Chef de cuisine : Jean-Claude Aubertin

Chef de cuisine : Jean-Claude Aubertin

OUR AUTUMN CREATIONS
€
Ronald’s toast
Vegetables from its broth, iced anchoïade
Prawn
36
Potato cake smoked with beech wood
MENU MIRANDE
Shellfish
Five courses
60 €
Seven courses
80 €
PETIT MENU
for lunch only
39 €
35
In their marine garden
served for the entire table
25
Caesar’s mushroom
40
Puff pastry brioche, foie gras
 
Small boat caught red mullet
Corsican bacon, olve brandy scented sauce
Turbot
Pan-fried in linden flower butter, pili-pili chili pepper sauce
Pigeon from Sarrians
Smoked with herbs in a cast iron casserole, fresh blueberries
Suckling veal chop
Grilled on pepper plant leaves (for 2 persons)
38
45
42
45/
pers
 
Platter of fresh and aged cheese
20
 
Lemon thym
As a lemon pie meringue
Chef de cuisine
Florent Pietravalle
Pierre Baud’s «Ronde de Bordeaux» fig
with old basalmic
Chocolate tarte soufflé
Grand cru coffee ice
20
18
18