La Table de Martine

Portion of bread, likely homemade. Ideal for accompanying the meal or sopping up sauces.

Marinated anchovy fillets (small fish) served on toast. Salty and iodized flavor, enhanced by garlic and parsley. Tender texture on crispy bread.

Creamy dip made from chickpeas and tahini (sesame paste). Rich and nutty flavor. To be enjoyed with the provided bread.

Smooth hummus base topped with slow-cooked, shredded lamb. A blend of sweet, spicy, and savory flavors. A rich and gourmet dish.

Fresh salad combining the crunch of almonds and croutons with the sweetness of dates. Spinach provides a light vegetal base. A sweet and savory balance.

Creamy preparation based on fish roe (cod or mullet), naturally light in color. Pronounced marine flavor and silky texture. Served with small thick pancakes (blinis).

Whole roasted eggplant, melting flesh with a smoky flavor. Served on creamy tahini with fresh tomato salsa and crunchy pine nuts. A vegetarian dish with Mediterranean influences.

Thin slices of marinated raw beef. Seasoned with a fresh lemon pesto and aged parmesan shavings. Tender and melting texture, fresh and tangy taste.

Raw beef, coarsely cut with a knife and seasoned. Originally served in small crispy nests. For lovers of quality raw meat.

Crab meat (brown crab) wrapped in thin slices of avocado. A classic combination blending the creamy sweetness of avocado and the delicate iodized flavor of crab. A fresh and delicate starter.

Superior quality chicken roasted in the oven with herbs. Served with crispy fries. A classic family dish, simple and tasty.

Indian stew of red lentils with mild spices. Accompanied by rolled eggplants containing homemade Indian cheese (paneer). A comforting and fragrant vegetarian dish.

Tuna steak quickly seared on the outside and raw on the inside. Meaty texture similar to beef. Served with grilled vegetables.

Very tender beef cut served with a creamy, spicy sauce made with aromatic Asian peppercorns. Served with classic fries. A bistro staple.

Tender veal, gently cooked to preserve its tenderness. Topped with a mild shallot sauce. Accompanied by small whole potatoes.

Long pasta served with bottarga (dried and grated mullet roe). Very iodized and powerful flavor (the "caviar of the Mediterranean"). Slightly enhanced by chili.

Shoulder of young lamb cooked very slowly in its own fat until melting. Fragrant with spices. Rich and flavorful meat that falls off the bone easily.

Sea bass fillet (noble white fish) pan-seared for crispy skin. Fine and flaky flesh. Light vegetable accompaniment.

Pieces of sole, a flatfish with fine and delicate flesh. Choice between a lemon butter sauce (meunière) or a lighter preparation with olive oil. Served with creamy potatoes.

Classic dessert made of shortcrust pastry and lemon cream. Balance between the fruit's acidity and the sugar's sweetness.

Rustic-style apple tart. Apples baked on a crispy crust. Simple and fruity.

Very rich and melting chocolate cake. Enhanced with creamy mascarpone cheese and hazelnuts for crunch. An intense dessert for chocolate lovers.

Egg custard topped with liquid caramel, flavored with quality vanilla. Smooth and melting texture, sweet and mild taste.

Mixture of seasonal fruits cut into pieces. A light, fresh, and natural dessert.