La Sablaise

Assortment of fresh raw fish, thinly sliced. Tender texture and delicate sea flavor. To be enjoyed as is or with a little soy sauce.

Creamy and smooth soup made from green peas, served with langoustines. The combination of the sweetness of peas and the delicate flesh of crustaceans.

Fried red mullet, a rockfish with fine and flavorful flesh. Crispy on the outside and tender on the inside.

Pasta stuffed with lobster meat. A rich and refined dish, combining the texture of pasta with the sweet flavor of the crustacean.

Two preparations of tartare, likely seasoned raw fish or meat. Fresh and flavorful.

Ray cheeks, tender and boneless part, served with a ratatouille of Provençal vegetables. Flaked flesh and stewed vegetables.

Mussels cooked in their own juice, served with crispy fries. A popular, convivial and tasty classic.

Monkfish fillet, a fish with firm flesh reminiscent of lobster, served with mashed potatoes. Rich and satisfying.

Red mullet fillet served with caponata, a Sicilian stew of eggplant and sweet and sour vegetables. Pronounced Mediterranean flavors.

Sole fillet, a noble flatfish with delicate flesh, served with purée. Fine taste and light texture.

Grilled cuttlefish served with vegetable caponata. The cuttlefish is tender with a slightly smoky flavor from grilling.

Poached apricots in a light syrup. Tender, fruity and refreshing.

Italian dessert with a gelled cream, silky and melting texture. Often served with a red fruit or caramel coulis.

White wine from the Loire Valley (Saumur-Champigny). Fruity, light with notes of red fruits and bell pepper.

Red Sancerre made from Pinot Noir. Light, delicate wine with aromas of cherry and sour cherry.

Red wine from the Northern Rhône, 100% Syrah. Spicy (pepper), structured with aromas of black fruits and violet.

Pinot Noir from Alsace. Light red wine, low in tannins, very fruity (raspberry, redcurrant).

A superior cuvée of Alsatian Pinot Noir, likely barrel-aged or from old vines. More structured.

Rosé from Sancerre made from Pinot Noir. Dry, fine and elegant with notes of small red berries.

Classic Rosé from Provence. Pale color, aromas of citrus and peach, very thirst-quenching.

Rosé from the Luberon. Mediterranean blend offering freshness and aromas of tart red fruits.