Le Dôme Café

A traditional Provençal soup made from rockfish and vegetables. It has a rich, savory seafood flavor. Served with garlic croutons and rouille (a spicy garlic mayonnaise) to stir into the soup.

A refreshing salad featuring tender pieces of octopus. Seasoned with aromatic herbs and a light dressing. Offers a chewy yet tender texture with fresh, herbal notes.

Raw slices of fresh brill fish served sashimi-style. Accompanied by crisp daikon radish and a nutty, smoky grilled sesame sauce. A delicate and light starter.

A sweet, dark Kumato tomato filled with fresh crab meat. Served with a smooth tomato or pepper coulis. A balance of sweet, savory, and fresh oceanic flavors.

Rich, buttery duck liver pan-seared to a golden crust. Paired with earthy Puy lentils from the Auvergne region. A luxurious dish with contrasting textures.

Chilled lobster meat served with a remoulade (creamy dressing) of radish and zucchini. Fresh, creamy, and slightly crunchy.

Fresh porcini (cep) mushrooms cooked in a pan with garlic and parsley. Earthy, nutty, and savory.

A traditional Provençal fish stew originating from Marseille. Contains various types of fish and shellfish in a saffron-infused broth. Served with croutons and rouille.

A whole blue lobster roasted and served with a rich risotto. The risotto is flamed with Cognac and finished with aged Parmesan cheese. A decadent main course.

A whole John Dory fish roasted, intended to be shared by two people. The fish has delicate white flesh with a mild, sweet flavor.

Fillet of meagre (a white fish similar to sea bass) served with a crispy tuna preparation and Paimpol beans. Savory and textural.

Slices of monkfish, a firm-textured fish often compared to lobster, seasoned with Tandoori spices. Served with a creamy sauce made from Eryngii (King Oyster) mushrooms.

Tender calamari pan-fried and served in a marinière sauce (white wine and shallots). Accompanied by a risotto flavored with Thai herbs and curry.

A slice of wild Atlantic sea bass, roasted. Served with classic buttery Béarnaise sauce, roasted potatoes, and spinach.

A classic French dish consisting of a large sole fish dredged in flour and pan-fried in butter. Served with a smooth, creamy potato mash (mousseline).

Long, flat pasta noodles served with pieces of premium blue lobster. Tossed in a rich sauce made from shellfish stock.

Pan-seared calf's liver served with a grainy mustard sauce. Accompanied by pan-browned Annabelle potatoes. Rich and flavorful meat.

A supreme cut (breast with wing bone) of guinea fowl. Served with a creamy sauce made from wild forest mushrooms. The meat is darker and more flavorful than chicken.

A set menu offering a choice of starter, main, and/or dessert. Features fresh seafood and classic French preparations.

A white Bordeaux wine from the Pessac-Léognan appellation. Typically dry with citrus and mineral notes.

A crisp Sauvignon Blanc from the Loire Valley. Aromatic with notes of gooseberry and flint.

A white Burgundy Chardonnay. Premier Cru quality offering richness, buttery notes, and good acidity.

A prestigious Chablis Premier Cru. Renowned for its intense minerality, purity, and ability to age.

A red wine made from Cabernet Franc in the Loire Valley. Fresh red fruit flavors with earthy undertones.

A Pinot Noir from Alsace. Light-bodied, fruity, and elegant.

A Pinot Noir from a village famous for white wines. Offers delicate red fruit aromas and structure.

The second wine of Château Haut-Bailly. A Bordeaux blend showing maturity with notes of dark fruit, tobacco, and spice.

A dry rosé from Provence. Pale pink, crisp, and refreshing with berry notes.

A well-known premium rosé from Provence. Elegant, citrusy, and mineral.

Sparkling mineral water.

Still mineral water.

Premium naturally sparkling mineral water.

Sparkling mineral water.

Freshly squeezed orange or lemon juice.

Carbonated soft drink.

Extra portion of side dish (vegetables or potatoes).