La Cour Jardin

A vegetarian dish featuring tangy goat cheese paired with artichoke. The texture combines the creaminess of the cheese with the tender bite of the vegetable. Enjoy as a starter.

A Mediterranean-style appetizer consisting of crusty bread topped with fresh, flavorful tomatoes. Crisp and refreshing with savory notes. Eaten by hand or with a fork and knife.

A cool, light starter featuring crisp marinated cucumber served with creamy herb-infused yogurt. Refreshing and tangy. Perfect for cleansing the palate.

A cold tomato-based soup served with soft, milky buffalo mozzarella cheese. Smooth and savory with a refreshing chill. Spoon up the soup with bits of cheese.

Italian flatbread toasted and topped with creamy burrata cheese, crunchy green beans, and pistachios. Offers a mix of crispy, creamy, and nutty textures. A rich and filling appetizer.

A twist on the traditional Sicilian vegetable stew (caponata), featuring creamy avocado and fresh herbs. Rich and flavorful with a soft texture. Enjoy as a salad course.

Stewed summer vegetables served in a savory tart shell made with parmesan cheese. The base is crumbly and buttery, contrasting with the soft vegetables. A classic French flavor combination.

Gnudi are gnocchi-like dumplings made with ricotta cheese instead of potato, resulting in a light, pillowy texture. Served with savory roasted tomatoes. A comforting vegetarian pasta dish.

Soft dumplings filled with goat cheese, served in a light vegetable broth with delicate zucchini flowers. Savory, aromatic, and warm. Eat with a spoon to enjoy the broth and dumplings together.

A risotto-style dish using green wheat grains, paired with earthy chanterelle mushrooms and sweet apricots. Chewy texture with a complex sweet and savory flavor profile. A hearty main course.

A gourmet toasted sandwich filled with crab meat. Crispy on the outside with a warm, savory seafood filling. A luxurious take on the classic croque monsieur.

Small savory tarts filled with trout roe and a light, airy sabayon sauce. Salty, popping textures from the eggs contrast with the creamy sauce. Served as a delicate appetizer.

Crispy battered and fried squid rings served with creamy tartar sauce for dipping. Crunchy and savory. Best enjoyed while hot.

Raw tuna diced and seasoned, served cold. Fresh, delicate texture with clean ocean flavors. A classic raw seafood dish.

A luxurious version of tuna tartare topped with a generous portion of Imperial caviar. The salty burst of caviar complements the fresh raw tuna. An indulgent seafood experience.

Lobster served with a 'macédoine', a mixture of diced vegetables. Sweet, tender lobster meat paired with fresh garden vegetables. A sophisticated seafood main course.

Cured sea bass (gravelax) served with cherries. The fish has a firm, cured texture, balanced by the sweetness and acidity of the fruit. A unique cold fish dish.

A large cut of beef rib designed to be shared. Served with tangy chimichurri sauce and potatoes baked with marjoram. Rich, meaty, and savory.

Whole or large portion sea bream meant for sharing, flavored with sweet candied lemon and tomatoes. The fish is tender and flaky with Mediterranean flavors. A light yet substantial main course.

Herb-seasoned chicken served with eggplant parmigiana (baked eggplant with cheese and tomato). Savory and comforting. A balanced meal of poultry and vegetables.

John Dory fish fillets simmered gently, served with aromatic fennel and artichokes. Delicate, flaky white fish with herbal notes. A light and elegant seafood dish.

A selection of aged cheeses curated by René Pellegrini. Offers a variety of textures and intense flavors. Typically eaten after the main course with bread or on its own.

A rich dessert featuring chocolate ice cream, sauce, and toppings. Creamy, cold, and intensely chocolatey. A classic indulgence for chocolate lovers.

A fruity sundae combining sweet peaches and tart raspberries with ice cream. Refreshing, creamy, and sweet. Perfect for a lighter dessert option.

An ice cream dessert highlighting the flavor of fresh figs and aromatic fig leaves. Sweet, creamy, and slightly earthy. A sophisticated fruit dessert.

A frozen take on the Tarte Tropézienne, a brioche filled with cream. Sweet, creamy, and cold. Combines the texture of pastry with ice cream.

Thinly sliced or arranged fresh red berries. Sweet, tart, and very refreshing. A light, fruit-forward dessert without heavy cream or pastry.

A classic French dessert made of puff pastry and choux pastry, flavored with herbs and flowers. Creamy, flaky, and sweet with floral notes. Designed to be shared.