menufans

A La Frégate

★ 4.3 (361)

Menu

MENU AT 38€
MENU A 38€
STARTER, MAIN COURSE, DESSERT EXCLUDING DRINKS.
A complete menu including a starter, a main course, and a dessert (or cheese). An excellent way to discover the restaurant's classic cuisine at a fixed price.
€43~ ≈ $50.00

Fish

La Frégate's bouillabaisse, rouille and croutons
Bouillabaisse de la Frégate, rouille et croûtons
Bouillabaisse is a traditional fish stew from Marseille. It is served with a rouille sauce (garlic and saffron mayonnaise) and croutons. The broth is rich and flavored with seafood.
Peeled lobster with roasted mango, Sauternes sauce
Homard décortiqué à la mangue rôtie, sauce Sauternes
Lobster meat served with sweet roasted mango and a Sauternes wine sauce. A refined dish combining marine flavors and fruity sweetness.
Seared tuna, plancha-grilled, with parmesan crisp
Thon juste saisi, à la plancha, et sa tuile de parmesan
Tuna quickly cooked on a hot plate (plancha) to remain tender inside, accompanied by a crispy parmesan tuile. A flavorful dish with contrasting textures.
Turbot fillet with shrimp, squid
Filet de turbot aux crevettes, encornets
Turbot fillet, a firm and delicate flatfish, served with shrimp and squid. A rich seafood dish.
Sea bass fillet with chorizo
Filet de bar au chorizo
Pan-seared sea bass fillet with chorizo. The mildness of the white fish contrasts with the spiciness and richness of the Spanish sausage.
Red mullet fillets, from MR JOËL with bone marrow and bordelaise sauce
Les filets de rougets, de MR JOËL à la moelle sauce bordelaise
Red mullet fillets served with bone marrow and a red wine bordelaise sauce. A rich and creamy fish dish.
Sole meunière
La sole meunière
(Depending on arrivals and prices)
Whole sole, floured and pan-fried in butter, lemon, and parsley. A French cuisine classic, appreciated for its delicate flesh and nutty butter flavor.
Royal sea bream fillet with pan-seared foie gras escalope
Filet de daurade royale escalope de foie gras chaud
Sea bream fillet topped with a pan-seared foie gras escalope. A luxurious and gourmet land-sea combination.
Haddock fillet, poached egg with white butter
Filet de haddock, œuf poché au beurre blanc
Smoked haddock fillet served with a poached egg and a white butter sauce. The smoky taste of the fish pairs well with the creaminess of the egg and sauce.
Cod fillet andouillette de canard with mustard sauce
Dos de cabillaud andouillette de canard sauce moutarde
Cod fillet served with duck andouillette and a mustard sauce. A bold dish combining fish and duck charcuterie.
Frog legs with garlic and parsley
Cuisses de grenouilles à l’ail et au persil
Frog legs sautéed with garlic and fresh parsley. The meat is tender and delicate, reminiscent of chicken.

Meats

Our meats are served with fresh fries.

Sliced veal kidney with mustard
Le rognon de veau émincé à la moutarde
Veal kidneys cut into pieces and cooked in a mustard sauce. A classic offal dish with a firm texture and pronounced flavor.
The butcher's cut with mustard sauce
La pièce du boucher sauce moutarde
A piece of beef selected by the chef, grilled and served with a mustard sauce. Tender and flavorful.
Pan-seared veal liver, bordelaise sauce
Le foie de veau poêlé, sauce bordelaise
Veal liver slice seared in a pan, served with a red wine and shallot sauce. Tender, iron-rich, and very tasty.
Veal sweetbreads with morels
Ris de veau aux morilles
(Depending on arrivals)
Veal sweetbreads (thymus) cooked with morels. A gastronomic dish renowned for its creamy texture and mushroom aroma.
Plancha-grilled entrecôte with parsley butter
Entrecôte à la plancha beurre persillé
Grilled entrecôte on a hot plate, served with garlic and parsley butter. A juicy and flavorful meat.

Desserts

All our desserts are homemade. To avoid waiting, please choose your desserts at the beginning of the service.

Hot Grand Marnier soufflé, our specialty
Le soufflé chaud au Grand Marnier, notre spécialité
A light and airy soufflé flavored with Grand Marnier orange liqueur. Served hot, it is the house specialty.
Homemade iced nougat, red fruit coulis
Nougat glacé maison, coulis de fruits rouges
Iced dessert made with meringue, honey, and dried fruits, served with a red fruit sauce. Fresh and crunchy.
Homemade ice cream or sorbet
Glaces maison ou sorbet
vanilla, coffee, chocolate
Selection of artisanal ice creams (vanilla, coffee, chocolate) or refreshing sorbets.
Salted butter chocolate lava cake, vanilla ice cream
Le coulant au chocolat au beurre salé, glace vanille
Individual chocolate cake with a molten salted butter caramel center. Served hot with a scoop of vanilla ice cream.
Hot thin apple tart with vanilla ice cream
La tarte fine chaude aux pommes glace vanille
Thin and crispy crust apple tart, served hot with vanilla ice cream.
The beautiful dessert surprise
La belle surprise de desserts
A surprise dessert from the chef, composed according to the day's inspiration.
Irish coffee, following Mr ROGER's recipe
Irish coffee, en suivant la recette de Mr ROGER
Hot cocktail based on coffee, Irish whiskey, sugar, and cream, prepared according to a special recipe.
Sorbet with a shot
Sorbet arrosé
apple/calvados; lemon/vodka
Sorbet served with a dash of matching alcohol (apple with Calvados or lemon with Vodka). Digestif and refreshing.
The 3 homemade profiteroles, vanilla ice cream, hot chocolate sauce
Les 3 profiteroles maison, glace vanille, sauce chocolat chaud
Choux buns filled with vanilla ice cream and topped with hot chocolate sauce. A gourmet classic.
Pineapple carpaccio, lemon sorbet
Carpaccio d’ananas, sorbet citron
Thin slices of fresh pineapple served with lemon sorbet. A light and fruity dessert.
Homemade baba, whipped cream, seasonal fruits
Baba maison, crème fouettée, fruits de saison
Yeast-leavened cake soaked in syrup (often with rum), served with whipped cream and fresh fruit.
Strawberries, vanilla ice cream and whipped cream
Fraises, glace vanille et crème fouettée
Fresh strawberries accompanied by vanilla ice cream and whipped cream.
Crème brûlée with tonka bean
Crème brulée à la fève de tonka
Creamy dessert flavored with tonka bean, topped with a thin layer of crunchy caramelized sugar.

Cheese platter, Salads

Cheese platter
Assiette de fromages
Raw milk Camembert, Sainte Maure (raw milk goat cheese), Comté.
A selection of French cheeses including Camembert (soft-ripened), Sainte Maure (goat), and Comté (cooked pressed paste). Usually served with bread.

End of menu

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Place Information

★
4.3
361 ratings on Google Maps
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