The restaurant and his chief


During summer, Le Saint-Nicolas welcomes you every evening from 19.30pm 

At the dinner time, the Restaurant Le Saint-Nicolas offers a refined and innovative cuisine. Our Chef, Thomas TRICAULT, proposes a cuisine based solely on fresh and preferably local products. 
Each day, the Chef suggests a dishes adapted to vegetarian people or those with a strict or confessional diet. 

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Reservation: +33 (0)4 50 21 04 94 or

La Carte - Summer 2018


Risotto of gambas to squid ink, Crip fennel and  Bloody Mary emulsion - 7€

Tomatoes and mozzarella tart, freshly-cut roquette salade - 8€

Cocotte egg, cream of morels, veal juice and Mégevan bread toast - 8€ 

Spring rolls of candied beef cheek, mint and coriander - 10€

Home smoked salmon tartare, grilled vegetables and crumb bread - 10€ 

Main Courses 

Poached and confit pollock in a Thai broth, pak choi cabbage, turnips and carrots - 24€ 

Snacked seabass filet, Crunchy végétales, gray shrimps bisque - 20€ 

Veal axoa with Espelette pepper, walnut-sized potatoes - 18€ 

Duck breast and itssweet and sour lacquer, crumbs of potatoes and chives - 20€ 

Beef back steak and veal juice with scent of undergrowth, sauté of fresh mushrooms according to the season - 28€


Granite peach-apricot, sweet scent of rosemary - 7€

Chef personal version of "the French Dessert Mystère" - 8€ 

Fennel ice cream, some citrus fruits, espuma mascarpone - 8€

Swins of red fruits in a white sangria and its Bulgarian ice cream - 10€ 

Chocolate tartellette, warm caramel served with amandine ice cream - 10€