[Section Heading]
Experience the culinary artistry of Chef Arnaud Donckele with the exclusive Under the Pines set menu, a Mediterranean-inspired journey that captures the essence of Saint-Tropez’s vibrant flavors and exquisite local ingredients.
Starters
Begin your meal with thoughtfully crafted starters that balance freshness and complexity, showcasing the best of Provence’s bounty.
- Green and White Asparagus from Mont Ventoux: Tender asparagus complemented by deviled egg, green peas, and fava beans, finished with a luscious sabayon infused with oxidised wine from Provence.
- Artichokes Barigoule Style: Delicately prepared artichokes with flame-grilled mackerel, escabeche jelly, baroque herbs, and a subtle small blue fishes emulsion that embodies Mediterranean elegance.
- Delicate Tart, in the Spirit of a Pissaladière: A refined tart inspired by the classic Pissaladière, enriched with Éric’s signature black olives sauce for a burst of Provencal flavor.
- Carpaccio of Gamberoni: Thinly sliced gamberoni served with coral cream, refreshing sorbet, and a hint of limono medica, delivering an exquisite balance of textures and citrus notes.
Mains
Savor an exceptional selection of main courses that pay homage to the Mediterranean’s rich culinary heritage and fresh seafood bounty.
- Mediterranean Prawn Ravioli: Handmade ravioli filled with succulent prawns, paired with seared prawns and an aromatic broth infused with verbena, complemented by raw and cooked fennel.
- Fish of the Day, Out of the Bone then Roasted in the Fireplace: A daily selection of fresh fish expertly deboned and roasted over fireplace, served with a vibrant sauce vierge featuring multicoloured cherry tomatoes and a “Mona Lisa” potato purée with olives and marjoram.
- Delicate and Precious Bouillabaisse: A treasured Provencal seafood stew featuring fresh vegetables and the traditional “Aïgo-Sau-Broth,” offering a rich and fragrant experience.
- Zitone Pasta, a Tribute to a Chef who Taught me so Much: Handmade zitone pasta served with “Riviera Condiments” jus and a truffled artichokes sabayon, a heartfelt homage to culinary mentorship.
- Flame-Grilled Lobster Tail: Succulent lobster tail flame-grilled to perfection, served with sautéed white asparagus, edible nasturtiums, and a rich hazelnut sabayon from Piedmont.
Desserts
Complete your dining experience with refined desserts that balance sweetness and sophistication, reflecting the flavors of the region.
- Millefeuille with Apple from Manosque and Rhubarb: Layered pastry with crisp apple from Manosque, tangy rhubarb, rhubarb ice cream, and smooth vanilla lactic cream.
- Iced Nougat with Citrus Fruits: A refreshing blend of creamy nougat and vibrant citrus fruits, complemented by lemonade infused with zesty peels.
- Fragrance of Local Lemon, Orange Blossom and Sicilian Pistachio: Delicate dessert capturing the essence of local lemon, fragrant orange blossom, and crunchy Sicilian pistachio.
- Grand Cru Chocolate Souffléed Tart: Rich grand cru chocolate tart with a delicate soufflé texture, served alongside vanilla, chocolate, and coffee ice creams for a decadent finish.
Drinks and Specials
While the set menu highlights an exceptional selection of dishes, guests can complement their meal with curated drinks and seasonal specials at Cheval Blanc St-Tropez, enhancing the overall dining experience with exquisite pairings and unique flavors inspired by the Riviera.
