Marius

Squid prepared either crispy fried or simmered Provençal style with tomatoes, garlic, and herbs. Tender and flavorful. To be enjoyed as a main course.

Tuna steak quickly seared on the outside and raw on the inside (tataki). Served with a savory soy sauce. Melting texture and rich umami taste.

Small whole fried fish, served crispy and golden. Accompanied by a creamy tartar sauce with capers and pickles. Often eaten with fingers.

Sautéed girolle mushrooms with shallots, parsley, and garlic. A classic preparation from the Southwest, rich in forest aromas.

Plate of 9 'Fines de Claire' oysters, size n°3 (medium size). Fine flesh with a balanced marine taste. Served on ice with lemon or shallot vinegar.

6 premium oysters from the Gillardeau house. Renowned for their fleshy, crunchy, and sweet texture with hazelnut notes. A gastronomic reference.

Whole sea bream cooked in a salt crust to preserve its moisture and natural flavors. Dish to share for two people. The flesh is white, tender, and delicate.

Suggestion of the day combining two exceptional dishes (often land and sea or two fish). Ask the waiter for the composition.

Mixture of fresh seasonal fruits cut into pieces. A light, naturally sweet, and refreshing dessert.

An espresso coffee served with a selection of mignardises (mini-desserts). Ideal for tasting several sweets at the end of the meal.

Norman cider eau-de-vie aged in oak barrels. The term 'Vénérable' indicates long aging, offering complex aromas of baked apple and spices.

Vintage 1978 marc eau-de-vie (grape residue). Powerful and aromatic, produced by the Gaunoux estate in Burgundy.

Marc de Bourgogne eau-de-vie from the Jacques Prieur estate. Intense traditional digestif with notes of dried fruit and wood.

Venezuelan old rum, smooth and rich. Notes of caramel, vanilla, and candied fruit. Very round in the mouth.

Artisanal plum eau-de-vie produced in Souillac by the Louis Roque distillery. The 'Réserve de la Maison' offers intense fruity aromas and a beautiful roundness.