Corail Restaurant

A creamy preparation based on fish roe (tarama). Salty and iodized taste with a smooth texture. Usually enjoyed spread on bread or blinis.

Fried calamari rings served with a creamy tartar sauce. Crispy on the outside and tender on the inside. Ideal for sharing as an appetizer.

Very thin slices of dried and smoked beef from Galicia. Intense, smoky, and slightly salty flavor. Eaten with fingers or on bread.

Small shellfish cooked in a white wine and fresh coriander broth. Delicate sea taste enhanced by herbs. Use the shells as tongs or a fork.

A fresh salad made of crunchy green beans, anise-flavored fennel, creamy ricotta cheese, and pistachios. Varied texture between crunchy and creamy.

Young spinach shoots seasoned with a yuzu (Japanese citrus) vinaigrette and parmesan shavings. Fresh, lemony, and umami taste.

Small mozzarella with a creamy center (burratina) served with sweet cherry tomatoes. A fresh and milky Italian classic. Delicious with a drizzle of olive oil.

Crispy salad of lettuce hearts, melting avocado pieces, and salty feta cheese. Fresh and vegetal.

Traditional salad from the South of France with premium tuna (Ortiz), fresh vegetables, and hard-boiled eggs. A complete and balanced dish.

Roasted cauliflower served with ricotta and bottarga (dried fish roe). Mix of earthy, sweet, and briny flavors.

Large tube pasta served with a creamy tomato sauce. Comforting and flavorful dish.

Large tubular pasta served with pieces of sea bass and a light tomato sauce. Mediterranean flavors.

Whole lobster linguine, served in a rich crustacean sauce. A luxurious dish to share.

Salmon fillet prepared with Mediterranean aromatics (herbs, olive oil). Oily fish with tender flesh.

Grilled sea bream fillet, seasoned with salty capers and tangy lemon. Delicate and light white flesh.

Sea bass fillet served with a virgin sauce (olive oil, lemon juice, tomatoes, herbs). Fresh and natural flavor.

Tender grilled octopus served with a reduced meat jus and fennel. Firm yet melting texture, intense flavors.

Whole grilled or roasted fish, selection of the day. Served for several people. Ask your server for the day's catch.

Raw tuna cut into small cubes, seasoned with savory soy sauce and piquant horseradish. Fresh with an Asian touch.

Very thin slices of raw sea bass, marinated in olive oil and tomato seeds. Delicate and melts in your mouth.

Thin slices of raw yellowtail (white/pinkish flesh fish), enhanced by lemongrass and chili. Fresh and spicy.

Thin slices of premium raw red shrimp. Naturally sweet and melt-in-your-mouth flesh.

Raw beef cut by hand (not machine-ground) and seasoned, served with parmesan. Firm texture and rich beefy flavor.

Thin pan-fried veal slices, coated in a lemon butter sauce. Tender meat and creamy, tangy sauce.

Large portion of raw beef cut by hand, seasoned and served with parmesan. Hearty main course for raw meat lovers.

Very tender and lean beef cut, served with a creamy black pepper sauce. A French cuisine classic.

Large Normandy rib steak, aged for flavor and tenderness. Grilled and served for sharing.

Fried and salted potato sticks.

Sautéed broccoli with garlic and a hint of chili. Slightly spicy.

Plain steamed white rice.

Mashed potatoes mixed with olive oil. Rustic and creamy texture.

Small crisp salad served plain or with a light vinaigrette.

Special sweet creation of the day. Ask your server for details.

Frozen almond dessert flavored with Amaretto (Italian almond liqueur). Fresh and aromatic.

Rich chocolate cake made of chocolate mousse, dacquoise biscuit, and praline crunch.

Classic French pastry alternating layers of crispy puff pastry and vanilla and pistachio pastry cream.

Small, soft shell-shaped cakes, flavored with lemon.

Three scoops of ice cream or sorbet of your choice from the available flavors.

Light lunch formula including a savory main course and a sweet treat.

Complete lunch formula including a main course, a dessert, and a coffee.

Afternoon tea formula with a pastry and a hot drink.

Hot vegetarian gratin sandwich with spinach, mushrooms, and cheese, topped with a fried egg. Served with fries.

Hot ham and melted cheese sandwich, flavored with truffle. Served with fries.

Avocado toast (mashed and sliced) topped with a runny poached egg. Popular breakfast or light lunch.

Gourmet sandwich in a brioche bun with omelette, cheese and onions. Served with fries.

Fresh salad with lettuce, avocado and feta.

Light spinach shoots salad with lemon and parmesan.

Pasta with creamy tomato sauce.

Soup of the day prepared according to market ingredients.

Special dish of the day.

Large chocolate chip cookie.

Dense and melt-in-your-mouth chocolate cake.

Spiced carrot cake with a cream cheese frosting.

English-style banana pie with toffee and whipped cream.

Cream cheese cake on a biscuit base.

Mix of fresh cut fruits.

Special dessert of the day.

Provence rosé wine. Fresh, fruity and pale.

Rhône Valley white wine. Aromatic and structured.

Burgundy white wine (Chardonnay). Rich and elegant.

Dry and mineral white wine from Alsace (Kosher).

Beaujolais red wine. Fruity and light.

Loire red wine (Pinot Noir). Natural wine, fresh and lively.

Rhône Valley red wine (Syrah). Spicy and deep.

Burgundy red wine. Fine and delicate.