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