N°3 - Cap Blanc - Leucate
Rye bread and salted butter - Banyuls vinegar
Heart of smoked salmon - Honey - Ginger & Soy
Puffed rice - Cream whipped with chives - Wasabi - Radish & black sesame
Grilled Duck Foie Gras Escalope - Einkorn Risotto - Leek mousse - Leek oil and toasted brioche
Iberian charcuterie platter : ham matured 36 month - Morcon - Lomo - Morcilla
Confit quince - Pickles - Anchovy butter - Garlic rubbed toast
Soup of rock fish and green crabs - Flavored with anise
Garlic croutons - Rouille and grated Gruyere
Pickled anchovies - Maison Desclaux in Collioure - Potato salad with almonds & red onions
Tastou with tapenade and fresh goat’s cheese
Soft-boiled egg topped with gambas and chives cream - Sliced gambas & endive compote
Fish blanquette - Shellfish & Crustaceans - Carrot - Leek - Mushroom & Onion
Assortment of fishes & octopus tentacle - Fondant potatoes with aioli - Parsley & lemon
Fillet of turbot cooked meunière with flaked almonds
Mashed potatoes with black garlic - Cooked and raw endives - Yuzu sauce
Half-cooked tuna steak in sesame crust - Gambas in Kadaïf - Cauliflower mousseline - Orange soy sauce
Grilled monkfish steak - Rock fish juice flavored with anise
Crunchy fennel - Squid ink risotto - Croutons gratinated with rouille
Grilled a la planxa - (400/600g)
19€/ 100g
Grilled a la planxa
Origin of the meats : France
Grilled pigeon supreme and thigh - Crispy fresh goat's cheese with mushrooms - Potato mousseline with prunes
Collioure red wine sauce lightly flavored with arabica
Rossini-style seared beef fillet - Pan-fried foie gras - Toasted brioche bread
"Pomme Anna" - Young spinach leaves - Shallot soup
Assortment of selected matured cheeses
64% dark chocolate & fig compote - Cocoa shortbread
Fig Sorbet - Taha’a Vanilla Mascarpone Cream
Dried fruits tartlet - Walnuts - Pistachio - Hazelnuts & Almonds
Cinnamon whipped cream - Chestnut tile
Frozen dessert / Sponge cake - Catalan cream ice cream - Italian meringue
Shards of Rousquille - Orange caramel with Grand Marnier
Crispy Coconut Dessert - Thyme & Lemon Mousse - Black Sesame
Candied apple caramelized with spices like a tatin - Calvados mousse - Speculoos crumble
Grilled swordfish steak - Caponata with black olives
Celery - Capers - Yuzu Hollandaise sauce - Pine nuts
Duck foie gras terrine with gingerbread - Granny Smith
Apple chutney - Mascarpone & chives whipped cream
Grilled scallops - Leek compote and leek oil
Cauliflower velouté - Vitelotte chips & herring caviar
Rump of Veal served rosé - Crispy fresh goat's cheese and black trumpets
Red rice like risotto - Fried & fresh sliced onions - Cognac paprika sauce
Assortment of selected matured cheeses
Frozen parfait with chestnut cream - Speculoos crumble
Chocolate sauce - Drizzled with Banyuls Rouge
Cauliflower tabbouleh with spices - “Tête de Moine” cheese rosace
Chives - Onion - Vegetable pickles
Crispy soft-boiled egg - Mushroom coulis - Potato mousseline with walnuts
Compote of young spinach shoots - Truffle oil
Assortment of selected matured cheeses
Frozen parfait with chestnut cream - Speculoos crumble
Chocolate sauce drizzled with Banyuls Rouge
Creamy orange - Lemon - Cinnamon & Timut pepper - Caramelized brown sugar
For children until 11
Soft-boiled egg - Mushroom velouté
OR
Platter of cured Iberian ham - Toasted bread and quince confit
Ground beef - Potato mousseline with prunes
OR
Grilled fish fillet - Vegetable risotto
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
32€ for lunch from wednesday to friday - except public holidays
42€ for dinner + saturday&sunday & public holidays
Sea bass tartare with ginger and lime
Wasabi whipped cream - Toasted brioche
Cabécou - Grilled pork belly and Iberian ham
Poached pear with spices - crunchy endive and walnut oil vinaigrette
Octopus tentacle with parsley butter
Carrot & potato mousseline - Compote of red onions and fried onions - Aïoli
Foie gras ravioli - Pan-fried mushroom coulis with black truffle oil
Assortment of selected matured cheeses
Pineapple gratin with almond cream - Salted butter caramel
Pistachio Parfait Glacé - Dark chocolate coulis
Speculoos crumble - Whipped cream with Chestnut cream
Duck foie gras terrine with black truffle
Porcini Mousse and powder - Red Banyuls Caramel - Toasted brioche
Heart of smoked salmon with dill and pink berries
Horseradish whipped cream - Puffed rice - Blini and Aquitaine caviar
Grilled lobster tail and lobster coulis
Jerusalem artichoke velouté - Celery confit with hazelnuts - Parsnip chips and crunchy endive
Grilled pigeon fillet and leg - Fresh goat cheese and walnut samosa
Potato mille-feuille - Corn mousse and caramelized popcorn - Arabica juice
Plate of selected matured cheeses
Black Forest-style Entremet & Ice cream - Chocolate Biscuit & chocolate shavings
Chocolate mousse - Kirch Cream and whipped cream - Morello cherries
Coconut dessert - Dacquoise and coconut confit
Lemon thyme mousse - Sesame ice cream and black sesame seeds
Duck foie gras terrine with gingerbread - Red Banyuls jelly
Goat samosa with fig - Cereal bread tile and Iberian ham
Grilled scallops - Leek compote & leek oil
Jerusalem artichoke velouté - vitelotte chips - herring caviar
Fillet of turbot cooked meunière with flaked almonds - Mashed potatoes with black garlic
Crispy Gambas and crunchy fennel with Espelette pepper - Yuzu emulsion
Minute seared beef fillet - Potato emulsion with chestnut cream
Roasted endive - Pan-fried mushrooms & porcini powder - Savory onion crumble
Plate of selected matured cheeses
Candied and caramelized apple with spices like a tatin - Calvados mousse - Speculoos crumble
Crispy praline - 64% dark chocolate mousse
Creamy Salted Butter Caramel - Peanut Ice Cream
Frozen dessert - Sponge cake - Vanilla ice cream - Italian meringue
Rousquille shards - Flambée with Grand Marnier