eRESTAURANT NFC

• See the menu
• More information
• Find us
• Translation problem?
• Help

Do you need more information?

• Menu

Menu

1.Entrée

• Half-cooked foie gras marinated with white port

  (16.00 €)

• Chaud-froid of cod, emulsion of fish soup, rouille and croutons

  (14.00 €)

• Soft-boiled egg and black truffle cream

  (16.00 €)

• Grilled poultry ravioli and salad with shallot vinegar

  (12.00 €)

2.Plats

• Angus bavette tataki, marinade chimichurri

  (25.00 €)

• Entrecote "Angus" à la plancha,

  (31.00 €)

• Low temperature veal chop, risotto with parmesan

  (26.00 €)

• Italian-style risotto and green salad

  (19.00 €)

• Fillet of gilt-head bream grilled on skin, condiments à la provençale

  (24.00 €)

• Fricassee of shrimp tails in green curry broth with coconut milk

  (26.00 €)

3.Dessert

• Winter tart

  (10.00 €)

• Seasoned crème brûlée

  (10.00 €)

• Banoffee

  (10.00 €)

• Exotic baba

  (10.00 €)

• The hazelnut fudge biscuit of the Grand Hotel

  (10.00 €)

• Gourmet coffee

  (9.00 €)

• Ice creams and sorbets: the ball

  (3.00 €)

4. Menus

• Grilled poultry ravioli and shallot vinegar salad

  (39.00 €)

• Soft-boiled egg and black truffle cream

  (48.00 €)

Half-cooked foie gras marinated with white port

(Foie gras mi-cuit mariné au porto blanc)

Chaud-froid of cod, emulsion of fish soup, rouille and croutons

(Chaud froid de cabillaud, émulsion de soupe de poisson, rouille et croûtons)

Soft-boiled egg and black truffle cream

(Oeuf mollet et crème de truffes noires)

Grilled poultry ravioli and salad with shallot vinegar

(Raviole de volaille grillée et salade au vinaigre d’échalotes)

Angus bavette tataki, marinade chimichurri

(Tataki de bavette Angus, marinade chimichurri )

Entrecote "Angus" à la plancha,

(Entrecôte "Angus" à la plancha,)

Low temperature veal chop, risotto with parmesan

(Côte de veau basse température, risotto au parmesan)

  (Allergen: Fishes)

Italian-style risotto and green salad

(Risotto à l'italienne et salade verte)

Fillet of gilt-head bream grilled on skin, condiments à la provençale

(Filet de daurade grillé sur peau, condiments à la provençale)

Fricassee of shrimp tails in green curry broth with coconut milk

(Fricassée de queues de crevettes en bouillon de curry vert et lait de coco)

Winter tart

(Tarte hivernale)

Seasoned crème brûlée

(Crème brûlée de saison)

Banoffee

(Banoffee)

Exotic baba

(Baba aux senteurs des îles)

The hazelnut fudge biscuit of the Grand Hotel

(Le Palet noisettes du Grand Hôtel)

Gourmet coffee

(Café gourmand)

Ice creams and sorbets: the ball

(Glaces et sorbets : la boule)

Grilled poultry ravioli and shallot vinegar salad

(Raviole de volaille grillée et salade au vinaigre d'échalote)

Soft-boiled egg and black truffle cream

(Oeuf mollet et crème de truffes noires)

Menu of the day

Event

Translation problem?