Le Pavillon Bleu

Toasted bread slices rubbed with garlic and topped with fresh chopped tomato and olive oil. A classic Spanish tapa, crispy and flavorful.

Potatoes cut into sticks and fried until golden. Crispy on the outside and tender on the inside.

Fried béchamel and ham croquettes. Creamy texture inside and crispy coating.

Fried croquettes filled with fish and creamy sauce. Served hot and crispy.

Small fried Spanish green peppers seasoned with sea salt. Generally mild, but some may be slightly spicy.

Assortment of aged cheeses served on a board. Ideal to accompany wine.

Selection of dried meats and cured meats (salami, ham, terrine). Served with bread.

Large platter combining a selection of charcuterie and cheeses. Perfect for sharing.

Very creamy Italian fresh cheese (mozzarella enriched with cream), served with a basil sauce and toasted hazelnuts. Accompanied by a cold pea soup.

Raw fish marinated in lime juice and coconut milk. A fresh dish with tangy and exotic flavors, served with avocado and seaweed.

Large prawns pan-seared with mild spices. Served with a bitter salad and fruits (mango, coconut) for a sweet and savory contrast.

Very thin slices of marinated raw beef. Garnished with Greek cheese (feta), olives, and peppery salad.

The special starter of the day, prepared according to the chef's inspiration and market products.

A bistro classic: hard-boiled egg served with creamy mayonnaise.

Mix of raw grated or thinly sliced vegetables (carrots, cabbage, etc.), seasoned with a vinaigrette.

Creamy blended vegetable soup, served with small pieces of garlic croutons.

Crispy fried croquettes filled with Serrano ham.

Egg in puff pastry, served with cooked mushrooms and a light beetroot sauce.

Light and fruity red wine from the Loire Valley.