Le mana'o

Lunch or dinner set menu allowing you to choose two dishes from the classic menu selection.

Full menu including a starter, a main course, and a dessert from the classic selection.

Set menu allowing you to choose two dishes from the seasonal menu.

Full menu from the seasonal selection, including starter, main course, and dessert.

Cold soup of tomatoes and summer vegetables, served with fresh mozzarella and basil. A light and refreshing starter.

Pasta stuffed with crab meat, served in a creamy soup made from crustacean shells. Intense marine flavor.

Slice of semi-cooked foie gras, served with toasted bread and crunchy romaine lettuce. A classic of French gastronomy.

Starter suggestion varying according to fresh products available and the day's inspiration.

Creamy risotto cooked with lemon and champagne, served with a pan-seared salmon slice. A marriage of tangy and rich flavors.

Red tuna seared on the outside and raw on the inside, coated in nori seaweed. Served with Asian-inspired seasonings.

Tender grilled veal cutlet, accompanied by small onions and mushrooms, coated in a tarragon-scented sauce.

Special dish of the day announced verbally by the server.

Creamy dessert made from rice cooked in coconut milk, served with cooked apricots. Sweet and fruity.

Strawberry dessert inspired by Peach Melba, revisited with a touch of Tagada strawberry candies.

Chocolate lava cake, served warm with a scoop of cold vanilla ice cream. A delicious contrast.

Selection of aged cheeses generally served with bread.

Grilled squid served with tomato compote, herb sauce, and spicy chorizo. Mediterranean flavors.

Spicy pea puree with sumac, served with fresh goat cheese (Petit Billy) with lime. Fresh and vegetal.

Crispy confit duck croquettes, served with a light curry corn mousse and popcorn.

Chef's special starter of the moment.

Slow-cooked pork shoulder marinated in soy, served with smoked beets and quinoa. Sweet and smoky flavors.

Grilled beef flank steak served with black eggplant puree and a rich olive jus. Flavorful meat.

Salmon grilled on the skin side, served with creamy coconut milk cauliflower and a citrus sauce (kaffir lime).

Chef's special main course of the moment.

Molten chocolate cake flavored with tonka bean, served with candied pear and sorbet. Indulgent.

Almond milk rice pudding served with raspberries and pink pralines. A delicate dessert with floral notes.

Fresh dessert composed of crunchy meringue and melon prepared in various ways, flavored with coriander.

Plate of aged cheeses selected by the Mère Michel cheese shop.

Chef's special dessert of the moment.

Red wine from Bordeaux. Fruity and structured.

Red wine from Bordeaux.

Red wine from the Loire.

Red wine from the Loire, selected cuvée.

Red wine from the Loire, light and fruity.

Red wine from Sancerre (Pinot Noir). Elegant and refined.

Classic red wine from Burgundy.

Prestigious red wine from Burgundy.

Red wine from the Rhône Valley. Spicy and warm.

Red wine from Beaujolais (Gamay). Structured and rich.

Red wine from Languedoc.

Red wine from the Luberon.

Red wine from the Luberon.

Famous rosé wine from Provence. Fresh and aromatic.

Rosé wine from the Luberon.

Red wine from Bordeaux.

White wine from the Loire.

Dry white wine from the Loire (Sauvignon Blanc). Mineral and citrus notes.

Dry white wine from the Loire.

White wine from the Loire with characteristic smoky notes.

White wine from Burgundy (Chardonnay).

White wine from Beaujolais.

IGP Méditerranée white wine.

Sparkling wine from Champagne.

Blanc de blancs Champagne.

Magnum of Champagne.

Red wine served by the glass or carafe.

Red wine served by the glass or carafe.

Red wine served by the glass or carafe.

Red wine served by the glass or carafe.

White wine served by the glass or carafe.

White wine served by the glass or carafe.

White wine served by the glass or carafe.

Sweet white wine served by the glass or carafe.

Rosé wine served by the glass or carafe.