A La Frégate

A complete menu including a starter, a main course, and a dessert (or cheese). An excellent way to discover the restaurant's classic cuisine at a fixed price.

Bouillabaisse is a traditional fish stew from Marseille. It is served with a rouille sauce (garlic and saffron mayonnaise) and croutons. The broth is rich and flavored with seafood.

Lobster meat served with sweet roasted mango and a Sauternes wine sauce. A refined dish combining marine flavors and fruity sweetness.

Tuna quickly cooked on a hot plate (plancha) to remain tender inside, accompanied by a crispy parmesan tuile. A flavorful dish with contrasting textures.

Turbot fillet, a firm and delicate flatfish, served with shrimp and squid. A rich seafood dish.

Pan-seared sea bass fillet with chorizo. The mildness of the white fish contrasts with the spiciness and richness of the Spanish sausage.

Red mullet fillets served with bone marrow and a red wine bordelaise sauce. A rich and creamy fish dish.

Whole sole, floured and pan-fried in butter, lemon, and parsley. A French cuisine classic, appreciated for its delicate flesh and nutty butter flavor.

Sea bream fillet topped with a pan-seared foie gras escalope. A luxurious and gourmet land-sea combination.

Smoked haddock fillet served with a poached egg and a white butter sauce. The smoky taste of the fish pairs well with the creaminess of the egg and sauce.

Cod fillet served with duck andouillette and a mustard sauce. A bold dish combining fish and duck charcuterie.

Frog legs sautéed with garlic and fresh parsley. The meat is tender and delicate, reminiscent of chicken.

Veal kidneys cut into pieces and cooked in a mustard sauce. A classic offal dish with a firm texture and pronounced flavor.

A piece of beef selected by the chef, grilled and served with a mustard sauce. Tender and flavorful.

Veal liver slice seared in a pan, served with a red wine and shallot sauce. Tender, iron-rich, and very tasty.

Veal sweetbreads (thymus) cooked with morels. A gastronomic dish renowned for its creamy texture and mushroom aroma.

Grilled entrecôte on a hot plate, served with garlic and parsley butter. A juicy and flavorful meat.

A light and airy soufflé flavored with Grand Marnier orange liqueur. Served hot, it is the house specialty.

Iced dessert made with meringue, honey, and dried fruits, served with a red fruit sauce. Fresh and crunchy.

Selection of artisanal ice creams (vanilla, coffee, chocolate) or refreshing sorbets.

Individual chocolate cake with a molten salted butter caramel center. Served hot with a scoop of vanilla ice cream.

Thin and crispy crust apple tart, served hot with vanilla ice cream.

A surprise dessert from the chef, composed according to the day's inspiration.

Hot cocktail based on coffee, Irish whiskey, sugar, and cream, prepared according to a special recipe.

Sorbet served with a dash of matching alcohol (apple with Calvados or lemon with Vodka). Digestif and refreshing.

Choux buns filled with vanilla ice cream and topped with hot chocolate sauce. A gourmet classic.

Thin slices of fresh pineapple served with lemon sorbet. A light and fruity dessert.

Yeast-leavened cake soaked in syrup (often with rum), served with whipped cream and fresh fruit.

Fresh strawberries accompanied by vanilla ice cream and whipped cream.

Creamy dessert flavored with tonka bean, topped with a thin layer of crunchy caramelized sugar.

A selection of French cheeses including Camembert (soft-ripened), Sainte Maure (goat), and Comté (cooked pressed paste). Usually served with bread.