Bacon traditional rockfish soup, garlic parmesan toasted bread
Lobster ravioli cooked in its own broth, lightly warmed medallions
Bouillabaisse tasting plate — Lobster supplement per person €20
Carpaccio of Mediterranean red prawn, Decarlo mandarin olive oil dressing — Prestige Oscietra Caviar
Bagna cauda, our raw regional vegetables for dipping
Cep mushroom tartlet with mushrooms, parsley coulis and garlic cream
We depend on the mood of the sea for all fish and shellfish arrivals.
We depend on the mood of the sea for all fish and shellfish arrivals.
GARNISHES OF YOUR CHOICE: MARKET VEGETABLE COCOTTE WITH HERB BUTTER, BASIL MOUSSELINE POTATOES
Wild rice infused with chives and coriander
Choice of sides: market vegetables with herb butter, basil purée or wild rice with spring onion and coriander
Paddlefish
Gilt-head bream
Sea Bass
John Dory
Toothfish
Red scorpion fish "grandmother" (SUBJECT TO AVAILABILITY)
Sole (subject to availability)
Turbot
Blue Lobster
Spiny lobster
Sea bass en croute, market vegetables with herbs, choron emulsion
Fregola Sarda Risotto, morel mushrooms cooked with yellow wine, truffle emulsion
Salers beef fillet, Pan-seared foie gras escalope, truffle beef stock
Price in Euros / Meats origin France – BLUE LOBSTER CAUGHT IN THE NORTH ATLANTIC
Prices in euros / Meat from France – lobster fished in the North Atlantic
The price depends on whether you choose a set menu or à la carte. At lunch, the L’Esprit du Midi menu costs €74, or €49 in its Express version. In the evening, the L’Esprit du Soir menu costs €138. À la carte, starters and main courses range from €29 to €78. Grilled fish and caviar are priced separately.
The L’Esprit du Midi menu is served at lunch only, for €74. You choose a starter, a main course and a dessert. Today, the main course is Mediterranean sea bass roasted in the Josper oven or Black Angus beef. The Express version, at €49, brings together a main course and a dessert. It is served at lunch, except at weekends.
L’Esprit du Soir is a multi-course gastronomic menu, served in the evening for €138. The whole table chooses it together, and it is not offered during special events. The chef follows the season: at the moment, Mediterranean amberjack, cep mushroom tartlet and turbot roasted in the Josper oven. A food and wine pairing goes with it, for an extra €60.
Yes. It is in the Tradition Bacon section of the menu, with the rockfish soup at €29 and the spiny lobster ravioli at €52. The tasting bouillabaisse costs €78 per person. For €20 more per person, spiny lobster joins the fish. Its history and how it is served are described on the page our bouillabaisse.
Prime fish and shellfish grilled over a wood fire are priced by weight. The menu gives the price per 100 grams, gross weight: from €16 for gilthead sea bream to €30 for spiny lobster. The final price therefore depends on the size of the fish. In the dining room, our team tells you the weight and suggests a size suited to your table.
The menu offers several dishes without fish. To start, the bagna cauda of local vegetables, at €42, or the cep mushroom tartlet, at €38. As a main course, the fregola sarda risotto with mushrooms, at €46, or the Salers beef fillet with foie gras, at €68. For an allergy or a special diet, let us know when you book.
Yes. The menu offers Kaviari Oscietra Prestige caviar in three sizes: 30 grams for €100, 50 grams for €163 and 100 grams for €350. Kaviari Kristal caviar is served in 50 grams, for €185. You can also add 10 grams of Oscietra Prestige to the gambero rosso carpaccio, for an extra €30.
Yes. The menu follows the seasons and the catch: sole and scorpion fish, for example, are served only when available. Blue lobster must be ordered 24 hours in advance. The set menus also change with the produce of the moment. This page shows the current menu, with prices in euros. On the day of your visit, our team presents the dishes available.
Yes. On the roof of Maison de Bacon, on the Cap d’Antibes, the Roof Top serves its own sharing cuisine, with a menu of signature cocktails. It opens in the evening, in the warmer months. See the Roof Top menu and its cocktail menu. The menu on this page is the restaurant’s.
