Discover our new Menu from September 30, 2026
N°3 - Cap Blanc - Leucate
Rye bread and salted butter - Banyuls vinegar
36-month aged Revisan Guijuelo Iberian ham
Toasted bread - Artichoke cream - Garlic and olive oil
Grilled duck foie gras escalope - Spelt risotto - Leek velouté
Hazelnut & chestnut pieces
Rockfish soup delicately flavored with anise
Garlic croutons - Rouille & grated Gruyère cheese
Clams marinière - Fish jus with Collioure white wine - Light saffron cream
Soft-boiled egg in Collioure red wine sauce - Mushroom fricassee - Smoked bacon - Onions & croutons
Semi-cooked tuna tataki with a sesame crust
Wasabi soy caramel - Ginger whipped cream - Green apple
Assortment of fishes - squid, mussels & gambas - Aioli crouton - Parsley & Lemon
Selection of fish - Shellfish & crustaceans - Delicately anise-flavored rockfish soup
Garlic croutons - Rouille & grated Gruyère cheese
Grilled sea bass fillet - Crispy skin - Candied lemon sauce
Mashed potatoes with black garlic - Cooked & raw endives
Grilled scallops & Herring caviar
Creamy risotto with parmesan and hazelnuts - Jerusalem artichoke velouté
Grilled a la planxa - (400/600g)
25€/ 100g
Grilled a la planxa
Origin of the meats : France
Guinea fowl supreme and pan-seared foie gras Rossini style - Golden brioche
Anna potatoes - Mushrooms - Collioure red wine jus
Minute-seared beef fillet - Tarragon mustard sauce - Confit celery and onion - Creamy polenta
Assortment of selected matured cheeses
65% Dark chocolate - Shortbread and cocoa powder
Hazelnut praline mousse - Popcorn ice cream & Salted caramel
Macadamia nut tartlet with honey and cinnamon - Fig sorbet with chestnut tuile
Frozen dessert - Sponge cake - Catalan cream ice cream - Italian meringue
Rousquille cookie pieces - Orange caramel with Grand Marnier
Candied and caramelized apple with spices, like a tarte Tatin
Green apple sorbet - Calvados mousse - Speculoos crumble
A sorbet of your choice topped with an alcohol or liqueur
Pickled anchovies - Potatoes with almonds and red onions
Fresh goat cheese and garlic bread crisp
Duck foie gras terrine with gingerbread - Brioche - Prune chutney
Grilled scallops - Creamy leek soup and compote - Herring caviar
Beef cheek confit in Collioure red wine
Carrots - Onions & Mushrooms - Creamy polenta
Grilled sea bream fillet - Crispy skin - Saffron sauce
Roasted potato with thyme - Cooked and raw endives
Seared tuna steak in a sesame crust - Honey soy sauce
Crispy king prawn - Celery root mousseline with wasabi
Assortment of selected matured cheeses
A sorbet of your choice topped with an alcohol or liqueur
Soft-boiled egg in a bread crust - Celery mousseline - Chestnut tuile
Fresh goat cheese ravioli - Mushroom fricassee and coulis with truffle shavings
Parmesan shavings & hazelnuts
Assortment of selected matured cheeses
A sorbet of your choice topped with an alcohol or liqueur
Spiced poached pear - Dark chocolate sauce
Whipped cream and vanilla ice cream - Sliced almonds
For children until 11
Soft-boiled egg - Mushroom velouté
OR
Iberian Ham - Toasted bread - Artichoke cream - Garlic & Olive oil
Beef Burger & Homemade Fries
OR
Grilled Fish Fillet - Potato mousseline
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
Mackerel fillet served cold, marinated and cooked in Banyuls vinegar
Parmesan crumble - Onion compote - Butternut squash tartare with spices and curry vinaigrette
Grilled duck foie gras escalope - Spelt risotto
Jerusalem artichoke velouté with hazelnut pieces
Seared swordfish steak - Capers & Hollandaise sauce with pink peppercorns
Potato mousseline with herring caviar - Crispy endive
Grilled Tirabuixo pork tenderloin and Catalan black pudding
Roasted potatoes and mushrooms with thyme - Tarragon mustard sauce
Assortment of selected matured cheeses
A sorbet of your choice topped with an alcohol or liqueur
Dark chocolate with Pondicherry pepper
Blackcurrant ice cream and red berry coulis
Pear and almond tart with vanilla custard - Chestnut ice cream and tuile