RESTAURANT GASTRONOMIQUE

Transcription

1 The sea, the flavours, my region, the travels. My hobbies in few waves. At the head of the restaurant La Passagère, from Aix en Provence, in the south of France and mediterranean at heart, I never get tired to pursue my hobbies: the sea, the flavours, my region, the travels. I can t see differently and it s always through the flavours that I want to express my inspiration: my dishes extol the virtues of the Mediterranean identity, green and adventurous, marrying local products and flavours from elsewhere, including those of my childhood as the one of the bakery, formerly, close to my home. After a workday, I like to gather my cooks with the same state of mind for a sharing instant: cooks are peacemakers and when my clients are seating at a festive table, I make them break the bread in front of an endless sea. When I open a shell, what I discover is every time magnificent and it rises from its deep origins: it is a simple act but quite surprising. I feed my guests with these extraordinary flavours, so they remember where they come from. Here, at the Belles Rives Hotel, we are in front of the Lérins Islands but the open sea is also spices from somewhere else, travelers stories and explorations. Even when I cook, I follow my sea adventure. Yoric TIECHE Executive Chef HÔTEL BELLES RIVES - RESTAURANT LA PASSAGÈRE 33, boulevard Edouard Baudoin Juan Les Pins - FRANCE T : info@bellesrives.com JUAN LES PINS - CAP D ANTIBES

2 FIRST WAVE BRITANY LOBSTER AND SHELLFISH 34 Razor clam s shellfish, special oyster, crispy pig s trotter, rice cream with seaweed GIROLLE MUSHROOM FRICASSÉE WITH PANCETTA SALAMI 26 Pasta with parmesan cheese STUFFED ZUCCHINI BLOSSOM AND CHICKEN WING 25 Egg yolk ravioli and tomato with bacon GRILLED TUNA 30 Mashed eggplant vinaigrette ROASTED FILLET OF RED MULLET 37 Young vegetables aïoli SARDINES WITH STUFFED CRAB MEAT 24 Zucchini salad with pepper jelly and candied lemon SECOND WAVE ROASTED SHADE FISH 42 Sun dried tomatoes and cauliflower with macadamia nuts ROCK LOBSTER TAIL GRATIN WITH TROFFIE PASTA 54 Green bean salad SLOWLY COOKED FILLET OF JOHN DORY 51 Freshness of salicornia and mushroom shavings SALT CRUSTED SEABREAM 42 Artichokes fricassée with black olives ROASTED VEAL CHOP WITH BUTTER FOAM 48 Sautéed porcini mushrooms and fresh peaches with almonds ROASTED SIRLOIN OF LIMOUSINE BEEF 44 Mixed herb salad, garlic potato finger CHEESE ARTISANAL MATURED AND FRESH CHEESES 18 Such as: Camembert, Pecorino, Comté, Banon, Epoisse, Brillât-Savarin KNEADED FRESH BREADS by our baker, Jean-Paul Veziano, Old City of Antibes JUAN LES Gluten PINS free- CAP Vegetarian D ANTIBES Meats originate from France - The Chef will be at your disposal for any query of dishes not "a la carte". Booking within 24 hours

3 LAST WAVE STEVE MORACCHINI S DESSERTS RASPBERRY CANDY 18 Cucumber freshness, fruits in ginger vinaigrette LEMON SOUFFLÉ 18 And Kalamansi sorbet CANDIED RHUBARB 18 Vanilla sphere with preserved tomato juice, orange-saffron ice-cream CRUNCHY CHERRY 18 Chocolate biscuit with salt flakes, grilled nuts, cherry sorbet ROASTED LIME STRAWBERRIES 18 In red berry juice, blueberry stracciatella, mint granité CRISPY APRICOTS 18 Pistacchio biscuit, almond milk mousse Please order your desserts at the beggining of your meal WITH THE DESSERT BY THE GLASS... Champagne (15 cl) Louis Roederer Brut Premier 25 Deutz Classic 22 Wine (10 cl) Gaillac, "Mauzac", 2014, blanc moelleux 16 Monastrell, "Olivares", rouge liquoreux 16 JUAN LES Gluten PINS free- CAP Vegetarian D ANTIBES

4 GRAND BLEU MENU SEA-FOAM... STUFFED SARDINE WITH CRAB MEAT Zucchini salad with pepper jelly and candied lemon BOUCHOT MUSSELS RAVIOLE WITH SPINACH Fresh seaweed ROASTED FILLET OF RED MULLET Young vegetable aïoli SLOW COOKED OF JOHN DORY Freshness of salicornia weed and mushroom shavings CRISPY APRICOTS Pistacchio biscuit, almond milk mousse 85 Menu must be chosen by all guests JUAN LES PINS - CAP D ANTIBES

5 ADVENTURE MENU This seven course tasting menu is based on Chef inspiration. A culinary adventure to discover local products from our land and sea. 120 Menu must be chosen by all guests JUAN LES PINS - CAP D ANTIBES

6 Executive Chef : Yoric TIÈCHE Grand Chef of Tomorrow Gault & Millau Awards Pastry Chef : Steve MORACCHINI Pastry Chef of the Year Gault & Millau Awards Gluten free Vegetarian HÔTEL BELLES RIVES - RESTAURANT LA PASSAGÈRE 33, boulevard Edouard Baudoin Juan Les Pins FRANCE T : info@bellesrives.com