Le Troquet

A complete menu allowing you to taste a selection of dishes from the à la carte menu. Ideal for discovering the chef's cuisine.

A traditional Spanish cold soup made from blended raw tomatoes, served with toast and fresh onions. Refreshing and tangy flavor. Best enjoyed chilled as a starter.

Seasoned roasted eggplant purée, accompanied by small marinated cockles. Melting texture and smoky eggplant flavor combined with the iodized freshness of the cockles. To spread or eat as is.

Salmon prepared with a tangy sauce mixing mild mustard and whole grain mustard. The fish is rich and the sauce adds a kick. Served as a cold or warm starter.

Toasted bread slice topped with warm goat cheese, sweet figs, and a drizzle of honey. Classic sweet and savory mix with a crunchy and creamy texture.

Wild mushrooms sautéed in a pan with persillade (garlic and parsley). Woody and intense flavor, tender texture. A classic of French autumn cuisine.

Wild duck served in two ways: the roasted breast served rare and the leg slowly confited in its own fat. Pronounced game flavor. Served hot.

Rockfish with firm flesh simmered with shellfish and grains, enhanced by the acidity of preserved lemon. Marine and Mediterranean flavors.

Cod fillet (white fish) served with a stew of sun-kissed vegetables (tomatoes, zucchini, eggplant). Flaky and delicate flesh, melting accompaniment.

Noble flatfish with firm white flesh, pan-seared. Served with a seasonal vegetable garnish. Fine and delicate flavor.

Long-fibered beef cut, pan-seared, accompanied by potatoes baked in the oven with cream and garlic. Juicy meat and a rich, creamy side dish.

Tender young duck meat, served with a rich red wine sauce. Slightly gamey flavor that pairs well with the full-bodied sauce.

Large bone-in beef steak to share, grilled or pan-seared. Marbled, tender, and very flavorful meat. Ideal for red meat lovers.

Roasted wild wood pigeon. Red meat with a very pronounced game flavor. Often served rare.

Selection of local goat cheese. Can be fresh or aged. Typical goaty flavor, usually served with bread.

Purple plums quickly sautéed, often with a little sugar or butter. Juicy and slightly tart fruit, served warm.

Traditional cake made with mirabelle plums (small yellow plums) baked in a custard base. Dense and moist texture, fruity and sweet taste.

Creamy childhood dessert made from round rice slowly cooked in sweetened milk. Here, enhanced with caramel and dried fruits for crunch.

Airy and warm dessert, made with egg whites, flavored with vanilla. Very light and foamy texture. To be enjoyed immediately upon serving before it deflates.