Carte ReserveNice Spring 2015 - restaurant la reserve de nice

Carte ReserveNice Spring 2015 - restaurant la reserve de nice

LA RESERVE DE NICE
« La cuisine, c’est quand les choses ont le goût de ce qu’elles sont. »
Curnonsky
Long time ago, I have been overhelmed by the Provence region,
which is colorful and culturally rich.
Sincere, generous and sunny, it warms me up,
awakes my senses and knows how to make me happy.
My “cuisine” is the reflection of this delicacy nature.
I hope you will feel it today
Sébastien Mahuet
Chef de Cuisine
LA CARTE
Where to start…
Cannelloni « Riviera » à la ricotta,
light bouillon of parmeggiano cheese and grilled piemontese hazelnuts
23.-
Carpaccio of mediterranean fish (seabass, seabream, redmullet..),
marinated in olive oil/citrus fruit dressing, radish shavings,
turnip and young leaves salad.
32.-
Green asparagus velouté and egg yolk nicely smoked & confit,
bacon just snacked and liven up with a poultry juice.
26.-
Raw & Cooked artichokes salad,
mature parmeegiano cheese, riquette and candied shallots.
22.-
Spring Collection 2015
Duck foie gras marinated with hinterland lemon,
vanilla marmalade, fine jelly and olive oil biscuit.
*Foie Gras IGP du Gers
33.-
Sea side
Wild catch*of the day roasted on the skin,
funel and artichokes cooked in a blood orange Barigoule,
green asparagus tips steamed in a citrus fruit bouillon.
44.-
Squids just snacked with garlic & parsley,
vegetables grilled, parmeggiano browned gnocchi,
tomato/oregano sauce and crusty socca lace.
36.-
Cod pricked with chorizo made as a brandade,
blinis, light potatoes mousseline and fine sweet garlic bouillon.
34.-
BBack to Earth
The Veal two ways -
42.-
Roasted and « au tartare » with pistachio and served with french morels,
potato « au carré » stuffed with a Duxelles and accompanied by a spicy juice.
The young rabbit
- As a porchetta braised and served with a mustard sauce.
- The saddle rolled with an olive de Nice purée, the shoulder candied.
- Offal sausage garnished with a garlic & parsley condiment.
parmeggiano cheese browned gnocchi and olive sauce.
Meat origins :
Veal & Young Rabbit : France
*Wild fish , Mediterranean sea.
39-
DELICACIES
Cheese and desserts
16.-
Les Pâturages
Cheese selection,
olive oil of Nice, fresh salad and marmalade.
Millefeuille croustillant
«Martin Sec » pear poached in spicy glue wine, maple syrup,
light toffee mousseline and ice-cream.
Citron Riviera
Creamy and caramelized hinterland lemon tart,
meringue, lemon sorbet.
The Strawberry
As a macaroon with the 3 ways strawberry,
as carpaccio, marmalade and sorbet,
chocolate crème brûlée.
Citrus Fruit Fraicheur
Blood orange, grapefruit and lemon,
fruity italian Campari nage flavored with fresh mint,
sorbet and crispy waffle.
MENU DE LA RESERVE
76 euro
Mousseline and steam cooked broccoli
mature parmeggiano cheese.
Duck foie gras marinated with hinterland lemon,
vanilla marmalade, fine jelly and olive oil biscuit.
~
Cannelloni « Riviera » à la ricotta,
light bouillon of parmeggiano cheese and grilled piemontese hazelnuts
~
Wild catchof the day roasted on the skin,
funel and artichokes cooked in a blood orange Barigoule,
green asparagus tips steamed in a citrus fruit bouillon.
Or
The Veal two ways
Roasted and « au tartare » with pistachio and served with french morels,
potato « au carré » stuffed with a Duxelles and accompanied by a spicy juice.
~
The Strawberry
As a macaroon with the 3 ways strawberry,
as carpaccio, marmalade & sorbet, chocolate crème brûlée.
Or
Millefeuille croustillant
«Martin Sec » pear poached in spicy glue wine, maple syrup,
light toffee mousseline and ice-cream.
MENU RIVIERA
49 euro
60 euro if you would like the cheese selection
Spring peas cappuccino,
light mousse of carrots tops.
Squids just snacked with garlic & parsley,
vegetables grilled,
tomato/oregano sauce and crusty socca lace.
~
The young rabbit
- As a porchetta braised and served with a mustard sauce.
- The saddle rolled with an olive de Nice purée, the shoulder candied.
- Offal sausage garnished with a garlic & parsley condiment.
parmeggiano cheese browned gnocchi and olive sauce.
Or
Cod scented with chorizo made as a brandade,
blinis, light potatoes mousseline and fine sweet garlic bouillon.
~
* Cheese selection,
olive oil of Nice, fresh salad and marmalade.
~
Citron Riviera
Creamy and caramelized hinterland lemon tart,
meringue, lemon sorbet.