SUNDAY, APRIL 20, 2025
STARTERS
- EGGS “MIMOSA”
- with Caviar
- GREEN ASPARAGUS
- with Maltaise Sauce
- HEIRLOOM TOMATOES
- with Burrata di Bufala
- LOBSTER MEDALLION
- with Watermelon
- TUNA TATAKI
- with Aji Amarillo Sauce
LIVE COOKING
- IBERIAN “JAMÓN CINCO JOTAS”
- TRADITIONAL PISSALADIERE FROM NICE
- TRUFFLED CROQUE-MONSIEUR
- HOMEMADE SMOKED SALMON
- OYSTERS NO. 3 AND PINK SHRIMP
- SALOMÉ’S PIPE RIGATE IN PARMESAN WHEEL
ON THE GRILL
- “RIVIERA” SEA BASS FILLET
- PAUILLAC LAMB ON THE BIG GREEN EGG
- PROVENÇAL ROASTED POTATOES
- VEGETABLES FROM THE CHEF’S GARDEN
CHEESES
- REGIONAL GOAT CHEESE
BUFFET BY OUR CHEF BAKER PAUL HERVÉ
- CARAMEL AND CHOCOLATE TART
- BRIOCHE
- TRADITIONAL BAGUETTE
- VIKING BREAD
- CORNBREAD
- SOURDOUGH BREAD
- FRUIT BREAD
PASTRY BUFFET
- MANGO PANNA COTTA
- MERINGUE LEMON TART FROM MENTON
- HAZELNUT CHOUX PASTRIES
- CHOCOLATE “CHOUQUETTES”
- CHOCOLATE “MACARON”
- PEARS BOURDALOUE TART WITH CHOCOLATE SAUCE
- CHOCOLATE CHEESECAKE PUFF PASTRY
- HAZELNUT CHOCOLATE MOUSSE CAKE
- EASTER CHOCOLATE
- FRESH FRUIT VERRINE
- CHOCOLATE MOUSSE
- SEASONAL FRESH FRUITS
- STRAWBERRIES WITH SUGAR AND VANILLA WHIPPED CREAM
- FRENCH Crêpes AND WAFFLES
- RICE PUDDING IN A CHOCOLATE WHEEL
EUR 160 per adult / EUR 80 per child ages 12 and under