Our Cuisine

“Maison Nipa”, a cuisine based on taste, truth, producers, Philippine influences… a cuisine that is sincere and respective of the environment. “The product” is always put up front and in the spotlight.

Our menus for dinner

Menu Alpas

“Become free and break boundaries”

4 Courses
(Starter, Fish, Meat, and Dessert)

70.00€

Awakening of the senses and red bean Ensaymada with Laqueuille blue cheese

Scallops from the Baie de Seine
“Kinilaw”, blood orange, mini carrots and blue meat radish, cold jus de barbe emulsion.

•••••
Brill from small boats
“Bangus”, mango salsa, monggo, fermented black rice and mushrooms from “Fungi Fa”.

•••••

Blanc de l’Ouest pig
“Lechon” style, potatoes dauphine, celeriac risotto with “paksiw Ilocano” sauce.

•••••

“Pan de Sal”
Fabien Degoulet’s triple crème in ice cream, “palapa oil” condiment.

(Additional 14€ with cheese course)

•••••
“Canonigo”
Like a floating island, duo of mandarines, Cointreau spiral and earl grey.
Or
Chocolate “Tablea” and Ubé
mi-cuit tartelette, macapuno, ubé confit, burnt coconut ice cream.

After dessert

Plato and Baso pairing
~ 3 glasses of 9cl at 34€.
~ 4 glasses of 9cl at 44€.

Book

* Net price per guest – VAT and service tax included.

Maison-Nipa-Sharon-et-Jason-preparation-assiette_01

Maison-Nipa-Presentation-Table-exterieur_02

Menu Dalisay

“In its purest form”

6 Courses

90.00€

Awakening of the senses and red bean Ensaymada with Laqueuille blue cheese

Scallops from the Baie de Seine
“Kinilaw”, blood orange, mini carrots and blue meat radish, cold jus de barbe emulsion.•••••
Brill from small boats
“Bangus”, mango salsa, monggo, fermented black rice and mushrooms from “Fungi Fa”.

•••••

Blanc de l’Ouest pig
“Lechon” style, potatoes dauphine, celeriac risotto with “paksiw Ilocano” sauce.

•••••

“Pan de Sal”
Fabien Degoulet’s triple crème in ice cream, “palapa oil” condiment.

•••••
“Canonigo”
Like a floating island, duo of mandarines, Cointreau spiral and earl grey.

•••••Chocolate “Tablea” and Ubé
Mi-cuit tartelette, macapuno, ubé confit, burnt coconut ice cream.

After dessert

Pairing Plato and Baso
~ 5 glasses of 9 cl at 56€.
~ 6 glasses of 9cl at 67€.

The menu Dalisay is ordered for the entire table and is offered until 9pm.

Book

* Net price per guest – VAT and service tax included.

Menu little Nipa (-12 years old)

3 Courses
(Starter, Main course, and Dessert)

28.00€

2 Courses
(Starter / Main course ou Main course / Dessert)

23.00€

Book

* Net price per guest – VAT and service tax included.

Menu Nipa vegetarian

3 Courses
(Starter, Main course, and Dessert)

50.00€

Book

* Net price per guest – VAT and service tax included.

We only work with fresh produce, certain courses may have ingredients lacking or modified.

We thank you for notifying our Maitre d’Hotel in advance for any food restrictions or allergies.

A responsible gastronomy

The word responsible is a term that is strong and engaging. As written in the dictionary: “one has to measure the consequences of his actions”. We are convinced that the cuisine of tomorrow needs to be more ecological.

It’s a cuisine that knows where its produce comes from, favouring the direct contact with farmers and producers who work with raw, fresh, and seasonal produce. A chef needs to show and inform his clients and his team of the importance of seasonality.

Menus for lunch

Festive menus