Le Mond

Fresh arugula salad with sweet candied tomatoes and salty parmesan shavings. A simple and tasty mix of textures. Gluten-free.

Velvety soup of the day prepared with fresh vegetables for a light and healthy option. Creamy texture without flour. Gluten-free.

Richly flavored homemade terrine, blending wild boar meat and creamy foie gras. Served with toasted Poilâne bread crostinis.

Egg cooked slowly at low temperature for a runny yolk and tender white. Accompanied by carrots in three textures and enhanced with a mustard vinaigrette.

Thin slices of raw scallops from Normandy. Seasoned with mango and passion fruit for an exotic and tangy touch.

Small pasta cooked like risotto, creamy and melting, with ham and Beaufort AOP cheese. Served with a fresh spinach salad.

Shrimp skewers marinated in curry and grilled. Served with fragrant basmati rice. A dish with gently spiced flavors.

Raw beef cut with a knife and seasoned with classic condiments (capers, onions, mustard). Served fresh with fries and green salad.

Duck leg slowly confited in its fat until tender, coated with an orange sauce. Accompanied by a creamy mashed potato.

Roasted rack of lamb, tender and juicy. Served with a light jus infused with truffle fragments.

Grilled beef fillet, tender and lean cut. Enhanced with a homemade pepper sauce and smoked fleur de sel.

Large piece of beef to share (Porterhouse), combining fillet and sirloin. Grilled and served with a homemade pepper sauce.

Selection of cheese aged by the renowned cheesemonger Marie-Anne Cantin. Served simply with salad and Échiré butter.

Fruit crumble baked in the oven, mixing apples and raspberries. Served with Tropézienne flavored ice cream (cream and brioche).

Classic Italian dessert made of biscuits soaked in Massaya espresso coffee and mascarpone, sprinkled with Valrhona cocoa.

Refreshing mix of cut seasonal fruits, marinated in a light syrup with Tahitian vanilla.

Rich chocolate fondant cake with Valrhona chocolate with a tangy touch of passion fruit. Served with passion fruit sorbet.

An espresso coffee served with a selection of the chef's petit fours and mini-desserts.

Artisanal ice creams and sorbets from Barbarac in Saint-Tropez. Two scoops of your choice from a variety of classic and fruity flavors.

Famous dessert from the South of France: brioche filled with a mixture of butter cream and pastry cream, sprinkled with pearl sugar.

Full menu including a starter, a main course, and a dessert. Limited choice for quick and efficient service.

Full menu starter, main course, dessert with a wider choice of dishes, including tartare and coquillettes risotto.

Short and strong black coffee, intense in aroma.

Decaffeinated espresso coffee.

Double shot of espresso coffee for more intensity.

Espresso coffee diluted with hot milk or milk foam.

Espresso coffee topped with creamy milk foam and sprinkled with cocoa.

Rich and thick hot chocolate, prepared in a traditional way.

Selection of black teas from Mariage Frères.

Japanese green tea with fresh and vegetal notes.

South African infusion, naturally caffeine-free.

Infused herbs for a relaxing hot drink.

Grape brandy from the Southwest of France, aged in oak barrels.

Elegant and woody Charentais grape brandy.

Artisanal plum brandy, digestive and fruity.

Norman apple brandy, Pays d'Auge appellation.

Clear and fragrant fruit brandies.

Irish whiskey cream, smooth and creamy.

Liqueur made from sweet and bitter orange peels.

Peppermint liqueur, served very cold.