The restaurant menu
Straciatella des Pouilles sur Friselle, Tomates du Marché et Pesto Maison
Assiette du Capitaine Haddock
Gnocchi au Pesto
Daurade de Tamaris
Sans titre
Sans titre
Tarte Tatin
Tarte Tatin, Crème Fouettée au Mascarpone
Moelleux au Chocolat Valrhona, Crème Glacée à la Vanille de Madagascar
Sans titre
Sans titre
Assiette du Captain Haddock
The summer menu of our Chef Benjamin Vuillon
To start…
* The Traditional Pissaladière Niçoise €17
* Provençal Anchoiade, to share or not €19
(Market and Seasonal Vegetables, Anchovy, Hard-Boiled Eggs)
* Stracciatella from Puglia on Friselle, Market Tomatoes and Homemade Pesto€22
* Bresaola carpaccio (IGP) €22
(Dried Meat, Homemade Pesto, Arugula and Parmesan Tile)
To taste…
* Our Vegetarian Dish, Fresh Gnocchi With Pesto €22
* Beef Skewer (300 Grs), Homemade Tartare Sauce, Small Market Vegetables €26
* Captain Haddock's Plate€26
(Smoked Haddock, Steamed Apples, Poached Egg, Caper Flower and Dill Cream)
* Veal with Olives and Figatelli, Corsican Style, Grandma's Creamy Polenta €29
* Tamaris Bay Sea Bream (Approximately 350 Grs), Saffron Ointment, Baked Apples and Provençal Tomato €29
To finish…
* Fresh Fruit Panacotta €8
* Chocolate Moelleux, Madagascan Vanilla Ice Cream €10
* Tarte Tatin, Whipped Cream with Mascarpone €10
* Ice Cream Cup according to Chef's Mood (Sorbet, Fruit, Whipped Cream) €10
* Fishing Melba (Artisanal Fishing Ice, Carqueiranne Fishing, Chantilly) €12
* Fresh Goat Cheese in oil, Market Salad €10
* Colonel (Lemon Sorbet, Vodka) €12