Aux Trois Etages (Cardápio)

Forret

Foie gras half cooked in a tea cloth peeled with peppery outlines 5 dried fruits Marmelade

Oven dish of scallops and gambas, sauce Nantua

Smooth squash soup and raviole of italian peppered cheese and a cloud of parmiggiano and herbs

Open raviole of shell, barigoule of season vegetables and lobster foam

White fish carpaccio, warm countryside oil infused with sweet peppers

Hovedret

Squids flambes with Cognac and vegetables from our kitchen garden

Sea prawn skemer with lemon and spices, along with creamy risotto

Grated lobster with pasta mezze and vegetables with butter

Salmon tournedos in the heart of roasted leeks and consume of creamy mussels

Cod back lacquer and mash potato with olive oil

Meat

Poultry farmer’s white stuffed with truffle, mash potatoes

Beef Tenderloin SIMMENTAL, potatos of the day, veal juice infused with purple garlic

Beef chuckpress with carrots from our kitchen garden, and red wine sauce

Burger: beef, bread, cheddar, pecorino cheese, foie gras, cognac sauce, caramel onions, and french fries

Dessert

Hazelnut chocolate pie and vanilla custard

Tart with three lemons of Roquebrune sur Argens

Chocolate Faberge egg which will open before your eyes and reveal its greediness

Traditional apple tart tatin and light cream with vanilla

Assortment of ripened cheeses

Trim

Plate of vegetables of season of the kitchen garden

French fries

Green salad

Kid Menu

beef with mush potatoes or vegetables OR Salmon and mush potatoes or vegetables OR Pasta with parmesan cream + sweetness of the day

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