Comptoir Du Marche

Fried octopus pieces until golden and crispy. The flesh remains tender. Served with a creamy herb tartar sauce. Ideal to start the meal.

Seasoned avocado puree, fresh and creamy. Usually served with corn chips or bread for dipping.

Pale pink emulsion of fish roe. Creamy texture and iodized taste. Enjoy spread on bread.

Elongated shellfish (razor clams) cooked on the griddle with garlic and parsley butter. Delicate marine flavor enhanced by garlic. To be eaten hot by extracting the flesh from the shell.

Preparation based on flaked tuna mixed with cream or fresh cheese. Spreadable texture and savory taste. Perfect on toast.

A healthy bowl composed of romaine lettuce, creamy avocado, and crunchy fresh vegetables. Crispy fried onions add a crunchy touch. A light and balanced vegetarian dish.

Hawaiian-inspired dish with marinated raw fish (tuna) and quinoa. Accompanied by sweet mango, avocado, and vegetables. Seasoned with an Asian sesame-soy vinaigrette.

A rich and colorful composed salad with crispy fried octopus. A mix of sweet (fruit) and savory flavors, enhanced by a tangy ginger vinaigrette. Fresh and textured.

Classic burger with a juicy beef patty and melted cheddar cheese. Served in a soft bun with fresh vegetables and a creamy cocktail sauce.

Double portion cheeseburger with two patties and double cheese. Very hearty and flavorful.

Rolled sandwich filled with crispy fried chicken and guacamole. Fresh herbs (coriander, mint) and pickles add a lot of freshness.

Assortment of different spreads: guacamole, tarama, and rillettes. Ideal for sharing as an appetizer, served with bread.

Selection of Italian cured and aged meats. Includes spicy salami, prosciutto, and air-dried beef (bresaola). Eaten with your fingers.

Assortment of French cheeses (cow and sheep) accompanied by black cherry jam for a sweet and savory contrast.

The best of both worlds: an assortment of charcuterie and cheeses, served with fries. Perfect for sharing in a group.

French oysters renowned for their finesse and balanced marine taste. Served raw on ice, usually with lemon or shallot vinegar.

Imposing marbled and grilled beef cut, served for two. Accompanied by small potatoes and a rich, creamy béarnaise sauce.

Raw minced and seasoned beef (capers, onions, sauce). Served fresh with hot fries. A French bistro classic.

Tender and flavorful grilled beef cut. Served simply with crispy fries and béarnaise sauce.

Seared tuna (seared on the outside, raw on the inside) in slices. Accompanied by vegetables cut into strips like pasta. Japanese flavors with sesame and wasabi.

Mussels cooked in a broth of white wine, shallots, and parsley. Served with fries. A very popular traditional dish.

Cod fillet (white fish) enhanced by spicy salami. Served with sautéed green beans. An original surf and turf combination.

Tender octopus served with Venere rice (black rice with a hazelnut flavor) bound by a garlic cream. A dish rich in flavors and textures.

Potatoes cut into sticks and fried. Golden and crispy.

Small firm-fleshed potatoes, cooked with their skin. Tender and flavorful.

Fresh green beans sautéed in a pan, often with a little garlic or butter.

Whole black rice mixed with a creamy garlic sauce.

Small crunchy salad simply seasoned with olive oil and lemon.

Vegetables (zucchini, carrots...) cut into thin strips like pasta and lightly cooked.

Fresh cheesecake on a biscuit base. Served with a fruity mango and passion fruit sauce. Creamy and tangy.

Airy chocolate dessert rich in cocoa. Garnished with caramelized hazelnuts for crunch.

Plate of fresh cut fruit, selected according to the season.

English gin-based liqueur with notes of fruit and spices.

Liqueur made from sweet and bitter orange peels.

Very fresh, white mint liqueur.

Mexican coffee liqueur, sweet and rich.

Italian bitter almond liqueur, certified organic.

Italian lemon liqueur, served chilled.

Bright red Italian bitter, with notes of orange and herbs.

Italian bitter aperitif in the Spritz style.