La Table JM








CRISPY PRAWNS
GAMBAS CROUSTILLANTES
Sucrine hearts, citrus vinaigrette
Fried prawns served with crisp sucrine lettuce and a tangy citrus vinaigrette. Crispy texture and fresh flavor.
BAKED EGGS
ŒUFS COCOTTE
Shiitake mushrooms, saffron cream
Eggs baked in a ramekin with shiitake mushrooms and a saffron-infused cream. A rich and creamy dish, to be enjoyed hot.
BLACK TRUFFLE BURRATA
BURRATA À LA TRUFFE NOIRE
Candied tomato, hint of aged balsamic
Fresh Italian spun-paste cheese with a creamy center, flavored with black truffle. Served with sweet tomatoes and aged balsamic vinegar.
SMOKED SALMON FILLET HEART
CŒUR DE FILET DE SAUMON FUMÉ
Norman cream, warm blinis
Quality smoked salmon fillet, served with Norman fresh cream and warm thick pancakes (blinis). Smoky flavor and melting texture.
MEDITERRANEAN ARTICHOKE HEARTS
BOUTON D’ARTICHAUT À LA MÉDITERRANNÉENNE
Vegetable broth, Corsican olives
Artichoke hearts prepared in a light vegetable broth with Corsican olives. A vegetable dish with southern flavors.
SEA BASS
BAR
Fillet cooked in a casserole, Thai broth, market vegetables
Sea bass fillet (white fish) gently cooked with a broth inspired by Thai flavors and fresh vegetables. Light and fragrant.
OCTOPUS
POULPE
Braised with paprika, honey-glazed shallots from Seychelles, ratte potatoes
Tender braised octopus, seasoned with paprika and accompanied by sweet honey-glazed shallots and ratte potatoes. Mild and slightly spicy flavor.
PRAWNS
GAMBAS
Plancha-grilled, langoustine jus, ricotta, wilted spinach
Large grilled prawns served on a hot plate with an intense crustacean jus, fresh ricotta cheese, and lightly cooked spinach.
FALAFELS
FALAFELS
Creamy hummus, steamed vegetables, lime tahini sauce
Fried chickpea fritters served with chickpea purée (hummus), steamed vegetables, and a lemony sesame sauce. A hearty vegetarian dish.
SEASONAL VEGETABLES
LÉGUMES DE SAISON
Braised in a casserole, young shoots
Assortment of seasonal vegetables slowly cooked in a casserole to preserve their flavors. Served with young salad shoots.
TAGLIATELLE WITH BOTARGA
TAGLIATELLES A LA POUTARGUE
Lime
Long, flat pasta served with grated bottarga (cured and salted mullet roe) and lime zest. Iodic and powerful flavor.
BLACK TRUFFLE RISOTTO
RISOTTO A LA TRUFFE NOIRE
Shiitake mushrooms
Creamy rice slowly cooked with black truffle and shiitake mushrooms. A rich, earthy, and very aromatic dish.
CHOCOLATE FONDANT, SALT FLOWER CARAMEL CENTER
MI-CUIT AU CHOCOLAT, COEUR CARAMEL À LA FLEUR DE SEL
Artisanal Pear Williams ice cream
Chocolate cake cooked on the outside and molten on the inside, with a salted caramel center. Served with pear sorbet.
RASPBERRY PANNA COTTA ON ALMOND BISCUIT
PANNA COTTA FRAMBOISE SUR BISCUIT AUX AMANDES
Yuzu, pineapple, cardamom
Creamy raspberry jelly dessert on an almond biscuit. Enhanced with yuzu, pineapple, and cardamom for an exotic touch.
GRAND MARNIER SEMI-FREDDO
SOUFFLÉ GLACÉ AU GRAND MARNIER
Salt Flower Caramel
Iced dessert with an airy texture, flavored with Grand Marnier orange liqueur. Accompanied by salted butter caramel.
RHUM BABA KOUGLOF STYLE
BABA AU RHUM FAÇON KOUGLOF
Mascarpone whipped cream
Traditional brioche cake soaked in rum syrup, served with a rich whipped mascarpone cream.
FRIED CHICKEN OR BUTCHER'S STEAK
FRIED CHICKEN OU STEAK DU BOUCHER
Homemade fries or seasonal vegetables Choice of dessert: Chocolate fondant / Artisanal ice cream
Kids' menu including a main course (fried chicken or steak), a side dish, and a dessert of your choice.
Contains Dairy
Peanut Allergy
Contains Fish
Contains Shellfish
Gluten Free
Vegan Options
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