NOMICOS

A tasting menu entirely dedicated to lobster. It features the crustacean in various forms, from fresh tartare to cooked preparations accompanied by woody and herbaceous flavors. A luxurious experience for seafood lovers.

The chef's emblematic gastronomic journey, highlighting noble products such as black truffle, foie gras, and scallops. This multi-course menu offers a complete overview of the house's refined and creative cuisine.

A menu that celebrates seasonal products, with particular attention to vegetables and seasonal meats like quail. The dishes combine vegetable freshness and Provençal flavors like black olive and thyme.

A rich and decadent starter combining macaroni gratinated with parmesan, black truffle, and duck foie gras. It is all brought together by a flavorful veal jus. A classic of French haute cuisine.

Thin slices of raw blue lobster served as carpaccio. The dish is refreshed by the acidity of green apple and caviar lime pearls, with an Asian touch of ponzu sauce.

A variation of boletus mushrooms served raw and cooked to play with textures. Accompanied by a low-temperature cooked egg (perfect egg) and an emulsion flavored with tonka bean.

Grilled blue lobster pieces lacquered with a miso sauce for a deep umami flavor. Cherry vinegar provides a fruity acidity that balances the richness of the dish.

Wild sea bass fillet accompanied by imperial quality caviar. Served with a creamy Menton lemon sabayon and fresh herbs such as amaranth and New Zealand spinach.

A piece of pollock loin prepared in the style of Provençal bouillabaisse. Garnished with fennel, melting potatoes, and the traditional saffron rouille sauce.

Tender veal loin cooked slowly. Served with an intense candied lemon jus and Paimpol coco beans with sage and parmesan.

Tender beef fillet prepared with flavors from the South of France. Accompanied by herb ravioli, black olives, and sweet and savory sun-dried tomatoes.

Quail prepared in two different ways to vary textures. Served with a tian of Mediterranean vegetables and a deglazed jus with cherry vinegar.

An assortment of French cheeses aged to perfection, selected by Laurent Dubois, Meilleur Ouvrier de France. Ideal for discovering the diversity of cheese-making regions.

A daring and refreshing dessert based on crushed absinthe ice. It is paired with a tomato marmalade sweetened with vanilla and fennel ice cream for an aniseed profile.

A revisited classic baba, flavored with the aromatic herb marjoram. Served with fresh Solliès figs and fig leaf ice cream.

A textured dessert for lovers of high-quality dark chocolate. It combines the crispness of chocolate with a creamy anise flavor and an intense cocoa sorbet.