Le Patio’s new autumn menu

Summer is coming to an end, and the first signs of fall are already appearing. The sun sets a little earlier, the light is softer, the city is quieter, and the days take on a soothing and comforting feel.

It is in this spirit that Chef Damien Andrews has created new flavors, devised new dishes, and designed new plates to accompany the transition to this new season.

Shrimp ravioli with shellfish foam, meagre fillet breaded with panko and orange, pullet lamb braised with cumin and honey, creamy risotto with pumpkin and lemon balm…

This is the gourmet preview of the delights that await you on the new menu!

Autumn delights

Chef Damien Andrews' inspirations

With his new menu, our Chef Damien Andrews offers you a unique and delicious culinary experience.

Each dish celebrates our local cuisine, while incorporating inspirations from elsewhere: corn tempura, Thai basil seasoning, Equatoriale milk chocolate, or a fruit seasoned with Timut pepper, creativity is at the heart of the Chef’s cuisine.

Discover the new autumn menu

A generous and comforting cuisine

Our favorites this fall

Starter: celeriac rose, green apple broth and Thai basil

For a light starter, let yourself be seduced by our celeriac rose. Watered with its delicate broth, it blossoms like a flower in motion, revealing a ballet of subtle flavors.

Main course: braised octopus tentacle with honey and orange, sun-dried tomato chickpea purée

In a combination of unique flavors, the braised octopus with honey and orange is one of our favorites on this menu. It is accompanied by crunchy vegetables inspired by pan bagnat and southern accents, all served on a tomato chickpea purée, heralding the colors of the new season!

Dessert: the Galet of Nice

To finish the meal on a sweet note, succumb to the Chef’s new trompe-l’œil in the shape of a pebble, a wink to Nice’s beach. Underneath its thin black shell lies a light vanilla mousse and an apple heart, for a sweet and light dessert.

Discover the rest of the menu