Our lunch & dinner menus
Chef Guillaume SCHEER invites you to discover his cuisine, which evolves according to the season and the availability of produce.
5-course "Plaisirs" menu 115€ starter / main course
appetizer / entrée /fish /meat /dessert.
6-course "Gourmands" menu €125
Starter/appetizer/fish/meat/worked cheese/dessert.
This menu is given as an indication and can change according to the arrivals.
Tomato tartlet / marjoram-infused sauce.
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just-stiffened langoustine / mango condiment / citrus emulsion.
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Golden sea bass on the skin / fine niçoise vegetables / piquillo velvet.
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Fillet of Charolais beef (FR) / peas with marjoram / chive jus.
or
Saddle of lamb / shoulder samoussa confit with apricot / spiced jus.
***
Souvenir of Deauville.
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Fig from our garden / pecan nuts / fig leaf ice cream.
To sublimate your menus, we suggest you accompany them with a food and beverage pairing.
4 GLASSES 48 € or non-alcoholic 30€.
4 GLASSES 48 € or non-alcoholic 30€.
Our current menu
All our dishes are homemade
and preferably with local products.
and preferably with local products.
Inputs
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Puntoun foie gras in textures / apricot 43
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Tomato tartlet with marjoram-infused sauce. 38
-
just-stiffened langoustine / mango condiment / citrus emulsion . 43
Fish
-
Golden sea bass on the skin / fine niçoise vegetables / piquillo velvet. 49
Meat
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Charolais beef filet (FR) / peas with marjoram / chive juice. 49
-
Saddle of lamb / shoulder samoussa confit with apricot / spiced jus. 49
Desserts & Cheeses
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Souvenir of Deauville. 15
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Plate of cheeses from the Tourrette house. 16
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fig confit / caramelized pecans / fig leaf ice cream. 18
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Jean Marc's Questche / old plum emulsion / cinnamon ice cream. 18
Business menu €54
2 glasses of wine (12CL) €20
only at lunchtime, Wednesday to Friday, excluding public holidays and special days.
Lunch menu available from SEPTEMBER 18 to 20.
Lightly smoked eel / red wine jus.
***
Pork cheek confit / creamy polenta / tarragon jus.
or
Pike-perch back cooked over gentle heat / artichokes in barigoule / barigoule jus.
***
Tourrette cheese platter.
or
Jean Marc’s Questche / old plum emulsion / cinnamon ice cream.
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