Le Restaurant Le V

Leeks served cold with a smoked vinaigrette and creamy fresh cheese. The texture is tender, contrasted by the crunch of hazelnuts. A refined and flavorful vegetable appetizer.

A surprise appetizer created based on the inspiration of the moment and market products. Ideal for adventurous diners who wish to discover the chef's creativity without knowing the dish in advance.

Thin slices of marinated raw fish (amberjack). A very fresh dish with tangy and fruity notes from passion fruit and cucumber, with the crunchy texture of 'sea grapes' seaweed.

Grilled octopus tentacles, served with a fine broccoli purée. The octopus is tender inside and crispy outside, accompanied by an original touch of coffee and olives for a complex flavor.

Cod fillet, a white fish with flaky and delicate flesh. Served with a fresh fennel and orange salad, all enhanced by a jus with anise notes. Light and fragrant.

Beef cheek slow-cooked at low temperature. The meat is extremely tender and melts in your mouth, served with oyster mushrooms and a light herbaceous sauce.

Tender piece of stuffed and roasted lamb. Served with celeriac prepared in various ways and fermented black garlic, which adds a sweet and balsamic flavor. A rich and refined dish.

Cream cheese cake on a biscuit base. Creamy and rich texture, balanced by the acidity of red berries and the freshness of mint.

Citrus dessert covered with a crispy crumble topping. Served with a light yuzu foam (Japanese citrus) and a hint of licorice. Tangy and textured flavors.

A homemade pastry creation, likely inspired by Paris-Brest. Served with amarena cherries (candied in syrup) and a refreshing yogurt ice cream to balance the sweetness.