PLAT/FORM

Crispy fish fritters coated in a light and crunchy batter. Served with a creamy tartar sauce with capers and herbs.

Small fried vegetable fritters, crispy on the outside and soft on the inside. Enhanced with mild spices and served with tartar sauce.

Six fresh oysters from the Arcachon basin, size n°3. Firm flesh and characteristic iodized flavor, served raw.

Fried sandwich bread toast, filled with a flavorful cuttlefish and herb mixture. Crispy texture and marine flavor.

Fresh salad made with tender octopus pieces and crushed cucumber. Seasoned with garlic for a zesty flavor.

Raw beef, minced to order and seasoned. Served with crispy homemade potato chips.

Crispy fennel salad, finely sliced. Enhanced with a tangy vinaigrette and toasted almonds for crunch.

Mix of seasonal raw vegetables with grilled rice for texture. Seasoned with colatura, an umami-rich Italian anchovy sauce.

Salad reinterpretation of clam chowder. Contains cockles, golden potatoes, and fried pork, bound by a creamy garlic vinaigrette.

Marinated raw red mullet fillet, with a melting texture. Served with a smoky cream and a pizza dough accompaniment.

Pot of mussels served with homemade fries. The sauce is enhanced with soubressade, a spreadable and paprika-spiced pork sausage.

Provençal dish made of steamed seasonal vegetables and a runny egg. Served with a traditional garlic and olive oil aïoli sauce.

Variation of the grand aïoli garnished with spring vegetables and a fillet of fresh fish of the day. Served with a creamy aïoli sauce.

Whole roasted eggplant until tender. Topped with an intense sauce with flavors of fish soup (bouillabaisse) and peanuts.

Piece of roasted farm poultry, tender meat and golden skin. Served with creamy polenta and a rich jus with parmesan garum (fermented sauce).

Selection of aged cheeses served with bread. Ideal for finishing the meal on a savory note.

Light pastry choux bun filled with vanilla ice cream or cream. Generously topped with hot chocolate sauce.

Seasonal fresh strawberry cup. Simply served with a creamy sauce for a light and fruity dessert.

Classic Italian dessert alternating coffee-soaked biscuits and mascarpone cream. Dusted with bitter cocoa.

Ice creams and sorbets in various flavors. Refreshing and ideal at the end of a meal.

Assortment of high-quality cheeses, perfectly aged. Served on a wooden board to share.

Selection of artisanal charcuterie (salami, hams, terrines). Ideal for sharing as an aperitif.

Large board combining a selection of cheeses and charcuterie. Perfect for a group.

Six fresh oysters served raw on ice. Marine and iodized flavor.

Fresh sauce based on Greek yogurt, cucumber, and garlic. Served with warm focaccia bread baked to order.

Guadeloupean sandwich made of a fried, soft dough. Filled with raw fish marinated ceviche-style or tartare.

Traditional fried Antillean sandwich. Filled with chiquetaille (shredded and seasoned salted cod).

Crispy Japanese-style fried fish fritters. Served with a homemade tartar sauce.

Spicy vegetable fritters, an Antillean specialty. Soft texture and savory taste.

Pie originating from Sète, filled with octopus and a spicy tomato sauce. Golden crust and soft filling.

Thin Provençal tart topped with onion compote, anchovies, and black olives. Sweet and savory flavor.

Soft Italian bread filled with stracciatella (creamy heart of burrata), thin slices of mortadella, and salad.

Classic Neapolitan pizza with a tomato sauce base and melting fior di latte mozzarella. Simple and flavorful.

Popular pizza topped with tomato sauce, mozzarella, cooked ham, and sliced button mushrooms.

Rich and creamy white pizza (no tomato). Topped with a blend of gorgonzola (blue), taleggio, and parmesan.

Spicy pizza with a tomato base, melting taleggio cheese, and soppressata, a spicy Italian salami.

Organic ice creams from the Terre Adélice brand. Wide selection of classic and original flavors.