Menu 2025 - Le Chantecler - Hôtel Negresco
Get a taste of this menu
Explore the culinary offerings of this restaurant and let yourself be inspired.
Last update
October 24, 2025
Chef
Virginie Basselot
Type of cuisine
French
Menu photos (6)
All food photos (55)
Preset menus
Explore the chef's selection menus with diverse dishes at fixed prices. Some are bookable via TheFork, while others are available onsite.
Permanent TheFork offer
Permanent TheFork offer
Permanent TheFork offer
Available on Dec 24
No availability currently
No availability currently
Starters
- MEDITERRANEAN BASS
- €110
- in tartar, Giol oysters, Normandy cream, caviar from Sologne, buckwheat tuiles
- BRUNO CAYRON’S CELERY
- €50
- creamy, Vin Jaune emulsion, intense juice
- DUCK FROM PÈRE LÉON
- €55
- thinly sliced, beetroot, raspberry condiment and elderflower
- CAULIFLOWER MUSHROOM
- €70
- seared, raw gamberoni from San Remo, caramelized shell bisque
Main courses
- RED MULLET
- €90
- in ‘Nice-style’, barbajuan with capers, parsley, lemon gel
- MEDITERRANEAN LOBSTER
- €105
- roasted, ravioli and tarragon sabayon, grilled shells broth
- POULTRY FROM THE TERRE DE TOINE FARM
- €100
- poached with autumn flavors, cep mushrooms, Piedmont hazelnuts, supreme sauce, watercress
- LAMB FROM ALPILLES
- €95
- over a wood fire, local shellfish, cucumber and seaweeds
Refinements
- Fresh cheeses matured by Monsieur Néry to choose from on our cart, mesclun of young shoots, toasted Dominica Zielinska bread
- €25
- À choisir sur notre chariot, mesclun de jeunes pousses, pain de dominica zielinska toasté
Sweet pleasures
- CHAMPSOLEIL OLIVE OIL
- €30
- orange blossom water cream pure Venezuelan chocolate leaves
- CITRUS FRUITS FROM OUR REGION
- €25
- raw, candied peel, tangy marmelade and creamy yuzu
- FIGS FROM SOLLIÈS
- €25
- baked in a cocotte, sorbet and crystallized shiso leaves
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