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Carte et menus
Carte
Starters - Selection from the à la carte menu

Tender squids « à la plancha » sauted with garlic & parsley,

houmous and peanuts bites, panis, poultry juice. 

26.-

Soft-boiled egg & caviari Aurea Ova Royal Baeri, blinis, espuma of smoked potatoes, sour cream. 

38.-

Crusty langoustines , cauliflower creamy and cooked & raw style

crustacean bisque and a dash of caviar

45.-

IGP des Landes de Chalosse Duck foie gras coated with hazelnuts home made brioche scented with a truffle cream. 

32.-

 

Main courses - Selection from the à la carte menu

The Fish of the day nicely roasted

artichokes and salsify sauteed , crispy bacon, artichoke emulsion and socca lace.                                  

52-

The wild Hake as a tournedos, winter vegetables « Harlequin » enhanced with a citrus fruit reduction. 

42.-

The Blue Lobster « en cocotte » automnal garden and bisque juice.

75.-

The IGP Bresse poultry, Leg braised as a cromesqui, supreme stuffed ,

celeriac tagliatelles scented with truffle, apple roasted.  

44.- 

Net prices in euros, service included

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The complete restaurant Menu

 

Menu Canon de Midi 

Tuesday 20th till Friday 23th of February

 

 
 
Menus

La Réserve Menu

 Menu des Fêtes

 

                           The Full menu is designed for the enjoyment of the whole table.

                                   85 euro as a 4 dishes menu

 

   72 € as a 3 dishes menu. Choice on starter, main course and dessert.

 

 

      

IGP des Landes de Chalosse Duck foie gras coated with hazelnuts

home made brioche scented with a truffle cream.

 

And/Or

 

Tender squids « à la plancha » sauted with garlic & parsley,

houmous and peanuts bites, panis, poultry juice.

 

~

The Fish of the day nicely roasted

artichokes and salsify sauteed, crispy bacon

Fishbone juice and artichoke emulsion.

 

Or

Veal loin roasted

Zitone stuffed with Fontina d’Aoste & salsa al tarufo, leek nicely steamed.

 

~

Pear & Quince dance

Quince jelly on a cinnamon crumble,

fresh pear, candied quince in white wine, sponge cake and sorbet.

 

Or

 

Snowball

Pineapple cream in a coconut shell,

roasted pineapple spiced up with a light chili pepper , mascarpone chantilly and kouign amann.

  

                                               58 euro

                   68 euro if you would like the cheese selection

 

 

          

Vegetable frame

The Young leek as a tarte and « en vinaigrette », truffle, parmiggiano cheese, crusty biscuit.

 

 

~~

 

The wild Hake as a tournedos,

winter vegetables « Harlequin » enhanced with a citrus fruit reduction.

 Or

 

The IGP Bresse poultry

Leg braised as a cromesqui with chestnuts, supreme en ballotine,

celeriac tagliatelles scented with « truffle », apple roasted.

 

 ~~

 

La Buche

Chocolat & Tangerine Yule log

tangerine aspic and creamy, crusty Guayaquil chocolate, pralined mikado.

 

Or

 

Mont Blanc d’Ardèche

dacquoise and vermicelli chestnut, french meringue,

kumquat marmalade and chestnut ice cream. 

 

 

 

 

 

 

 

 


                                            > Fast booking

 

 

 

   
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