Le Comptoir Marguery

Lunch formula offered on weekdays only. Choice between a starter and a main, or a main and a dessert. Seasonal cuisine.

Full menu available daily. Offers refined Mediterranean cuisine in 2 or 3 courses depending on your appetite.

Thin, crispy breadsticks wrapped in cured Italian pork fat. Salty flavor and melting texture of the pork fat on the crispy bread. Ideal for an aperitif.

Flat and soft Italian bread, served warm and drizzled with fruity Sicilian olive oil. Airy texture and olive aroma.

Spanish charcuterie platter including cured Serrano ham and spicy artisanal chorizo. To share at the start of the meal.

Breaded and fried Italian rice balls, filled with sun-dried tomatoes. Crispy on the outside and soft on the inside.

Seasonal vegetables coated in a light and crispy batter. Served with a typical spicy tomato sauce from Catalonia.

Creamy and rich soup prepared with fresh mushrooms. Enhanced with herb oil for a touch of freshness.

Whole baby squid fried, simply seasoned with fleur de sel. Tender texture and delicate marine taste.

Fresh salad composed of tender cooked octopus pieces, thinly sliced fennel, and black olives. Light Mediterranean dressing.

Raw fish cut into small cubes, marinated with citrus juices (lemon, orange). Fresh, tangy, and light.

Caramelized melting eggplant upside-down tart, served with balsamic vinegar and a creamy burrata heart (stracciatella).

Fresh potato pasta, served in a rich Italian cheese sauce (Taleggio and Gorgonzola). Creamy and comforting dish.

Fresh ricotta cheese filled pasta, topped with a simple butter and sage sauce. Mild and herbaceous flavor.

Long, flat pasta served with a green sauce made with basil, garlic, pine nuts, parmesan, and olive oil. An aromatic Italian classic.

Grilled octopus on a hot plate, served with black whole rice and tomatoes. The octopus is crispy on the outside and tender on the inside.

Fresh catch of the day fillet, accompanied by eggplant puree and a cold sauce with olive oil and pomegranate seeds. Light and refined.

Sautéed baby squid with spicy sausage (chorizo) and vegetables. A flavorful and slightly spicy surf and turf.

Very tender and marbled piece of Spanish pork (hidden near the shoulder). Served grilled with a rich meat jus and vegetables.

Crispy veal sweetbreads, sautéed girolles & Agria potato mash with olive oil

Beautiful grilled beef cut, known for its flavor. Served with small roasted potatoes and a green herb and garlic sauce (chimichurri).

Breaded and fried veal chop, served with the bone. The meat is tender and the breading golden. Generous dish to share.

Whole lamb leg cooked very gently for a long time. The meat is extremely tender and falls off the bone. Ideal for several people.

Whole fish roasted in the oven, served with a fresh sauce of olive oil, herbs, and pomegranate. White, fine, and delicate flesh.

Soft-ripened Italian cheese with a washed rind, served with a sweet fig jam to accompany its fruity and slightly tangy taste.

Very creamy Italian blue cheese, served by the spoon. Intense and pungent taste characteristic of blue cheese.

Goat cheese produced in Provence. Can be fresh or aged, with a typical goaty flavor and herbal aromas.

Selection of several aged cheeses of the moment. Ideal for tasting different varieties.