eRESTAURANT NFC

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• The restaurant menu
• Allergens

The restaurant menu

Pleasure for the palate

• Soft boiled egg marinated in Japanese Marunaka soya sauce, radish petals and tartare with hibiscus vinaigrette

  (29.00 €)

• Duck foie gras, blackcurrant jelly, crumble with dried fruits and nuts, and roast quince

  (29.00 €)

• Iceland green sea urchins with winter vegetables, beetroot chantilly cream

  (32.00 €)

• Flash-seared squid, classic risotto, scented foam with parsley

  (26.00 €)

• Char instant cooking, udon noodles seaweed broth

  (32.00 €)

Riches of the sea

• Sole 'bonbons' with verbena foam, carrot ravioli, and Menton lemon

  (49.00 €)

• Roasted fresh scallops, cep mushrooms pan fried in salted butter, gravy jus

  (52.00 €)

• Wild sea bream fillet cooked on one side, Jerusalem artichoke tajine with turmeric

  (45.00 €)

• Pollack with spiced mango chutney, sliced fennel and Victoria pineapple

  (42.00 €)

Spoil of the land

• Deer fillet caramelised with elderflower juice, rutabaga and Rocha pear balls

  (52.00 €)

• Pan-fried veal tournedos, celery fries, chilled mustard duo

  (49.00 €)

• Lamb sweetbread rissoles with garlic slivers, butternut squash

  (45.00 €)

• Guinea fowl supreme wrapped in farmhouse bacon, cabbage medley

  (42.00 €)

• Origin of products

The cheeses

• Selection of cheese from our cheesemaker

  (18.00 €)

Ours desserts

• Around coconut, mango and passion fruit

  (16.00 €)

• Around lemon and mint

  (16.00 €)

• About chocolate

  (16.00 €)

• About vanilla, apple and pear

  (16.00 €)

• About eggs & oranges

  (16.00 €)

The Great Eight (135 €)

• Appetiser

• Iceland green sea urchins with winter vegetables, beetroot chantilly cream

• Duck foie gras, blackcurrant jelly, crumble with dried fruits and nuts, and roast quince

• Sole 'bonbons' with verbena foam, carrot ravioli and Menton lemon

• Refresh your papillas

• Deer fillet caramelised with elderflower juice, rutabaga and Rocha pear balls

• Selection of cheese from our cheesemaker

• Delicacies Candille

• Wine pairing by Julien Canale

Candille discovery (95€)

• Appetiser

• Quick-cooked Arctic char, udon noodles with seaweed broth

• Roasted fresh scallops, cep mushrooms pan fried in salted butter, gravy jus

• Pan-fried veal tournedos, celery fries, chilled mustard duo

• Selection of cheese from our cheesemaker

• Delicacies Candille

• Wine pairing by Julien Canale

• Service and taxes included

Allergens

Information on allergens

• A list of allergens in dishes on the menu is available.

Soft boiled egg marinated in Japanese Marunaka soya sauce, radish petals and tartare with hibiscus vinaigrette

(L’oeuf coulant mariné au Shoyu Marunaka, pétales et tartare de radis au vinaigre d’hibiscus)

Duck foie gras, blackcurrant jelly, crumble with dried fruits and nuts, and roast quince

(Foie gras de canard au naturel, gelée de cassis, crumble de mendiants et coing rôti)

Iceland green sea urchins with winter vegetables, beetroot chantilly cream

(Oursins verts d’Islande aux légumes d’hiver, chantilly de betterave)

Flash-seared squid, classic risotto, scented foam with parsley

(Encornets juste saisis, risotto vénéré, crémeux de persil plat)

Char instant cooking, udon noodles seaweed broth

(Omble chevalier en cuisson instantanée, nouilles udon au bouillon d’algues)

Price :

32.00 €

 

Sole 'bonbons' with verbena foam, carrot ravioli, and Menton lemon

(Bonbons de sole à l’écume de verveine, ravioles de carotte des sables et citron de Menton)

Roasted fresh scallops, cep mushrooms pan fried in salted butter, gravy jus

(Noix de coquilles Saint Jacques rôties, poêlée de cèpes au beurre demi-sel, jus corsé)

Price :

52.00 €

 

Wild sea bream fillet cooked on one side, Jerusalem artichoke tajine with turmeric

(Daurade sauvage à l’unilatérale, tajine de topinambours au curcuma)

Price :

45.00 €

 

Pollack with spiced mango chutney, sliced fennel and Victoria pineapple

(Dos de lieu jaune au rougail de mangue, larme de fenouil et ananas Victoria)

Price :

42.00 €

 

Deer fillet caramelised with elderflower juice, rutabaga and Rocha pear balls

(Filet de biche laqué au jus d’églantines, billes de rutabaga et poire Rocha)

Price :

52.00 €

 

Pan-fried veal tournedos, celery fries, chilled mustard duo

(Grenadin de veau cuit au sautoir, frites de céleri branche, glace aux deux moutardes)

Price :

49.00 €

 

Lamb sweetbread rissoles with garlic slivers, butternut squash

(Eclats de ris d’agneau rissolés aux pétales d’ail, trigone de butternut)

Price :

45.00 €

 

Guinea fowl supreme wrapped in farmhouse bacon, cabbage medley

(Suprême de pintadeau en habit de lard paysan, variation autour du chou)

Price :

42.00 €

 

Origin of products

(Origine des produits)

 

Selection of cheese from our cheesemaker

(Chariot de fromages affinés par notre maître fromager)

Around coconut, mango and passion fruit

(Autour de la coco, la mangue et la passion)

Around lemon and mint

(Autour du citron et de la menthe)

About chocolate

(Autour du chocolat)

About vanilla, apple and pear

(Autour de la vanille, de la pomme et de la poire)

About eggs & oranges

(Autour de l’œuf et de l’orange)

Appetiser

(Impatience)

 

Iceland green sea urchins with winter vegetables, beetroot chantilly cream

(Oursins verts d’Islande aux légumes d’hiver, chantilly de betterave)

 

Duck foie gras, blackcurrant jelly, crumble with dried fruits and nuts, and roast quince

(Foie gras de canard au naturel, gelée de cassis, crumble de mendiants et coing rôti)

 

Sole 'bonbons' with verbena foam, carrot ravioli and Menton lemon

(Bonbons de sole à l’écume de verveine, ravioles de carotte des sables et citron de Menton)

 

Refresh your papillas

(Pour les papilles)

Deer fillet caramelised with elderflower juice, rutabaga and Rocha pear balls

(Filet de biche laqué au jus d’églantines, billes de rutabaga et poire Rocha)

 

Selection of cheese from our cheesemaker

(Chariot de fromages affinés par notre maître fromager)

 

Delicacies Candille

(Gourmandise Candille)

Wine pairing by Julien Canale

(Suggestion de Julien Canale)

Appetiser

(Impatience)

 

Quick-cooked Arctic char, udon noodles with seaweed broth

(Omble chevalier en cuisson instantanée, nouilles udon au bouillon d’algues)

 

Roasted fresh scallops, cep mushrooms pan fried in salted butter, gravy jus

(Noix de coquilles Saint Jacques rôties, poêlée de cèpes au beurre demi-sel, jus corsé)

 

Pan-fried veal tournedos, celery fries, chilled mustard duo

(Grenadin de veau cuit au sautoir, frites de cèleri branche, glace aux deux moutardes)

 

Selection of cheese from our cheesemaker

(Chariot de fromages affinés par notre maître fromager)

Delicacies Candille

(Gourmandise Candille)

 

Wine pairing by Julien Canale

(Suggestions de Julien Canale)

Service and taxes included

(Prix nets, service compris)

A list of allergens in dishes on the menu is available.

(Une liste des allergènes présents dans les plats de la carte est à votre disposition.)

Menu of the day

Event

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