Le Figuier de Saint-Esprit
14 Rue du Saint-Esprit, 06600 Antibes
часы работы неизвестны
French€€€€
Меню
Источник: сайт ресторана, читать на 13 сентября 2026 г.. Цены и блюда могли измениться.
Калории и углеводы для этого меню еще не рассчитаны.
The Entries
Yellowfin tuna marinated in soy sauce and mild spices
38.00
Yellowfin Tuna and Quinoa — Multicolor quinoa with citrus, mango, fennel, and avocado. red onion pickled, crispy sardine with squid ink
Steamed Obsiblue shrimp, "Lessatini" olive oil infused with kaffir lime
42.00
Steamed Shrimp and Tomato Tartare — Cucurbit tartare: green melon, watermelon, yellow, coeur de boeuf, and Green Zebra tomatoes, and zucchini from Nice, cucumber. Rabelais plum cherry tomato stuffed "chimichurri-style" in a tomato velouté, with a ruby Parmesan tuile, Burrata foam
Seared Octopus
45.00
Japanese eggplant marinated in soy and harissa, white coco bean, piperade with Lardo di Colonnata and crispy squid tentacle.
Duck foie gras from Landes with cocoa flavour
48.00
Duck Foie Gras with Cocoa — Lightly smoked with cocoa bean shells from Ecuador, cocoa pulp and grué insert, cocoa juice jelly, paprika and apple gel pineapple carpaccio marinated in elderflower liquor, anise seeds, lemon coriander, pineapple chutney and ginger pickles
Main Courses
Catch of the Day Cooked on "Teppan Yaki"
68.00
Catch of the Day Teppanyaki — Fresh green peas and Girolle mushrooms, green peas coulis and foam
Roasted turbot with slice of potato crust "Tuber Mélanosporum & Aestivum" truffles
98.00
Roasted Turbot with Truffles — Veal meat juice with truffles and Xérès vinegar
Roasted Challans duck breast, pan fried duck liver
58.00
Roasted Duck Breast and Liver — Flat peach, yellow peach and shallot chutney on puff pastry, lightly sautéed spinach, white and black sesame tuile, redcurrant sauce
Roasted rack of farm-raised veal, carrot and oregano crust
70.00
Roasted Rack of Veal — Crushed "Annabelle" potatoes with wild garlic, spiced roasted carrots, caramelized sweet onion stuffed with sun-dried tomatoes and anchovies, veal jus with sherry
Pre-desserts
Traditional crème brûlée
Lavender Crème Brûlée — by chef Christian Morisset, scented with lavender flowers from our Provence region
Desserts
Cheesesvegetarian
28.00
Cheese Board — fresh and refined from the provinces of France
Soliès fig roasted with maple syrup
26.00
Roasted Fig with Walnut Ice Cream — Soft white cheese jelly infused with fig leaf flavors, fig compote, financier, cream and praliné with Pécan nut, hibiscus gel with Timut pepper, walnut ice cream.
Roasted apricot, soft white cheese mousse with verbena flavor
26.00
Roasted Apricot and Cheese Mousse — Breton shortbread with Kenari walnuts, rosemary cream, verbena ice cream
The Chocolate & Mango (Roasted beans at the Duplanteur Manufactory)
28.00
Chocolate and Mango Dessert — Organic chocolate cream from Thaïlande with Tonka bean, chocolate topsoil, fresh mango marinated in sweet spices, white chocolate ganache with Tahitian vanilla, dark chocolate ice cream and mango sorbet
The Chocolate symphonie (Roasted beans at the Duplanteur Manufactory)
30.00
Chocolate Symphony Fondant — 80% cocoa bean fondant from Thaïlande filled with caramel, cappuccino mousse, Ethiopian coffee gel, cocoa bean lace tuile, yogurt ice cream. Served with a shot of oat-milk-based Cognac cream with cinnamon cookie flavors
Ice cream or sorbets of the moment
22.00
Ice Cream or Sorbet — Glaces des Alpes – Maître Artisan Glacier
Party menus
In eight services
185.00
Eight Course Tasting Menu
In six courses
135.00
Six Course Tasting Menu
Appetizer
Soft-boiled farm egg
Soft-boiled Egg with Caviar — "Baerii Signature" caviar from Neuvic
Green and white asparagusvegetarian
Asparagus with Parmesan Chips — with their respective coulis, parmesan chips, and bread fingers
Roasted abalone & zucchini blossom from Charles Orso
Roasted Abalone and Zucchini Blossom — Stuffed with sea bass, shrimp, and abalone rillettes, served with a seafood vinaigrette
Roasted European lobster
Fregola Sarda with seasonal vegetables: peas, fennel, carrots, artichokes, and zucchini. Lobster juice with verbena foam
Foie de canard des Landes poêlé
Pan-seared Duck Foie Gras — Rhubarb and Burlat cherries, cereal bar, sour cherry sauce
Fromages de la ferme « Monteiro » à Peymeinadevegetarian
Farm Cheeses with Tapenade — Chèvre Frais et affiné, tapenade d'olives de Kalamata aux confits d'oignons doux, Toasts Melba à l'huile d'olive, gel pomme
Pre-dessert
Empress rice
Empress Rice with Strawberries — with Carpentras strawberries and petits fours
The Amered apricot
Apricot Compote with Almonds — In compote with roasted almonds, roasted with rosemary honey, and raw
Lemon cheesecake
honey ice cream, and pine nuts
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Практическая информация
- Адрес
- 14 Rue du Saint-Esprit, 06600 Antibes
- Часы работы
- пока неизвестно
- Контакты
- +33493345012
- Источники
- Overture Maps Places (CDLA-Permissive 2.0), le-figuier-de-saint-esprit.com/
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