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 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