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

 Le Brocoletti as an onctuous velouté scented with fresh herbs chlorophyll,

brocoletti nicely steamed in olive oil and topped with ricotta & flower of salt, italian ham and raviole.

25.-

 Saint-Jacques scallops  as a carpaccio candied beetroot, lemon cream and crunchy beetroot salad. .

32.-

 The duck foie gras naturally cooked, pistachio bites, pink artichokes « à la Barigoule »,

riquette & raw artichokes salad served with a pistachio & olive dressing.

29.-

 

Saint-Jacques scallops roasted in a caper and orange foamy butter, caramelised chicory and “Bigarade vinaigrette

32.-

 

Main courses - Selection from the à la carte menu

The Wild Seabass roasted on the skin and waken up by a countryside lemon,  gnocchi, first seasonal fennel and emulsion of lemon butter.                                                                                          

52-

The catch of the day roasted on the skin*

seasonal vegetables cooked in a shrimps & pesto stock..

48.-

The Veal sirloin pancooked « au sautoir »      

fragrances of star anise & orange zests, spring vegetables.

46.-

 The Lamb

Lamb shoulder stuffed and stewed, light spices juice, « panis à l’olive », young carrots nicely cooked with cumin.

44.- 

Net prices in euros, service included

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The complete restaurant Menu

 

Menu Canon de Midi 

Available from Tuesday to Friday lunch time

 

 

 

 
 
Menus

La Réserve Menu

 Menu Riviera

 

                           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.

 

 

                    

                      

The duck foie gras naturally cooked,

pistachio bites, pink artichokes « à la Barigoule »,

riquette & raw artichokes salad served with a pistachio & olive dressing.

 

And/Or

 

Saint-Jacques scallops  as a carpaccio

candied beetroot, lemon cream and crunchy beetroot salad.

 

~

The Wild Seabass

 

roasted on the skin and waken up by a countryside lemon,

gnocchi, first seasonal fennel and emulsion of lemon butter.

 

Or

 

The Veal sirloin pancooked « au sautoir »

fragrances of star anise & orange zests, spring vegetables.

 

 ~

 

The Exotic

Ginger & Mango creamy set in a coconut sphere,

pineapple poached in syrup and cunningly spiced up with bird’s eye chile.

 

Or

 

The Chocolate

Melty « extra bitter Guayaquil 64% » chocolate heart,

Gianduja praliné and salted caramel ice cream.

 

 

 

 

 

 

 

 

 

 

 

                                                    58 euro

                              68 euro if you would like the cheese selection

 

 

                      

Le Brocoletti

as an onctuous velouté scented with fresh herbs chlorophyll,

brocoletti nicely steamed in olive oil and topped with ricotta & flower of salt,

italian ham and raviole.

 

~~

 

The Catch of the day roasted in a foamy butter,

seasonal vegetables cooked in a shrimps & pesto stock.

 

Or

 

The Lamb

Lamb shoulder stuffed and stewed, light spices juice,

« panis à l’olive », young carrots nicely cooked with cumin.

 

 

~~

 

*Cheese selection,

olive oil of Nice, fresh salad and marmalade.

 

~

 

The Strawberry

As a tartar, carpaccio and lemon jelly,

vanilla rice pudding and yoghurt sorbet.

 

 

 

 

 

 

 

 

 


                                            > Fast booking

 

 

 

   
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LA RESERVE DE NICE - 60 boulevard Franck Pilatte - 06300 NICE - FRANCE
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