THE N3 VICHY RESTAURANT

BALANCED FLAVOuRSome cuisine
AT THE n³RESTAURANT

The Chef and restaurant staff welcome you to the N³, preferably on reservation.

Open every evening 7/7 from 7 p.m to 9:45 p.m
Closed for lunch from Monday to Saturday included
(Lunch is served at Vichy Bar Le Blue Note).
On Saturday evening a buffet is served at the N3 restaurant.

FLAVOURS OF THE DAY MENU
(an example of menu, it changes every day)

Starters
~~~
Marinated beef carpaccio and its condiments*
Or
Citrus crab mousseline potato remoulade*
Or
Outdoor soft boilted egg around the corn froth of porcini mushrooms

Main course
~~~
Beef filet charolais with celeriac and mushrooms*
Or
Roasted monkfish accompanied wok vegetable way asian with yuzu jelly*
Or
Duck breast from home Soulard with some beetroot red and shuga

Desserts
~~~
Apple cooked in a oven way Charlotte*
Or
Vanilla and red berries cube cak
Or
Frozen lemon and meringue
Or
Passion fruit Millefeuille

€45 (3 courses menu)
€38 (2 courses menu)

Net prices including service charge and excluding beverages.
Certified French beef meat.
* dietary dish

LA BALADE DES CÉLESTINS MENU
(an example of menu, it changes every day)

Starters
~~~
Outdoor soft boilted egg around the corn froth of porcini mushrooms
~~~
Citrus crab mousseline potato remoulade*

Main course
~~~
Roasted monkfish accompanied wok vegetable way asian with yuzu jelly*
~~~
Duck breast from home Soulard with some beetroot red and shuga
~~~
Choice of matured local cheeses

Desserts
~~~
Choice of desserts à la carte or from menu
€69

Net prices including service charge and excluding beverages.
Certified French beef meat.
Our vegetables and starchy food are cooked with Vichy Célestins mineral water.
* dietary dish

AN ORIGINAL HEALTHY CUISINE WITH VICHY CÉLESTINS MINERAL WATER

Orchestrated by our chef Christophe Vauthier and advised by dietitians, the menu combines creativity, gastronomy and lightness for a balanced, flavoursome cuisine that features re-invented regional dishes. The N³ restaurant was recently renovated (2016). We invite you to enjoy also its sublime panoramic terrace for a multitude of pleasures.
The secret of his cuisine? Alongside careful seasoning and cooking at low temperatures, the recipes created by both the chef Christophe Vauthier and the pastry chef Sébastien Bonnamour employ Vichy Célestins natural mineral water, rich in minerals and bicarbonates, as cooking water and in dessert preparations.

To season your dishes with additional mineral salts while reducing the amount of table salt by 40%, you will find salt mills on each table containing Thermal mineral salt. To quench your thirst, draught Vichy Célestins water is served in a vintage glass bottle.

Enjoy health benefits of Vichy thermal water in its various forms.

dessert chef patissier vichy

AN EXCEPTIONAL ENVIRONMENT

Restaurant gastronomique Auvergne During the summer months, delight in a sunny lunch or starlit dinner, comfortably settled on the hotel terraces in the tranquillity of an oasis of greenness. The ideal spot to taste a cocktail at aperitif time or nighttime digestif…
Whether at the sunny or shady tables of the vast garden terrace, or partaking in a business lunch or intimate meal in the private lounge, the same inventive menu is proposed, with for example as starter, Crab Slices with grilled vegetables and tapenade, followed by sweetbread with truffle, served with celery cooked in Vichy Célestins. For dessert, let yourself be tempted by the mango tatin or a selection of Vichy Célestins ice-creams and sorbets…