bonnefoi, Pastry Chef - Hôtel du Cap-Eden-Roc

R E S TA U R A N T
Lilian Bonnefoi, Pastry Chef
Moscato d’Asti, “Bricco Quaglia”
La Spinetta - 2012
13
Muscat de Beaumes de Venise
Domaine des Bernardins - 2012
15
Rivesaltes Ambré
Domaine Cazes - 1998
16
Constantia, “1769”
Buitenverwachting - 2010
20
Moscadello di Montalcino, “Pascena”
Tenuta Col d’Orcia - 2011
25
Tokaji, “6 Puttonyos Aszu”
Château de Sarospatak - 2008
30
Montlouis
“Cuvée des Loups”, Domaine de la Taille aux Loups - 2005
30
Pineau des Charentes Grande Réserve
“Cuvée François 1 er ” - 15 ans
20
Montilla Morilles, “Don PX”
Toro Albala - 1982
20
Rivesaltes, “Noir de Mourvèdre”
Domaine Les Mille Vignes - 2008
30
Rivesaltes, “Cuvée Aimé Cazes”
Domaine Cazes - 1978
30
Vin de Liqueur, “Recette de 1579”
Galants des Abbesses, J. Bourdy - N.M.
30
VAT and service included, price in euros.
HDCER-IX-2014-EN-60
OUR SELECTION OF DESSERT WINES BY THE GLASS (12 cl.)
OUR SIGNATURE DESSERT
Lemon
feuilleté, tangy from Menton
OUR TRADITIONAL DESSERT
Redberries
from our local producer, vanilla whipped cream pot
Tarts and pastries
selection of homemade desserts from the trolley
Ice creams and sorbets
homemade assortment
OUR 2014 FALL FANTASIES
Chestnut
like a “Mont-Blanc”, crispy meringue, vanilla from Madagascar
Chocolate
creamy and light mousse, grand cru Criollo 70% cacao bean from Java
Grapefruit
thin jelly, light coconut sphere
viennese shortbread with fresh raspberries
Pineapple
hot jus with vanilla from Madagascar
rice imperial pudding, rum-raisin ice cream
Apple
pan-fried tatin style, flambéed with Calvados
vanilla flavoured iced crème fraîche
Soufflé
guanaja chocolate 70% cacao, creamy chocolate
hazelnuts flavoured with praline, cacao ice cream
26