Augustin

High-quality sardines preserved in olive oil. They have a tender, melting texture with a rich, briny flavor. To be enjoyed simply with good bread.

Spanish cured ham aged for two years. It offers an intense, slightly salty flavor and a silky texture. Eaten raw, in thin slices, often as an appetizer.

A complete set menu including a starter, a main course, and a dessert of your choice from the menu. It's the ideal option to discover the chef's cuisine as a whole.

Raw sea bream cubes marinated with fresh citrus. A very fresh, light, and tangy dish. Eaten cold as a starter.

Small squid sautéed in a pan with garlic and parsley. Tender and slightly elastic texture, garlicky and Mediterranean flavor. Served hot.

Crab meat stuffed pasta served in a fragrant broth made from the shells. Delicate seafood flavor enhanced by citrus.

A homemade charcuterie made from rabbit meat, served cold. Rustic texture and meaty flavor, accompanied by a sweet and savory condiment with onions and mild peppers.

Smooth and creamy chestnut soup. Sweet and autumnal flavor, enhanced with whipped Corsican fresh cheese cream (brocciu).

Snails served in their shells with garlic and parsley butter. Firm yet tender texture, rich garlic flavor. Use bread to soak up the butter.

Traditional sausage from the Southwest of France, rich in flavor. Served with cooked apples and beetroot purée for a sweet and savory balance.

White fish cooked with its crispy skin. Fine and delicate flavor, accompanied by green vegetables and an olive oil and herb sauce.

Thick cod fillet baked in the oven. White flaky flesh, served with root vegetables and a flavorful meat jus for richness.

Quickly seared tuna, raw in the center. Melting texture close to sashimi, served with a potato purée flavored with Mediterranean spices.

Pan-seared mollusks with sweet, pearly flesh. Served on creamy Italian rice cooked with mushrooms. A rich and elegant dish.

Duck breast served pink, similar to red meat. Accompanied by a citrus sauce and creamy cheesy corn semolina.

Grilled or pan-seared beef cut, served with a confit shallot sauce. Accompanied by small whole sautéed new potatoes.

Tender piece of veal slowly cooked in a casserole. Tender and juicy meat, served with a classic garnish of carrots and smoked bacon.

Selection of aged cheeses. Varied flavors ranging from mild to strong. Enjoyed with bread, usually before dessert or instead of.

Intense dark chocolate cake with a molten center. Very high in cocoa, melting texture. Gluten-free friendly.

Shortcrust pastry filled with tangy lemon cream and topped with a soft, light meringue. A classic balance between sweet and tart.

Rich and creamy dessert custard flavored with vanilla and Tonka bean, topped with a layer of crunchy caramelized sugar.

Leavened cake soaked in an alcoholic syrup (rum). Spongy and very moist texture, often served with whipped cream.

Dessert composed of crunchy meringue, ice cream, and chestnut cream. A mix of airy and creamy textures, very sweet.

Poached pears served with vanilla ice cream and drizzled with hot chocolate sauce. A classic hot and cold dessert.

Italian rice cooked slowly until creamy, garnished with fresh seasonal vegetables. A rich and comforting vegetarian dish.

Thick and tender beef cut, served with a spicy green peppercorn sauce and small potatoes.

Thick pork chop cooked slowly to remain juicy. Served with a creamy purée and mushrooms.

Top-quality veal, tender and delicate. Pan-fried and served with potatoes and mushrooms.

Small game bird with red, full-bodied meat. Served whole or in pieces, with a forestière garnish.

Veal offal (kidneys) prepared in a sauce flavored with purple mustard (mustard made from grape must). Characteristic firm texture and pronounced taste.