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season menu

Season menu

We would like to inform you that our dishes are made from local products (and of course homemade …)

Menu at 37€ (excluding supplement)
( Starter + main course + dessert ) or “à la carte”

Reservation
Download the Menu

Starters

11 €

Bone marrow with "fleur de sel" and toast
Local rock fish soup
Small stuffed vegetables
Wild snails in parsley, fennels purée
Artichokes & pancetta terrine
Gravlax Salmon, yogurt and citrus

Fish	21 € (excluding supplement)

Sea bream, reds local peppers as a Mechouïa
Provencal frog legs
Fresh fried squids with "tartare" sauce
(+5 €)
Sole meunière
(+10€)

Meat	21 € (excluding supplement)

Veal stew like a "blanquette"
Beef tagliata, parmesan, Kalamata olives, tonato sauce, french fries
Black pudding of Christian Parra, roasted apple and celery
Grilled Veal kidneys in its own broth

Sides dishes

Gratin dauphinois
Zucchini gratin with basil and garlic
Nicoise ratatouille
Rice and squash gratin
Eggplant fritters
Arugula salad

Desserts

9 €

Forville Market cheese plate
Rum baba & whipped cream
Chocolate-hazelnut brownie, vanilla ice cream
Tiramisù
Rum and vanilla mille-feuille
Pear tartlet, creamy vanilla and tonka caramel, pear mousse

To my courageous great-grandmother and strong woman who, surrounded by her husband Constant, gave birth to “Aux Bons Enfants” in 1935.

To my grandparents Josette and Romain who, from 1967 to 1998, masterfully ran the restaurant.

To my father Luc, who since 1998 and to this day perpetuates family values.

80 rue meynadier, 6400 CANNES
Phone : +33 (0)7 68 99 17 89
eMail : contact@aux-bons-enfants-cannes.com

Bone marrow with "fleur de sel" and toast

Local rock fish soup

Small stuffed vegetables

Wild snails in parsley, fennels purée

season menu

Season menu

Starters

Bone marrow with "fleur de sel" and toast

Local rock fish soup

Small stuffed vegetables

Wild snails in parsley, fennels purée

Artichokes & pancetta terrine

Gravlax Salmon, yogurt and citrus

Fish

Sea bream, reds local peppers as a Mechouïa

Provencal frog legs

Fresh fried squids with "tartare" sauce

Sole meunière

Meat

Veal stew like a "blanquette"

Beef tagliata, parmesan, Kalamata olives, tonato sauce, french fries

Black pudding of Christian Parra, roasted apple and celery

Grilled Veal kidneys in its own broth

Sides dishes

Gratin dauphinois

Zucchini gratin with basil and garlic

Nicoise ratatouille

Rice and squash gratin

Eggplant fritters

Arugula salad

Desserts

Forville Market cheese plate

Rum baba & whipped cream

Chocolate-hazelnut brownie, vanilla ice cream

Tiramisù

Rum and vanilla mille-feuille

Pear tartlet, creamy vanilla and tonka caramel, pear mousse