La Table des Oliviers

Crispy rolls stuffed with shrimp. Served with a fresh salad flavored with coriander and an Asian-inspired sauce. A light and crispy starter.

Homemade duck foie gras terrine, enhanced with a hint of Espelette pepper. Accompanied by a sweet and savory fig and tomato chutney. Creamy and rich texture.

Small squid seared quickly on a hot plate (plancha). Simply seasoned with fleur de sel and fresh basil. Tender and lightly grilled.

Thin slices of raw sea bass marinated. Seasoned with fresh lime juice and aromatic herbs. A very fresh and delicate dish.

Grilled Mediterranean vegetables served with smoked mozzarella and basil sauce (pistou). A vegetarian starter with southern flavors.

Eggs baked in the oven in a ramekin with mushroom cream and foie gras shavings. A warm, creamy, and comforting dish.

Extra portion of garnish or vegetables to accompany your dish.

Beef cooked very slowly for six hours for extreme tenderness. Served with white beans (cocos) in tomato. A traditional and flavorful stewed dish.

Delicate veal sweetbreads (thymus), pan-fried until golden. Accompanied by mashed potatoes flavored with thyme and a wine sauce. Melting texture and refined taste.

Argentine beef cut grilled on a hot plate. Served with very thin and crispy potatoes (straw potatoes) and a salad. Beef renowned for its flavor.

Lamb slow-cooked and shredded, presented in a crispy phyllo dough (pastilla style). Accompanied by a puree of eggplant with candied lemon. Moroccan-inspired flavors.

Veal kidney baked in the oven, served with its cooking juices. Accompanied by sautéed vegetables flavored with tarragon. For offal lovers.

Creamy Italian rice served with crispy langoustines and flavored with Chinese garlic. A rich dish combining the creaminess of risotto and the crunch of seafood.

Grilled white fish fillet on a griddle. Served simply with fleur de sel and mashed potatoes whipped with olive oil. Classic Provençal flavors.

Thick fillet of sea bream baked in the oven. Accompanied by a compote of eggplant with lemon and sprinkled with sesame seeds. Firm flesh and iodized taste.

Traditional fish stew from Marseille (scorpionfish, sea bream, sea bass) in a fragrant broth. Served with garlic and saffron sauce (rouille) and toasted bread.

Fresh fish of the day, varies according to the morning market. Consult the slate or ask the server for the day's selection.

Dessert composed of layers of caramelized puff pastry and vanilla pastry cream. Assembled to order to ensure crispiness. Served with caramel.

Iced dessert combining crunchy meringue, raspberry ice cream or sorbet, and whipped cream. Topped with a red fruit coulis. Fresh and sweet.

Assortment of homemade water ices (sorbets). Flavors: almond milk, exotic fruits, and raspberry. Light and refreshing.

Moist entremet with candied chestnuts. Served with a rich salted butter caramel sauce. A sweet dessert with autumn flavors.

High-quality chocolate cake (Valrhona) with a molten center. Served warm with caramel sauce and a scoop of vanilla ice cream.

Slice of brioche soaked in milk and egg then pan-fried in butter. Topped with a sauce tasting of Carambar candy (caramel). Indulgent and nostalgic.

Traditional yeasted cake soaked in rum syrup. Presented like a religious pastry. Option to add a supplement of old rum.

Small creamy cheese from Dauphiné, served cold or hot on a salad. Accompanied by black cherry jam for a sweet and savory pairing.

Quality coffee or tea served with a generous selection of petit fours and small desserts.

Hot cocktail made of coffee, Irish whisky, sugar, and topped with fresh cream. Both a drink and a dessert.

Prunes steeped in Armagnac (wine brandy). A traditional digestif from the southwest of France.

Whole cherries preserved in brandy. A fruity and potent digestif.