La Bonne Mer

Dry and lively white wine made from Sauvignon grapes. Aromas of citrus and green fruits with a refreshing saline finish. Ideal for aperitifs or seafood.

Natural Muscadet from the Loire Valley. Dry white wine combining beautiful acidity with a round texture on the palate. Typical mineral notes.

Provencal white wine with delicate floral aromas. Dry on the palate with a pleasant finish. Pairs well with Mediterranean dishes.

Elegant Burgundy Chardonnay. Mineral profile with great finesse and beautiful balance. A refined classic.

White wine from Côtes de Gascogne. Generally lively, fresh, and very aromatic with notes of exotic fruits.

Roussillon white wine. Fresh, digestible, and thirst-quenching, expressing the Catalan terroir.

Loire white wine based on Chenin Blanc. Fruity, mineral, and straightforward.

White wine from the Southwest, Bergerac region. Often lively and expressive.

Dry Loire Chenin. A structured white wine with notes of white fruits and beautiful acidity.

Alsace Riesling from a renowned estate. Dry, taut, and mineral white wine with aromas of citrus and flowers.

Southwest white wine produced by Fabien Jouves. An atypical Chenin for the region, fresh and complex.

Classic Chablis, pure Chardonnay. Characterized by its minerality, freshness, and notes of green apple and flint.

100% Viognier white wine from the Southwest. Rich, creamy, and very fragrant (apricot, peach, flowers).

Grand Cru of Chablis. Exceptional white wine, powerful, complex, and with a very long aging potential and finish on the palate.

Orange wine (macerated white) from the Southwest. White wine vinified like a red, presenting an amber color, light tannins, and complex aromas of orange peel and spices.

Malbec from Cahors focused on freshness. Supple and fruity red wine, moving away from the traditional tannic style of the appellation.

Syrah produced in Morocco by a Rhône winemaker. Spicy red wine, full of sun and fruit, with the elegant touch of the Northern Rhône.

Pinot Noir from Burgundy, Santenay appellation. Fine red wine with aromas of red fruits (cherry, raspberry) and earthy notes.

Gamay from Beaujolais. Light, delicious, and very fruity red wine. Easy to drink.

Rhône wine based on Grenache. Round, warm, and spicy with flavors of ripe fruits.

Original Loire blend combining the structure of Cabernet Sauvignon and the fruit of Gamay.

Savoie wine from the Mondeuse grape variety. Red wine with character, spicy (pepper) with notes of black fruits.

Red Bordeaux from the right bank. Merlot dominant, offering a round, structured, and velvety wine.

Natural sparkling wine (Pet Nat) from the Southwest. Fine bubbles, fruity and refreshing, often cloudy as it is unfiltered.

Champagne Blanc de Blancs made solely from Chardonnay. Elegant, fine, and mineral.

Classic Provence rosé. Pale color, fruity nose, and dry, thirst-quenching palate. The traditional accompaniment to summer meals.

Six fine de claire oysters aged in 'claires' (clay ponds). Fine flesh and balanced marine flavor. Eaten raw.

Six premium oysters, selected for their abundant, smooth, and crisp flesh. A richer experience than the fine oyster.

Creamy preparation based on smoked fish roe (often cod or mullet). Salty and smoky taste, served with pickled vegetables for acidity.

Anchovy fillets preserved in salt, intense in flavor. Served with a hard-boiled egg to soften and garlic-rubbed bread.

Filipino-style ceviche prepared with raw sea bass. Marinated in kalamansi (small acidic citrus), flavored with Thai basil, and spiced with chili. Fresh and tangy.

Thin slices of raw sea bream. Delicate seasoning with green Sichuan pepper (citrus notes and a slight numbing sensation) and chives.

Razor clams quickly cooked on a hot plate. Served with a gremolata (lemon and parsley relish) for freshness.

Fritters of smoked fish (haddock), fried, crispy, and tender. Accompanied by a rougail sauce (tomato, spices) with a slight kick.

Shrimp sautéed in a pan with garlic and parsley, flambéed or flavored with Pastis (aniseed liqueur).

Smooth and creamy velouté made with butternut squash. Garnished with fresh chives.

Mix of mussels and clams cooked in a coconut milk and coriander broth. An exotic and fragrant version of moules marinières.

Tender grilled octopus tentacles. Served with melting potatoes seasoned with paprika, 'Pulpo a la Gallega' style.

Fresh fish fillet of the day, cooked on a plancha. Crispy skin and juicy flesh. The fish varies according to the catch.

Pan-seared scallops from Erquy in Brittany. Served with candied lemon for a sweet and sour touch.

Generous assortment of various shellfish (clams, cockles, razor clams...) sautéed in a pan. Rich in iodized flavors.

Plate of aged cheeses selected by 'L'Amie Paulette'. Offers a variety of milks and textures.

Revisited Italian dessert. Mascarpone cream, crunchy almond amaretti biscuits, and kumquat for a candied citrus note.

Artisanal ice creams or sorbets made on-site. Various flavors depending on the season.

Dessert composed of a creamy and tangy lemon cream, topped with an almond crumble for crunch.

Rich chocolate dessert cream, served with a light whipped cream.

Simple and delicious Italian dessert: a hot espresso poured over a scoop of vanilla ice cream.

Tuscan tradition. Small dry almond biscuits (cantucci) served with a glass of sweet wine (Vin Santo) for dipping.

Lunch menu allowing you to choose two dishes from the starter, main course, and dessert.

Complete lunch menu including a starter, a main course, and a dessert.