The Island

A lunch formula allowing you to choose two dishes from the starters, main courses, and desserts offered. Ideal for a complete but quick meal.

The complete lunch formula including a starter, a main course, and a dessert. Perfect for discovering the chef's entire cuisine.

A whole yellow tomato stuffed with a flavorful Provençal herb filling. Served with a sweet honey coulis and local Camargue rice. A sunny and fragrant dish.

High-quality raw beef, hand-cut and seasoned. Tender and melt-in-your-mouth texture. Traditionally served with crispy fries.

The best part of the chicken, cooked to remain juicy. Accompanied by a creamy lemon and sage sauce that adds freshness. Served with vegetables.

A beautiful grilled beef steak topped with a creamy sauce flavored with crushed pepper. A French brasserie classic, served with fries.

Pan-fried veal liver slice, tender and rich in characteristic iron flavor. Enhanced by an herb sauce and accompanied by a smooth purée.

Thin slice of breaded veal, pan-fried to a golden crisp, tender on the inside. Served with linguine pasta in tomato sauce.

Grilled and sliced beef hanger steak (tagliata). Meat with a strong and juicy flavor. Served with a virgin sauce (olive oil, herbs, small vegetables) for freshness.

Lamb meat slow-cooked until extremely tender (melts in your mouth). Served with a rich jus flavored with basil and a sweet carrot purée.

Marinated and grilled pork chops, topped with a sweet and smoky barbecue sauce. The meat falls off the bone. Served with small sautéed potatoes.

Thai-inspired dish. Marinated and grilled beef, served with a spicy, sour, and sweet sauce ('Weeping Tiger'). Tender texture with crunch (peanuts).

Argentinian beef cut known for its tenderness and marbling. Grilled and served with a rich béarnaise sauce (butter, tarragon) and fries.

Grilled duck breast, served pink. The skin is crispy and the meat is rich in flavor. Accompanied by a spicy green peppercorn sauce.

A generous assortment of meats to share: spicy marinated beef, duck magret, and poultry. Served on a convivial platter with fries.

A large, impressive bone-in steak, ideal for sharing. Marbled and flavorful Irish beef. Grilled and served sliced with sauce and fries.

Mussels cooked in a white wine (Chablis) and herb sauce. Served here with an Italian touch (pesto, parmesan) and fries. To be eaten with fingers or an empty shell.

Wood-fired salmon fillet, giving a light smoky flavor. Served with pasta and a creamy lemon sauce.

Quickly seared tuna, raw in the center (mi-cuit). Tender texture like sashimi in the middle. Accompanied by Provençal flavors and aioli (garlic mayonnaise).

Whole fish marinated in tandoori spices (red and fragrant Indian blend) then grilled. Delicate white flesh enhanced by the spices. Be careful of bones.

Fillet of white fish with firm, fine flesh, roasted on the skin. Topped with a rich shellfish sauce. A dish with intense marine flavors.

Grilled octopus tentacle, tender inside and crispy outside. Seasoned with chimichurri (herbs, garlic, vinegar) and served with hummus.

Large grilled prawns served whole. Firm and sweet flesh. Accompanied by small creamy saffron-flavored rice-shaped pasta (puntalette).

Vegetarian dish centered on a melting eggplant with a smoky flavor. Served with a creamy cheese and sesame sauce, and quinoa for texture.

The famous composed salad: romaine lettuce, chicken, bacon bits, croutons, and parmesan. Bound by a creamy anchovy and garlic dressing. A complete and fresh meal.

Stuffed pasta served in a rich mushroom sauce, flavored with summer truffle. A comforting dish with forest floor flavors.

A light chocolate dessert, served warm for a molten center. The hot-cold contrast with vanilla ice cream is delicious.

Poached meringue whites floating on vanilla custard. Drizzled with salted butter caramel and crunchy almonds. Very light and sweet.

Classic pastry made of three layers of crispy puff pastry alternated with two layers of vanilla pastry cream.

Choux pastry filled with a light pistachio cream and cooked fruits. A balance between the sweetness of the nut and the tartness of the apricot.

A moist cake soaked in rum syrup. Served with generous whipped cream. A dessert for lovers of sweet alcohol.

A very large choux pastry filled with vanilla ice cream and covered with hot chocolate sauce upon serving.

Crispy meringue on the outside, soft on the inside, topped with rich cream and fresh strawberries. A sweet and fruity dessert.

Fresh raspberries served simply with a light cream flavored with the same fruit.

A mix of seasonal cut fruits, spectacularly served in a hollowed-out pineapple. Fresh and ideal for two people.

An espresso coffee served with a selection of several small miniature desserts (mignardises).

Reimagined Gin Tonic with herbaceous (shiso) and floral (rose) notes. Fresh and aromatic.

A sparkling Italian cocktail, bitter and fruity. Strawberry and basil add a summery touch to the classic mix.

A complex and tangy vodka-based cocktail. A mix of various citrus fruits and sage for a vibrant taste.

A tropical and spicy cocktail similar to a 'Dark and Stormy'. Ginger and mint give the dark rum a lot of zest.

A surprising mix of American whiskey and cocoa. Sweet, slightly chocolatey, but refreshed by mint.

A very fruity and floral gin-based cocktail. Sweet and thirst-quenching thanks to pomegranate and mint.

Hydrating red fruit juice with coconut water, delicately flavored with orange blossom.

A vibrant orange vitamin juice. The sweetness of carrot and pineapple enhanced by lemon.

Detoxifying green juice. Very vegetal and not very sweet, focused on green vegetables.

A vibrant yellow juice with tropical and spicy flavors. Turmeric and ginger provide a beneficial warmth.

Pale and elegant Provençal rosé wine. Aromas of citrus and white flowers. Dry and very refreshing, ideal in hot weather.