Chez Janou

A fresh starter combining the sweetness of avocado, the tender flesh of crayfish, and the acidity of grapefruit. Creamy and light texture. Perfect for starting the meal with freshness.

Classic Provençal vegetable stew (tomatoes, zucchini, eggplant) served warm. Topped with a poached egg with a runny yolk that adds creaminess to the dish. Flavorful and comforting.

Marseille specialty, these are fried sticks made from chickpea flour. Crispy on the outside and melting on the inside. Served with two dipping sauces.

Very small whole fish (like smelt or anchovies) fried until very crispy. Eaten whole with fingers, often with a squeeze of lemon. A salty, sea flavor.

Mussels cooked and topped with a parsley and garlic mixture or breadcrumbs, then baked. Tender texture with a crispy, garlicky top. A warm and flavorful starter.

Very small square pasta filled with cheese (Comté) and parsley. Served creamy and melting. A delicate and flavorful dish.

Toasted bread slice topped with melted Saint-Nectaire cheese. Saint-Nectaire is an Auvergne cheese with a nutty and earthy flavor. Crispy and melting.

Warm goat cheese roasted with Provençal herbs (rosemary). The cheese becomes creamy and develops herbaceous aromas. Pairs well with bread.

A variation of Caesar salad using curly kale, warm chicken, and fruity Comté cheese. Dressed with a creamy garlic and Parmesan sauce.

Sautéed mushroom mix, likely with garlic and parsley. Tender texture and woody taste. Simple and rustic.

Snails cooked in abundant garlic and parsley butter. Very garlicky and herbaceous flavor, slightly firm texture. A great classic of French cuisine.

A generous grilled beef cut (300g), marbled and juicy. Usually served rare or medium. A classic and hearty meat dish.

Summer vegetables (tomatoes, zucchini, etc.) hollowed out and filled with a meat and herb stuffing, then roasted. Tender and fragrant with southern flavors.

Pan-fried veal liver slice, served tender (often pink inside). Accompanied by potatoes or apples. Characteristic iron flavor and melting texture.

A risotto made not with rice but with spelt (an ancient grain from Provence), which gives a firmer, nuttier texture. Served with pan-seared scallops.

Long pasta served with snails and a sauce likely made with garlic, parsley, and cream or butter. An original mix of land and pasta.

Fillet of white, fine-fleshed fish, cooked on the skin or steamed. Enhanced with tapenade (black olive, caper, anchovy paste) which adds a salty and powerful flavor.

Thick slice of swordfish (firm, meat-like fish) seared on a hot plate. Served with fennel for a fresh aniseed note.

Grilled duck breast, served pink with crispy skin. Flavored with rosemary for a Provençal touch. Rich and flavorful meat.

Fish purée (here smoked haddock) mixed with olive oil and sometimes potatoes. Served with aioli sauce (garlic mayonnaise). Creamy texture and smoky flavor.

Large prawns seared and flambéed with anise liqueur (Pastis). Served with anise-scented rice. Very aromatic dish with southern flavors.

Chef's daily specials that change according to the market. See the blackboard for details.