Chef Nicolas Lamotte
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Spring Tasting Journey
A refined spring menu highlighting fresh Mediterranean ingredients and creative French cuisine.
Indication of Chef Nicolas Lamotte's skills and specialties
ShareA refined spring menu highlighting fresh Mediterranean ingredients and creative French cuisine.
Red Tuna Tartare Starter
Red tuna tartare with peas, fava beans, mint, and gribiche sauce.
Meagre Ceviche Starter
Mediterranean meagre ceviche with dill and passion fruit vinaigrette.
Grilled Octopus Starter
Grilled Mediterranean octopus with corn emulsion and fresh herbs.
Perfect Egg with Asparagus
Perfect egg served with Luberon asparagus.
Rossini-Style Beef Fillet Main
Beef fillet Rossini-style with rich jus and potato mousseline.
Parmesan-Crusted Veal Main
Veal fillet in parmesan crust with mushrooms and baby vegetables.
Roasted Pigeon Fillet Main
Roasted pigeon fillet with cherries and olive coriander polenta.
Seared Gilt-Head Bream Main
Seared gilt-head bream fillet with green risotto.
Brie 'Mendiant' Cheese Platter
Brie cheese 'mendiant' style served with mesclun.
Selection of Farm Cheeses
A selection of farm cheeses.
Lemon Meringue Tart Dessert
Reimagined lemon meringue tart.
Roasted Apricots Dessert
Roasted apricots with rosemary and honey.
Chocolate Soufflé Mousse Dessert
Chocolate soufflé mousse.
Strawberry Soup Dessert
Strawberry soup with fresh vanilla.
Assortment of Breads
Assorted breads served to complement the dishes.
Book this menu
Chef Nicolas Lamotte offers the following booking options for this menu. Imagine having a private chef cook these menus during your birthday, wedding or other special event.
About Chef Nicolas Lamotte
Inventive French chef.