La Méditerranée

Green asparagus steamed or poached, served cold or warm. Accompanied by a ravigote sauce (herb and caper vinaigrette) enhanced with anchovies. A fresh and flavorful spring dish.

Freshly shelled brown crab meat, served with a diced vegetable macedoine. Seasoned with a reduced crustacean jus to intensify the marine flavors.

Diced raw sea bream marinated, accompanied by a yogurt and cucumber sauce (tzatziki) and a cold cucumber soup. A very fresh and light starter.

Thin slices of raw sea bass marinated in lemon. Enhanced with peppermint for freshness and buckwheat for crunch. Delicate and melting texture.

Cuttlefish slices prepared in the style of carbonara pasta. Served with black pork ham from Bigorre, a creamy confit egg yolk, and Parmesan. Rich and indulgent.

Traditional soup made from various rockfish and vegetables. Served with rouille sauce (garlicky and saffron mayonnaise) and toasted bread croutons. Intense marine flavor.

Mackerel fillets prepared in two ways: lightly cooked with a torch and marinated. Accompanied by a crunchy cabbage salad with citrus to balance the fish's richness.

Provençal tart topped with caramelized onions, salted anchovies, and black olives. Flavored with fresh thyme. Sweet and savory flavors characteristic of the South of France.

Marinated sardine fillets served with eggplant caviar (babaganoush) and Greek yogurt. A creamy and tangy Mediterranean combination.

Tender octopus pieces mixed with heirloom tomatoes and olives. Seasoned with olive oil and herbs. Fresh and summery.

Spicy pepper and tomato stew, served with a slow-cooked egg with a runny yolk. Flavored with coriander and dried black lemon.

Raw scallops marinated in 'leche de tigre' (Peruvian marinade with lime and chili). Tangy freshness and silky texture.

Classic hard-boiled egg with mayonnaise revisited with king crab meat and lime zest. A luxurious bistro starter.

Small whole fish fried until crispy. Served with a creamy tartar sauce with capers and pickles. Eaten with your hands.

Knife-cut raw tuna mixed with creamy avocado. Flavored with ginger and served with a crispy spicy tuile. Exotic flavors and melting texture.

Sautéed mushroom medley served with a perfectly cooked egg (runny yolk) and pieces of smoked bacon. A dish with earthy and smoky flavors.

Fine, iodized fish, served with artichokes prepared barigoule style (white wine and aromatics) and bacon. A flavorful land-sea combination.

Grilled flatfish, served with a fresh zucchini salad. Seasoned with lemon thyme and olive oil. Light and delicate.

Roasted Saint-Pierre fillet accompanied by a thick tomato and bread soup (papa al pomodoro). Garnished with marinated mushrooms and almonds. A complex and textured dish.

Iconic Marseille fish stew with a variety of fish and seafood in a saffron broth. Served with rouille and toasted bread.

Whole sole cooked in butter (meunière). Can be served plain or grenobloise style (with capers and lemon). Accompanied by a creamy mash.

Tender and marbled Argentine beef cut. Served with a rich anchovy jus and panisses (chickpea flour fries). Intense flavors.

Finely sliced raw veal, seasoned with a creamy tuna and caper sauce (vitello tonnato). A revisited Italian classic in tartare form.

Fish of the day according to market availability. Preparation varies according to the chef's inspiration.

Pan-seared scallops, served with gently cooked endives enhanced with citrus. A blend of marine sweetness and vegetal bitterness.

Roasted sea bream served with artichokes simmered in white wine and smoked bacon. A classic and fragrant Mediterranean dish.

Pollock fillet steamed for a tender texture. Served with garlic aioli sauce and seasonal vegetables.

Roasted duck breast, served pink. Accompanied by earthy beetroots and a smoked tea-infused jus.

Tender duck fillet served with autumn fruits (apples, quinces) and a reduced sangria-style sauce. Sweet and fruity.

Fresh Auvergne farm cheese, uncooked pressed paste. Served with blackcurrant jam and a touch of coriander for contrast.

Moist cake soaked in rum syrup. Served with generous vanilla whipped cream. A classic and delicious dessert.

Sollies violet figs prepared with lavender, on a salted butter shortbread biscuit. Accompanied by nougat ice cream.

Traditional cake with cooked mirabelle plums in a thick crepe batter. Served warm, often with a scoop of ice cream.

Fresh goat cheese served with cherries and coriander. A light end to the meal blending cheese and fruit.

Crispy meringue on the outside and soft on the inside. Filled with cream, fresh raspberries, and coconut.

Cup of lemon ice cream served with pieces of Breton shortbread, whipped cream, and meringue shards.

Tartlet filled with a rich and creamy chocolate ganache, enhanced with a hint of fleur de sel.

Dessert inspired by Paris-Brest but highlighting Piedmont hazelnuts. Choux pastry filled with praline cream.

Light cheesecake made with fromage blanc. Flavored with citrus (grapefruit) and a hint of rosemary.

Assortment of artisanal ice creams or sorbets. Varied and refreshing flavors.

Light and airy dark chocolate mousse. Rich in cocoa.

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

Complete set menu including a starter, main course, and dessert from the menu selection.

Pale and dry Provence Rosé. Notes of red berries and citrus.

Dry and mineral Loire Rosé. Very refreshing.

Structured and gastronomic Bandol Rosé. More body than a classic rosé.

Classic refreshing cocktails.

Full-bodied cocktails or digestifs.

Variation of the Spritz with Saint-Germain elderflower liqueur. Floral and sweet.

Non-alcoholic version of the Mojito, flavored with apple.

Dry white wine from Burgundy, Aligoté grape. Lively and fresh, ideal as an aperitif.

Classic French aperitif based on Champagne and crème de cassis.

White wine mixed with fruit cream (blackcurrant, peach, or blackberry). Sweet and fruity.

Signature house cocktail.

Aged whisky, served neat or on ice.

Bitter aperitif cocktail based on Campari, red vermouth, and sparkling water.

Classic spirits, served in standard measure.

Classic pale lager beers.

Classic French aperitifs (anise-flavored or wine-based).

Fortified Portuguese wine, sweet and rich.

Glass of prestigious rosé Champagne.

Glass of classic brut Champagne, fine and elegant.

Glass of grower Champagne.

Half bottle of Ruinart Champagne.

Bottle of brut Champagne.

Champagne renowned for its freshness and Chardonnay notes.

Rosé Champagne with intense red fruit notes.

Prestige cuvée from Laurent-Perrier.

Oaked wine eau-de-vie.

Grape marc eau-de-vie, powerful and aromatic.

Aged plum eau-de-vie, smooth and fruity.

Norman apple eau-de-vie.

Assorted digestive liqueurs (mint, lemon, apple).

Naturally sweet Muscat wine, very aromatic.

Gascony eau-de-vie, more rustic than Cognac.

Vintage Armagnac, very complex.

Rare, old vintage Armagnac.

White fruit eau-de-vie (white alcohol).

Aged agricultural rum or Carthusian monk herbal liqueur.

Still natural mineral water.

Sparkling natural mineral water.

Classic sodas.

Fruit juices served by the glass.

Classic espresso or decaffeinated.

Coffee with milk or frothed milk.

Selection of teas from Dammann Frères.