In harmony with the region’s seasonal products, we unveil a collection of Provençal mezzes to share.
The Large Aïoli
Fondant Vegetables from the Piboule Garden,
Traditional Aïoli for Saucing
or
Bouillabaisse in Two Services
Sea Bass, Scorpionfish, Spiny Lobster, Saffron Potatoes,
Aïgo-Sau of Rock Fish
or
Lamb Shoulder Braised Overnight
Pepper, Olive and Lemon Condiments,
Comforting Juice
or
Petits Farcis Niçois, Cooked Twice
Tomatoes, Zucchinis, Potatoes,
Condimented Stuffing of Confit Veal Shank
or
Chard Chausson
Like a Vegetable Candy from our Market Gardeners,
Parmesan and Pine Nuts
Our Pastry Chef Borris Alliès presents a collection of delicacies, as an ode to Provence.
Discover this menu during the high season only.
At the begining and the end of the summer season, discover our themed Riviera Nights honouring a typical Provencal product.