N°3 - Cap Blanc - Leucate
Rye bread and salted butter - Banyuls vinegar
Crispy beef cheek in spring roll sheet
Honey & Banyuls mustard cream (Maison Pyrène) - Vegetable pickles and sage powder
Soya-marinated raw tuna steak & grilled duck foie gras escalope
Leek compote and mousse - Crushed pistachios - Vanilla oil
Iberian Revisan Cebo Guijuelo ham platter matured 36 month - Grilled bread - Garlic & tomato
Swordfish - Eel - Cod & Smoked Salmon
Dill and lemon whipped cream - Guacamole - Beetroot coulis & toasted brioche
Mozzarella di Bufala - Cucumber gazpacho with basil
Savory crumble with parmesan, almonds & cashews - Beef Cecina Shavings - Garlic Bread Tuile
Octopus tentacle marinated with herbs Gremolata style - Artichoke Salad - Fried Onions & Aïoli
Assortment of fishes & Squid, mussels & Gambas
Potato mousseline with herbs - Aioli crouton - Parsley & Lemon
Gambas in Kadaïf - Gambas coulis - Grated combava lemon & Timut pepper
Chickpea mousseline - Puffed rice chips & Guacamole
Grilled planxa turbot fillet - Herring caviar tartlet - Pakchoï confit with Espelette pepper - Hollandaise sauce
Grilled sea bass fillet & crispy skin - Potato mousseline with black garlic
Meunière butter with flaked almonds - Candied tomato & arugula
Hake in an aioli crust - Parmesan & Iberian Chorizo - Paella-style saffron risotto
Creamed fish & shellfish juice with Collioure white wine
Grilled a la planxa - (400/600g)
25€/ 100g
Grilled a la planxa
Origin of the meats : France
Suprême de volaille grillé au romarin du jardin - Foie gras poêlé & brioche toastée
Céleri confit - Jambon Ibérique grillé - Jus de viande à l’huile de truffe
Sweetbreads fricassee with Morels - Potato mousseline with hazelnuts - Sliced spring onions
Assortment of selected matured cheeses
Kirch biscuit - Chocolate mousse & dark chocolate shavings
Morello cherry mascarpone cream – Amarena sorbet
Pistachio & Raspberry almond tartlet - Raspberry & red pepper coulis Arugula with icing sugar and roasted pistachios
Frozen dessert / Sponge cake - Catalan cream ice cream - Italian meringue
Shards of Rousquille - Caramel with Grand Marnier
Coconut dessert - Dacquoise & coconut confit
Thyme & lemon mousse - Sesame ice cream & black sesame seeds
Candied apple caramelized with spices like a tatin - Calvados mousse - Speculoos crumble
Vinegared anchovies - Piperade of vegetables confit with olive oil
Fresh goat cheese with thyme - Garlic bread tuile
Duck foie gras terrine & passion fruit jelly - Apple/fennel chutney
Spice powder and arabica-infused oil
Semi-cooked tuna steak lacquered with soy caramel - Banyuls vinegar and sesame seeds
Gambas in kadaïf - Puffed rice chips - Broccoli puree with wasabi - Crunchy radish
Minute seared beef fillet - Crispy beef cheek
Crumble with herbs and garlic - Leek compote and mousse with Espelette pepper
Assortment of selected matured cheeses
Wild strawberry sorbet - Drizzled with red Banyuls or Champagne
Mozzarella di Bufala with olive oil - Savory parmesan crumble with dried fruits
Green asparagus tempura - Cucumber - Tomato & basil tartare - Fried onions
Soft-boiled egg in bread crust
Artichokes and celery confit with Espelette pepper - Morel cream
Assortment of selected matured cheeses
Cider apple sorbet - Calvados sabayon
Meringue chips - Tahitian vanilla whipped cream
Raspberry - Mint - Red pepper coulis and wild strawberry sorbet
For children until 11
Soft-boiled egg in bread crust - Leek compote and emulsion
OR
The plate of cured Iberian ham - toasted bread & crushed tomatoes
Ground beef OR Grilled fish fillet
Accompanied by a potato mousseline with herbs & seasonal vegetables
Ice Cream (2 flavors to choose from)
OR
Today’s dessert (to be consulted in our Retour du Marché Menu)
A different menu each week
35€ for lunch from wednesday to friday - except public holidays
45€ for dinner + saturday&sunday & public holidays
Sea bass fillet cooked in escabeche - Crispy skin
Local tomato tartare - Pine nuts - Chives and shallots - Vanilla olive oil
Mushroom risotto - Parmesan shavings - Truffle oil
Julienne fillet - Cooked meunière - Parsley potato
Zucchini with aioli - Slivered almonds
Grilled chicken breast - Savory crumble with baby spinach
Blini with Catalan tome & Gambas cream
Assortment of selected matured cheeses
Cider apple sorbet - Calvados sabayon
Coconut mascarpone dessert - Pineapple compote
Passion fruit jelly - Banana sorbet
Mille-feuille with whipped cream
Red fruits & red fruits coulis - Mint and Pondicherry pepper