Nice Matin

Socca

A thin Niçoise chickpea pancake baked until crisp at the edges, served with olive tapenade.

Moules Marinieres

Mussels with shallots, leeks, garlic, white wine, parsley, thyme, butter, and double cream with pommes frites — the signature bistro dish.

Pissaladière

Caramelized onion flatbread with anchovies and Niçoise olives — the South-of-France classic.

Roasted Branzino

Branzino roasted with olives, confit tomatoes, artichokes, lemon, garlic, thyme, and boulangere potatoes — a Provencal showpiece.

Salade Niçoise

Seared tuna, haricots verts, potato, olives, and egg over greens with a sharp vinaigrette.

Salad Nicoise

A properly composed Nicoise with quality tuna — the quintessential Provencal lunch dish.

Steak Frites

Hangar steak with maitre d' butter and a heap of crisp shoestring frites.

Duck Breast

Seared duck breast — a French classic that showcases the kitchen's ability to handle proteins with finesse.

Creme Brulee

Classic French creme brulee with a perfectly caramelized sugar cap — the proper way to end a Provencal meal.

Braised Lamb Shank

French Toast With Strawberries

Pan Bagnat