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
Sauternes
Château Suduiraut - 2006
40
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-VII-2014-EN-30
OUR SELECTION OF DESSERT WINES BY THE GLASS (12 cl.)
OUR SIGNATURE DESSERT
26
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 SUMMER FANTASIES
Fig
light biscuit with hazelnuts from Piémont, fig leaf sorbet
Chocolate
creamy and light mousse, 70% criollo broad bean of cacao
Strawberry
freshness with mint and lemon, mojito spirit
Cherry
almond and kumquat biscuit, soft peppered ice cream from Chiloé
Soufflé
served warm with raspberries
from my friend Claude located in Saint-Cézaire-sur-Siagne