Lunch in Provence

(from tuesday to friday midday)

Our provincial menu
is composed of fresh produce bought that day at the Vence market

MENU
Starter + Main or Main + Dessert 27€
Starter + Main + Dessert of the day 33€

For lunch our light and fresh menus, composed of fish, grilled meats, stir fried vegetables, generous salads, cold soups… as well as the chef’s daily suggested menu starter-main or main-desert and our low calorie dishes.

The hotel guests can enjoy our provincial menu.

I BOOK

LUNCH IN PROVENCE MENU CARD

STARTER + MAIN ou MAIN + DESSERT 27€
STARTER + MAIN + DESSERT 33€

Ours salads

Warm Goat’s Cheese Salad
16€
(mixed mesclun salad, croutons made with farmhouse bread with grilled Peymeinade goat’s cheese, and pumpkin seeds)


Fresh Market Salad
16€

(romaine lettuce, avocado, cherry tomato, croutons made with farmhouse bread, red onions, peppers, radish, cucumber, balsamic dressing)

Traditional Caesar salad19€

(romaine lettuce, the chef’s Caesar dressing, warm farmhouse chicken breast, grilled bacon, Parmesan shavings, red onions, hard boiled eggs, anchovy fillets, croutons made with farmhouse bread)

Salade Niçoise
19€(mixed mesclun salad, hard boiled eggs, tuna, anchovy, raw seasonal vegetables)

The Classics revisited

Cantemerle Club sandwich21€

Grilled bacon, chicken, lettuce, tomatoes, hard boiled eggs (served with French fries)

Italian-style cold cuts served on a plate21€


Omelette made with organic eggs from Vence cooked to your taste
16€

(served with French fries or salad to your liking)

Pastas & Risottos

Creamy Italian risotto made with carnaroli rice17€

 

(thickened with mountain Parmesan, roquette and delicious chicken stock)

Linguine di Cecco with pesto16€


Linguine di Cecco in the Neapolitan style
16€

Our cheeses
Mature local cheeses served on a slate9€
Ours desserts

Selection of seasonal fruits scented with lemon balm   9€

Selection of Ice-cream and sorbets 9€

Gourmand coffee    9€

Vence lemon meringue on Britannyshortbread  9€


Grand cru estate-grown dark chocolate    9€

Jérome Heraud, Executive Chef at the Restaurant CANTEMERLE has selected his ingredients for this menu in order to bring you a passionate cuisine with only the best fresh produce.

OUR FAVORITE PRODUCERS

 

GAEC Viande, Agneau de St Barnabé (Jean Pierre Isnard, St Barnabé, 342 chemin de Gréolières, 06140 Coursegoules)

Fermes des Clapiers, Veau fermier et Fromage de Vache frais et affiné (Marcel Bauge, 2256 chemin de Ville plaine, 06510 Bézaudin les Alpes)

La Coop des Baous, producteurs et éleveurs du pays Vençois

Le Pistil de l’étoile (Le Safran de l’arrière-pays mentonnais, quartier Aigas, 06380 Sospel)

EARL La Violette, Fleur de violette, sirop de violette (864 chemin St Martin, 06140 Tourrettes-sur-Loup)

Sébastien Sanières, Apiculteur et Producteur (Chemin Ville plaine, 06510 Bézaudin les Alpes)

Légumes du pays et citron de Menton (Producteur suivant la saison, marché de Vence ; la ferme Annabelle 06 Vence)

EARL La plume blanche, oeufs bios (2358 chemin de la Sine, 06140 Vence)

Fleur de sel de Camargue

Rostan Julien, huile d’olive de Nice (488 BD Mourachone, 06580 Pegomas)

Thomas Métin maître affineur (Fromagerie Métin, rue du marché, Vence)

Comptoir de Navarre (produits basques, 11 rue Eulalie, St Jean Pied de Port, 64220)

Le Clos de Laure, confitures, sirop (10 rue Verdi, 06000 Nice, produits à DRAP 06)

Maison « Perrin », tagliatelles, petits farcis et pâtes fraiches maison (13 Avenue Marcellin Maurel, 06 140 Vence)

La ferme des Gastres : Fromage fermier de vaches, alpages à Roubion

Famille Monteiro : Fromage de chèvre fermier à Peymeinade

GAEC KRISTOBAL, pur brebis (64220 Arneguy)

Les Maîtres de mon Moulin, pain, farine et épeautre ( 3 rue du Moulin, 11350 Cucugnan)