La carte
CHEF CHRISTIAN MORISSET'S MENU IN ANTIBES
Discover the menu of our restaurant Le Figuier de Saint-Esprit
The meat is sourced in France – Our prices include taxes and service charges.
Anyone with allergies is kindly requested to indicate this when placing their order.
Anyone with allergies is kindly requested to indicate this when placing their order.
The Entries
Scallops from the Bay of Morlaix
-Carpaccio of Permison persimmon, passion fruit, and lemon caviar pearls
-Toast with lightly salted butter, pickles, and persimmon coulis with spices and kaffir lime
With supplement: Nano Osciètre caviar (10 g) from Maison Neuvic, €25
-Toast with lightly salted butter, pickles, and persimmon coulis with spices and kaffir lime
With supplement: Nano Osciètre caviar (10 g) from Maison Neuvic, €25
48€
Fresh duck foie gras from the Landes region with a cocoa twist
Lightly smoked with bean husks, cocoa pulp and nibs filling, pineapple carpaccio marinated in Saint Germain liqueur, aniseed and lemon coriander, pineapple chutney and ginger pickles, country bread toast with cocoa nibs.
48€
Main Courses
Fresh catch of the day cooked on the teppanyaki grill
Autumn vegetable ravioli with oriental spices, pumpkin eclipse and pumpkin mousseline, cardamom-infused squash juice
68€
Roasted turbot in a potato crust with "Tuber Mélanosporum" truffles
Roasted turbot in a potato and truffle crust (Tuber Mélanosporum & Uncinatum), truffle and sherry meat jus: an exceptional gourmet recipe. Turbot is a noble flatfish with delicate flesh and a refined taste.
98€
Roasted French veal sweetbread, chopped Kenari nuts with spicy salted caramel
Polenta with porcini mushrooms, sweetbreads and porcini mushrooms wrapped in Swiss chard leaves, pumpkin, veal jus flavored with hops and buckwheat
75€
Roasted Anjou royal squab breast, Wellington style, with confit leg
Red wine-glazed pear with orange peel and cinnamon flavors, turnip, truffle juice
48€
Pre-desserts
Traditional crème brûlée
by chef Christian Morisset, scented with lavender flowers from our Provence region
Desserts
Cheeses
Fresh and mature cheeses from the provinces of France and elsewhere
28€
Mini poached pear on a crispy buckwheat and cocoa nib base
Mousse légère à la poire et jasmin, crémeux caramel et fève de Tonka, gel yuzu, tuiles croustillantes au sarrasin, glace aux noix
26€
The Clementine
Biscuit potimarron et crémeux aux cinq épices, marmelade de clémentine Corse, sablé à la cardamone verte et zestes d'agrumes, gel et sorbet mandarine
26€
The Chocolate & Mango Garden (Roasted beans from Manufacture Duplanteur)
Organic Sierra Leone chocolate cream with Tonka beans, chocolate soil, white chocolate ganache, fresh mango marinated in mild spices, Tahitian vanilla milk espuma, dark chocolate ice cream, and mango sorbet.
28€
The 58% milk chocolate dessert
Financier pistache, confit de myrtille et cassis, croustillant praliné aux éclats de pistache aux poivres Sichuan et Kampot, mousse vanille, glace aux poivres Sichuan.
30€
Ice cream or sorbets of the moment *
Our Michelin-starred restaurant offers ice creams and sorbets from the Alps – Master Ice Cream Maker
