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Christmas and New Year's Eve 2011 Felix Restaurant
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Dimanche 1er janvier 2012
Menu du Nouvel An* 65€**
The scallops in carpaccio sauced with creamy broth with French caviar from « Aquitaine », lemon pulp
* * *
The Gillardeau oysters spécial served hot, natural cooked, mash parsnip and chips,
brown bread in two ways, Champagne sauce
* * *
Red mullet roasted with lemon, thyme, patatoes gnocchis with safran and confetied fennel,fish juice and Riviera condiment
* * *
Noisettes of Venaison roasted with smoked bacon, pulp of celeriac and vanilla, pumpkin ravioli and muscade, Venaison sauce
* * *
The chestnut and mandarine, chestnut biscuit, mandarin jelly, chestnut cream, crispy
white chocolate and mandarin and mandarin macaron
* « La carte » will also be available ** Prices per person, excluding drinks
Christmas and New Year’s Eve dinner
Live music with DJ
FELIX Restaurant
Champagne Bar www.felix-cannes.com [email protected]
+33 4 93 94 00 61
FELIX Cannes, devenez fan
Dimanche 25 décembre 2011 Menu de Noël*
65€**
Lollipop of duck foie gras, perfum with black tea-‐chocolate flavor
* * *
Shell fish ravioli and chestnut foam with tea leeves, shellfish juice in Sencha of Vietnam infusion
* * *
Roasted Scallops in lightly salted butter, chicory cooked in Balalaïka tea, perfum with orange and Ginger
* * *
Chicken from Bresse with Orange Pekoe Ceylan tea from Pettiagalla butter under the skin, crusty risotto palet with Parmesan cheese, winter
vegetables
* * *
Vanilla-‐chocolate traditional Yul log, morello cherry chutney infuse in Earl Grey tea
Served with our tea création « Felix sur la Croisette » by Christine Dattner
* « La carte » will also be available
** Prices per person, excluding drinks
Samedi 31 décembre 2011 Menu du Réveillon*
180€**
Les canapés * * *
Pre-‐starter * * *
Seasonnal greedy combinaison, duck liver and scallops cooked in ravoli way with pumpkin veloute
* * * Risotto « carnaroli » served with rabbit shoulder, Alba white truffle
* * *
Sole cooked with Champagne and stuffed with seasonnal mushrooms, spinash, shellfish confetied with lemon and served with French Perlita
caviar * * *
Chicken from Bresse, the breast just roasted, the leg filled with truffles, the drumstick in blood white sausage with Port, royal liver and Dublin
Bay Prawn « a la plancha », mashed potatoes with black truffles
* * *
Tagada cloud, creamy pink Champagne and caramelized pistachios * * *
Mignardises
* Menu for children on demand