Le Restaurant des Rois menu overview

Starters

• Fraîcheur – Fresh goat cheese celeryoli from the Niçois hinterland, accompanied by tomato water infused with basil and accented with lemon zest.
• Vivifiant – Gillardeau oyster nuts poached in their shells, served with a frothy butter and a squash sauce with aromatic Batak berry hints.
• Gourmand – Fresh Bordighera gamberonis from the Imperia province paired with girolles, red plums, and a peppery rocket pesto.

Mains

• Fusion – Lightly grilled Sanary-sur-Mer red tuna loin with flame-roasted pepper marmalade, prestigious Osciètre caviar, and smoked belly milk foam.
• Végétal – Saint-Pierre fillet infused with fennel oil, served in a fennel juice vinaigrette broth with a creamy melissa garnished with cornflower.
• Frescour – Blue lobster from local coasts gently cooked in a peppered court-bouillon, paired with white Niçoise zucchini scented with lemongrass and basil.
• Soyeux – Bresse pigeon breast with Provence almonds, complemented by a chartreuse of celtuce and confit legs.
• Délicat – Roasted veal fillet with pink peppercorn infused jus and new carrots glazed with grapefruit marmalade.

Desserts

• Lacté – A selection of delights from the renowned cheesemaker and affineur of Old Nice.
• Vivacité – Granny Smith apple chapi chapomme with cornu essence juice and a spiced sorbet.
• Cacaoté – Caribbean grand cru chocolate creamy dessert infused with tarragon, paired with black cardamom crème brûlée ice cream.
• Onctueux – The Reserve's signature Grand Marnier soufflé.
• Voluptueux – Solliès fig from local producer Joëlle Étienne, crafted from leaf to fruit core.

Drinks and specials