The card

Carte 2009

The chef, Philippe Gauvreau, signed for "La Rotonde"
a creative card with the choice of the best products
and the "Country" accent.

Fascinated by the taste
of the tradition of the big French cooking
and the reception of the clients,
all the crew invites you to share this new card
and to make you benefit of the enthusiasm
which animates the search of the excellence.

Frédéric Fass
Directeur de restaurant

Seasonal Suggestions Menu

 

The specials are subject to change at any time, depending on the availability of market produce.

	€
Pan-fried fillet of red mullet,	43
On an aubergine caviar with lemon, courgette with parmesan and basil,
artichokes with a peppery vinaigrette sauce, fresh salad shoots,
With a side of aniseed-flavoured pressed carrots, cooked to order.
Pot-roasted octopus salad,	41
Marinated Nice-style field mushrooms and vegetables, Menton lemon,
Salad shoots and fresh herbs.
Pan-fried fillet of red mullet,	43
On an aubergine caviar with lemon, courgette with parmesan and basil,
artichokes with a peppery vinaigrette sauce, fresh salad shoots,
With a side of aniseed-flavoured pressed carrots, cooked to order.
Roasted Breton blue lobster,	58
Stuffed Chasselay courgette flower, sweet garlic cream,
Lobster head and tomato jus.
Field mushroom and lobster tail fricassee,	48
With soft-boiled farmyard egg,
Crushed lobster head jus.
Pot-roasted Languedoc purple asparagus confit,
Stuffed giant morel mushroom, Breton lobster, butter beans,
Lobster head jus and mushroom zabaglione.
Either as a starter	63
Or as a main course	92
"Skin on" sea bass,	49
Cooked in tangy vegetables,
Citrus jus.
Slow pot-roasted, milk-fed veal calf sweetbread,	56
Vegetable confit on cooked tomato, creamy polenta, light citrus jus.
Saddle of Limousin lamb stuffed with greens,	48
White asparagus confit, salad potatoes, garden peas,
Rich jus.
Menton lemon soufflé,	22
With a lemon sorbet.
Pan-fried cherries on a walnut and ganache strudel, made to order Tonka bean,	22
Morello cherry sorbet.
Caramelised pastry slice with large raspberries,	22
Tahiti vanilla ice cream.

                                                                                                                          

 

 

 

Desserts

Winter Fruits by "Yannick, the Second"

 

Baked ‘Golden Delicious' apple on spice-bread,
‘Granny Smith' coulis.

 

‘Williams' pear and hazelnut ice-cream gateau,
Fine crispy meringue.

 

Valrhona ‘Grand Cru' Chocolate desserts by "Jérémie"

 

Fine Caribbean chocolate ‘shell' with caramelized dried fruits and strudel,
Armagnac sauce, cocoa sorbet

 

Golden medallion of Jivara chocolate
Flavoured with coffee from Papua New Guinea.

 

Bitter, dark chocolate cannelloni with crème brûlée ice-cream,
Guanaja chocolate sauce.

 

Tradition... revisited by "Cédric"

 

Rum baba with 1990 vintage J. Bally rum,
Smooth Muscovado sugar cream with baked pineapple.

 

‘Cœur de Guanaja' concentrated dark chocolate soufflé,
Green tea cream with marrons glacés and Matcha ice-cream

 

Millefeuille prepared to order, caramelized, € 21
Light Tahiti vanilla cream and candied lemon

 

All our desserts are served with a pre-dessert and fresh petits-fours

All desserts at € 20, except for the Millefeuille
These desserts have been prepared by Head Pastrycook Damien Piscioneri

 

Cheeses
Ditto