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Christmas Menu New Year Felix restaurant in Cannes
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Christmas Time 2011
Be charmed by a gourmet interlude ...
Felix Restaurant+33 04 93 94 00 61
[email protected] boulevard de la Croisette
06400 Cannes
Sunday, December 25, 2011Menu de Noël
65 euros*
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
*Prices per person, excluding drinks
Privatisation possible
Animation : Live Music, Dégustation de vins,
Cocktail et Dîner à thème...
Formule Déjeuner : 45 euros*
Formule Dîner : 75 euros*
Sunday, January 1st, 2012Menu de Nouvel An
65 euros*
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
*Prices per person, excluding drinks
Privatisation possible
Animation : Live Music, Dégustation de vins,
Cocktail et Dîner à thème...
Formule Déjeuner : 45 euros*
Formule Dîner : 75 euros*Saturday, December 31st ,2011
Menu du Réveillon180 euros*
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
*Prices per person, excluding drinks
