Carte Hiver2014 GB - restaurant la reserve de nice

LA RESERVE DE NICE
« La cuisine, c’est quand les choses ont le goût de ce qu’elles sont. »
Curnonsky
Long time ago, I have been overhelmed by the Provence region,
which is colorful and culturally rich.
Sincere, generous and sunny, it warms me up,
awakes my senses and knows how to make me happy.
My “cuisine” is the reflection of this delicacy nature.
I hope you will feel it today
Sébastien Mahuet
Chef de Cuisine
LA CARTE
Where to start…
Chickpea velouté scented with cumin,
St Jacques scallop nicely smoked, condiment of candied lemon,
dates Mejhoul and socca lace biscuit
24.-
Carpaccio of coquilles St Jacques
salmon eggs caviar, yellow beetroot nicely cooked,
fine jelly juice and blinis of potato.
32.-
Celeriac & melanosporum truffle* remoulade
served with a truffle & port sauce.
26.-
IGP du Gers duck foie gras & tangerine ingot,
almond biscuit, tangerine/vanilla marmalade.
33.-
Cannelloni « Riviera » à la ricotta,
light bouillon of parmeggiano cheese and grilled piemontese hazelnuts
*Truffe Tuber Melanosporum or Noire de Bourgogne
23.-
Sea side
Catch of the day roasted on the skin
potatoes darphin « à la salsa di tartuffa »,
schallots candied and fishbone juice.
44.-
Squids just snacked with garlic & parsley,
fricassée of roast winter vegetables,
écrasé of butternut squash, parmeggiano cheese and riquette, poultry juice.
36.-
Cod scented with chorizo made as a brandade,
blinis, light potatoes mousseline and fine sweet garlic bouillon.
34.-
BBack to Earth
Doe steak in a pepper crust oven cooked with juniper berries,
42.-
pear « Martin Sec »,young fig & beetroot stewed « au vin chaud »
pumpkin and parsnip just sauted, sauce bordelaise,
red cabbage salad flavored with raspberry dressing.
The young rabbit
- As a porchetta braised and served with a mustard sauce.
- The saddle rolled with an olive de Nice purée, the shoulder candied.
- Offal sausage garnished with a garlic & parsley condiment.
parmeggiano cheese browned gnocchi and olive sauce.
Meat origins :
Doe : French wild game (Alsace)
Young rabbit : France
39-
DELICACIES
Cheese and desserts
16.-
Les Pâturages
Cheese selection,
olive oil of Nice, fresh salad and marmalade.
Equinoxe
Brownie and its nougat cream,
clémentine mousse & jelly, florentin biscuit, citrus sorbet to go with.
The Lemon Soufflé « de pays de Menton »
Lemon soufflé and it’s sorbet.
Délice «Melissa »
Creams of passion fruit/mango and raspberry set in its exotic shell,
banana and pineapple flambés with rum,
mango, papaya and raspberry jelly.
Dolce Vita
Biscuit financier aromatized with candied citrus fuit and topped by a lemon mousse,
fine lemon jelly infused with verbena, creamy, sorbet and opaline.
MENU DE LA RESERVE
76 euro
Celeriac & melanosporum truffle* remoulade
served with a truffle & port sauce.
~
IGP du Gers duck foie gras & tangerine ingot,
almond biscuit, tangerine/vanilla marmalade.
~
Cannelloni « Riviera » à la ricotta,
light bouillon of parmeggiano cheese and grilled piemontese hazelnuts
~
Catch of the day roasted on the skin
potatoes darphin « à la salsa di tartuffa »,
schallots candied and fishbone juice.
Or
Sirloin steack in a pepper crust oven cooked with juniper berries,
pear « Martin Sec »,young fig & beetroot stewed « au vin chaud »
pumpkin and parsnip just sauted, sauce bordelaise,
red cabbage salad flavored with raspberry dressing.
~
Equinoxe
Brownie and its nougat cream,
clémentine mousse & jelly, florentin biscuit, citrus sorbet.
Or
Délicacy «Melissa »
Creams of passion fruit/mango and raspberry set in its exotic shell,
banana and pineapple flambés with rum, chocolate crust
mango, papaya and raspberry jelly.
MENU RIVIERA
49 euro
60 euro if you would like the cheese selection
Chestnut cappuccino and old style vegetables,
arabica espuma and oats croustille.
~
Chickpea velouté scented with cumin,
St Jacques scallop nicely smoked, condiment of candied lemon,
dates Mejhoul and socca lace biscuit.
~
The young rabbit
- As a porchetta braised and served with a mustard sauce.
- The saddle rolled with an olive de Nice purée, the shoulder candied.
- Offal sausage garnished with a garlic & parsley condiment.
parmeggiano cheese browned gnocchi and olive sauce.
Or
Cod scented with chorizo made as a brandade,
blinis, light potatoes mousseline and fine sweet garlic bouillon.
~
* Cheese selection,
olive oil of Nice, fresh salad and marmalade.
~
Dolce Vita
Biscuit financier aromatized with candied citrus fuit, topped by a lemon mousse,
fine lemon jelly infused with verbena, creamy, sorbet and opaline.