Lunch Menu “A l”ombre du Mûrier”

Only for Lunch on Thursday and Friday besides the public holidays days
Starter, Main Course and Dessert : 39€

Our Lunch Menu is crafted based on the day’s market offerings. We adjust our dishes accordingly.

To gently awaken your taste buds,
^{Perfumed Hot Broth}

STARTERS

Traditional Brioche Pistachio Sausage,
^{Vinaigrette with Juice}
or

Leeks with Vinaigrette and Grilled Figatelles sausages

MAIN COURSES

Catch of the day with Candied Fennel, in the way of French “Bouillabaisse”
or

The Big Classical Calf’s Head with Steamed Potatoes, Gribiche Sauce

served with “Ratte du Touquet” potato purée

DESSERTS

Soft Chocolate 70% “Fleur de Cao” and Dulce de Leche

^{(15 minutes cooking)}
or

Hibiscus Churros served with Chantilly

Discovery Menu of Agapè

65€
Only available for the entire party

To gently awaken your taste buds,
^{our Signature Broth with flavors from here and elsewhere}

Amuse-bouche as a prelude

STARTERS

Scallop, Corn Royale, and crispy Dadhinos accompanied by a Corn Foam

Or
My Vision of Endive with Ham : Braised endive, served with shavings of 100% Bellota Iberian Lomo

^{and a Mornay Sauce with Alsace Flower Tomme cheese}

MAIN COURSES

Catch of the day of the moment, Cauliflower variations with Bombay curry,
^{anLacto-fermented carrot juice, drizzled with chive oil}

Or
Heart of Fillet of Veal in Mushroom Viennese,
^{Compressed Truffle Potato}
To enhance the flavors of this dish, we suggest our French Baeri Caviar 10g for €25

–
Cheese Plate from Laëtitia Gaborit – M.O.F 2007 – supplement 14€

PRE-DESSERT

Sweet broth

DESSERTS

Pear and Apple Tatin glazed with Beetroot juice, Double cream ice cream from La Gruyère
Or
Shortcrust Chocolate Tart with Extra Bitter Fleur de Cao
^{Chocolate Emulsion}

Agapè Signature Menu

95€
Only available for the entire party

To gently awaken your taste buds,
^{our Signature Broth with flavors from here and elsewhere}

Amuse-bouche as a prelude

STARTER

Foie Gras Terrine with Black Pudding
^{accompanied by Homemade Olive Oil and Bergamot Brioche}

FIRST COURSE

Catch of the day, selection of Vegetables from the Antibes Market
^{with Truffle Aioli}

SECOND COURSE

Marinated Heart of Rib Eye Steak with Satay
^{Spring Roll with Raw Vegetables and Guacamole}

Cheese Plate from Laëtitia Gaborit – M.O.F 2007 – supplement 14€

PRE-DESSERT

Sweet broth

DESSERTS

The delicate and melting marriage of pistachio, Litchi and Rose