The restaurant and his chief
Our restaurant "L E S A I N T - N I C O L A S" welcomes you ever evening from 19pm
At the dinner time, Le Saint-Nicolas offers a refined and innovative cuisine. Our Chef, Alexandre BRASSET proposes a cuisine based 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.
Reservation: +33 (0)4 50 21 04 94
or restaurant@coindufeu.fr
Menu Découverte and "La Carte" are available below
M E N U D E C O U V E R T E
34 € per person
Starter - Main - Dessert
Starters
Sérac, fresh cow milk cheese, potatoes and white onions salad with fresh sorrel
Boiled leek topped with nut crumble and roasted orange
Mains
Local fresh water fish in cabbage leave, Menton lemon’s emulsion
Minute juniper berries smocked beef onglet with braised carrots and beef jus
Desserts
Coconut and pineapple tart, homemade pineapple sorbet
Poached Savoie’s apple fingers with cinnamon flavor, butterscotch mousse and almond biscuit, homemade almond ice crea
L A C A R T E
Starters
« Œuf parfait », smoked bacon risetti and Savoy tomme emulsion - 10 €
Small hot pigeon and hazelnut pates, crispy lettuce, Hazelnut oil dressing and its pigeon jus - 15 €
Home smoked trout, quinoa and its mushrooms in different textures - 12 €
Pan fried Foie gras, sand carrot mousseline, poultry consommé, Pomegranate and passion fruit - 14 €
Soup of the day - 8 €
Mains
Pormoniers and parsnip of different textures - 22 €
Guinea fowl breast stuffed with mushrooms and foie gras, pomme boulangère, guinea fowl jus - 24 €
“Farcement”, bacon emulsion and mixed young leaves - 22 €
Roasted scallops, citrus chutney, roasted Jerusalem artichoke mousseline - 25 €
French lined caught sea bass, glazed seasonal vegetables, “Voatsiperifery” pepper and its jus - 32€
European lobster served in two sequences Claw with semi cooked butternut with pickled and aromatic herbs, Roasted tail with salted butter and rosemary, roasted butternut, Grenoble walnuts - 58 €
Desserts
Plate of local cheese - 15 €
Tropezian trilogy, and homemade vanilla ice cream - 12 €
Chocolate Nyangbo Entremet, soft biscuit and puffed rice with its homemade “Cooperative du Val d’Arly’s” yogurt ice cream - 11 €
Banoffee and homemade banana sorbet, Banana mousse spéculos crumble and milk jam - 10 €
Saint Nicolas style Mont Blanc - 12 €