menu express terrasse du gray

Menu Express at La Terrasse du Gray

menu express terrasse du gray

La Terrasse du Gray ©YesICannes.com

La Terrasse du Gray restaurant at Hôtel Barrière Le Gray d’Albion in Cannes, is enriching its gastronomic offerings by featuring its new formula “Menu Express”.

La Terrasse du Gray restaurant at Hotel Gray D’Albion****, one of the jewels of the Barrière Group, is adding another feather to its cap by offering to all lovers of vegan or Mediterranean cuisine an express lunch to take on the go between two business meetings. At a time when the stomach cries famine and a little gastronomic break is needed, make a detour by the elegant Terrasse du Gray, a green setting nestled on the first floor of the Cannes palace, far from the bustle of the Cité des Festivals. Pierrick Cizeron, Executive Chef of Cannes Barrière Hotels, will take you to new culinary horizons. His dishes, associating flavors and health, the Terroir du Sud and without gluten or vegan specialties, will thrill your taste buds with unequaled vegetable happiness.

menu express terrasse du gray

Pierrick Cizeron ©YesICannes.com

An islet perfumed with Mediterranean essences

La Terrasse du Gray restaurant is located a stone’s throw from La Croisette and Rue d’Antibes. Nestled on the first floor of the Hotel Gray d’Albion, the gastronomic place displays at first its lush garden and amazes by its calm and serenity. While outside, the noisy and hectic atmosphere extends its tentacles to the neighboring streets, the contrast is here striking. This islet scented with Mediterranean essences distinguished itself at first and foremost by its chic and refined decoration, its cozy and vegetal atmosphere, its harmonies of soft colors, oscillating between almond green and light gray. The warm and comfortable sofas, the beautiful tables in light wood, the large white umbrellas, the service, both discreet and dynamic, reflect with happiness the Art of Living of the French Riviera.

menu express terrasse du gray

Wellness and taste pleasures

In this Garden of Eden, the gourmets’ taste buds are delighted and the senses are exalted. At the stoves, the virtuoso and chef d’orchestre Pierrick Cizeron, a former student of the Institut Paul Bocuse, trained by two Meilleurs Ouvriers de France (Alain Le Cossec and Alain Berne, pastry chef), is performing his art in a masterful way. At the image of the venue, his score is marked by excellence and generosity. His dishes are sublimating the products he chooses with care from the best producers in the region. His sunny, colorful and creative cuisine is highlighting the best Provençal products and, over the course of the seasons, is keeping up with the seasons in a menu with authentic and fragrant flavors.

menu express terrasse du gray

A beautiful gastronomic interlude

The formula Déjeuner Express at la carte of the La Terrasse du Gray by Pierrick Cizeron is simple, is to be effective and matching all desires. It includes a soup of the day (according to the chef’s inspiration, the season and products on the market), a dish (salads, sandwiches, quiches or hot dishes), a carafe of water and a hot drink (coffee, tea…) at the attractive price of 18 €.
For vegan food lovers, a fraîcheur de légumes in salad, quinoa and pomegranate seeds, sweet citrus vinaigrette; an émincé de volaille with satay, shredded white cabbage and soy, spinach and fisc sauce will meet desires of freshness. From the 20th of October, the menu will be enriched with new dishes such as Tomato Pineapple Passion, pois cassés, organic quinoa, salicornes, avocado, wacamé algaes and roasted seeds, or Grilled Organic Salmon, raw and cooked spinach, light tartar sauce, Fennel salad with shells that you can match with a delicious Burgundy wine from the cavist Pierre Laurent – Vigneron – Hautes Côtes de Nuits – 2017.

menu express terrasse du gray

Nicolas Maugard’s gourmand desserts

With the summer playing extensions and inviting to relaxation, do not hesitate to bring a gourmand touch to your meal. The creations of pastry chef Nicolas Maugard invite you to discover his new delicacies flavors from here and elsewhere like the Raspberry Cheesecake, Guanaja Sweet Chocolate Moelleux with Basil, compote of red peppers and raspberry or the Creamy Mango and pearls from Japan with coconut milk and lemongrass (5 €).
All these sweet and savory delights are to be enjoyed on the sunny terrace which gives its name and soul to the address.
With the Express Menu to be savored on the go, the chef of La Terrasse du Gray, Pierrick Cizeron and his brigade, elegantly signs one of the most beautiful vegan scores of the autumn season in Cannes.

menu express terrasse du gray

Tasted dishes

menu express terrasse du gray

Velouté Potimarron aux Épices

 

menu express terrasse du gray

Soupe de Poissons Toma-té

 

menu express terrasse du gray

Salade Fraîcheur

 

menu express terrasse du gray

Filet de Caille Sauce Aigre-douce, Écrasé de Pomme de Terre

 

menu express terrasse du gray

Piccata de Veau aux Condiments et Oricchiettes

 

menu express terrasse du gray

Quiche Champignons, Bacon, Poulet, Ananas, Tomate, Olives

 

menu express terrasse du gray

Quiche Tomate et Poivron

 

menu express terrasse du gray

Crumble au Pommes

 

menu express terrasse du gray

Cheesecake à la Framboise

 

menu express terrasse du gray

Pierrick Cizeron, Executive Chef of Cannes Barrière Hotels

Graduate of the School of Arts Culinaires et Hôtellerie (Paul Bocuse Institute), in which he obtained a professional cooking baccalauréat, Pierrick Cizeron made his classes with Alain Breton, chef of the Metropole Palace in Monaco. He then went to the Café Chic in Dubai (Méridien) to assist the Michelin-starred chef Michel Rostang. The Meridien hotel chain then entrusted him with the orders of his two new gastronomic addresses: the M’s Beef Bistrot steak house and the Spanish restaurant La Bodega.
Back in France he overtakes the Orénoc, the “world cuisine” table of the Méridien Étoile Paris. He then returns to the Meridian Dubai where he is appointed Executive Chef of a huge “liner” of 17 restaurants and 250 cooks. In 2016, after ten years of loyal service, he left the chain for the Roda Hotel Group, one of the most dynamic hotel groups in the Emirate. At the beginning of 2018, Pierrick Cizeron returned to France to take the reins of the two Barrière Resort restaurants in Cannes: the Majestic Barrière and La Terrasse du Gray.

menu express terrasse du gray

Creations with flavors from elsewhere

A native of Normandy, Nicolas Maugard grew up in Caen. At the age of 15 he joined the hotel school of Rouen, where he stayed for 3 years and graduated with a bakery CAP. For a few years, the young pastry chef perfects his taste for pastry in establishments of excellence (Hotel Gray d’Albion, Hotel Martinez, Palm Square in Cannes). Always demanding the best of himself and seeking perfection, he decides to enrich his experience in prestigious establishments around the world. He will use these trips to develop new exotic flavors, in creations that adapt to all the customers’ requests, according to their culture, their desires and their needs. He will spend around twenty years traveling the world: Paris (Four Seasons – Hotel Georges V), Monaco (Hotel Hermitage), Provence (Terre Blanche Hotel Spa Golf Resort), Mauritius and Shanghai (Four Season), Singapore (corporate for 24 Millennium Copthorne hotels), Abu Dhabi (UAE Palace). But his love of France and its beautiful products is stronger than the call of the sea and Nicolas decides to put his suitcases on the French Riviera.
Today, the pastry chef offers his know-how and his pastry passion at the service of the two restaurants of the Barrière Resort Cannes: the Majestic Barrière and La Terrasse du Gray.

menu express terrasse du gray

Nicolas Maugard & Pierrick Cizeron

La Terrasse du Gray
Barrière Hôtel The Gray d’Albion Cannes****
38, rue des Serbes Cannes
Information and reservations at +33 (0) 4 92 99 79 79
Open Monday to Friday from 12h to 14h30 and Tuesday to Saturday from 19h30 to 22h30.

www.groupebarriere.com

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Menu Express at La Terrasse du Gray was last modified: October 24th, 2018 by tamel

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