New Autumn Menu starting from September 25th
N°3 - Cap Blanc - Leucate
Rye bread and salted butter - Banyuls vinegar
Grilled duck foie gras escalope - Small spelled risotto - Corn coulis - Caramelized popcorn
Plate of marinated clams
Leek mousse & creamed fish juice with saffron - Iberian chorizo shavings
Iberian Revisan Guijuelo ham platter matured 36 month
Toasted bread with garlic & fig compote with red Banyuls
Rock fish soup flavored with anise - Garlic croutons - Rouille and grated Gruyère
Semi-cooked tataki-style tuna steak with sesame crust - Peanut & soy caramel
Ginger whipped cream - Green apple & Wasabi
Assortment of fishes, squid, mussels & gambas
Potato mousseline with herbs - Aioli crouton - Parsley & Lemon
Grilled scallops - Cooked and raw endives - Parsnip soup - Crushed walnuts and walnut oil
Fillet of turbot cooked meunière with flaked almonds - Mashed potatoes with black garlic
Crunchy sucrine with Espelette pepper
Whole shelled lobster cooked in a spiced broth
Risotto with squid ink and lime - Rock fish juice
Grilled a la planxa - (400/600g)
25€/ 100g
Grilled a la planxa
Origin of the meats : France
Roasted pigeon supreme - Fresh goat’s cheese samosa
Polenta pomme pont neuf - Candied celery - Dark chocolate & honey sauce
Seared veal fillet & pan-fried foie gras Rossini-style
Toasted brioche bread - Pomme Anna - Red onion compote
Assortment of selected matured cheeses
Candied and caramelized apple with spices like a tatin
Cider apple sorbet - Calvados mousse - Speculoos crumble
Dark chocolate and peanut praline dessert
Cocoa shortbread - Sorbet and passion fruit
Bavarian with lemon meringue and black sesame
Pistachio crumble - Ginger ice cream - Kaffir lime zest
Walnut, honey & cinnamon tartlet
Vanilla and truffle oil ice cream - Parsnip chips
Vinegared anchovies - Potato salad with almonds and red onions
Fresh goat cheese and garlic bread tuile
Marbled duck foie gras with fig and confit beef cheek - Toasted brioche
Smoked swordfish fillet - Leek compote - Leek mousse and oil - Herring caviar
our way… Assortment of fishes - Rock fish soup lightly flavored with anise
Roasted duck fillet glazed with honey and soy
Corn mousse - Polenta pomme pont neuf - Candied celery & Fresh goat's cheese samosa
Grilled Sea bass fillet - Crispy skin
Risotto with squid ink and lime - Endives confit with Espelette pepper - Fish juice with saffron
Assortment of selected matured cheeses
Champagne sorbet & Blackcurrant cream drizzled with Champagne
Endive and mushroom risotto with walnuts - Truffle oil & parmesan shavings
Crispy soft-boiled egg - Celery & potato mousseline - Parsnip soup
Assortment of selected matured cheeses
Champagne sorbet & Blackcurrant cream drizzled with Champagne
Chestnut ice cream - Vanilla whipped cream
Meringue chips - Grand Marnier caramel
For children until 11
Soft-boiled egg - Leek emulsion - Bread tile
OR
Serrano ham plate - Toasted bread with fig jam
Beef Burger
OR
Fish with potato mousseline and candied endive
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
Poultry ravioli with black truffle oil - Mushroom velouté
Sea bass fillet marinated and cooked in Banyuls vinegar - Crispy skin
Fennel salad confit with spices and orange
Hake fillet in aioli crust and Iberian chorizo
Paella-style saffron risotto - Gambas coulis
Pork Coustellous Tirabuixo and Iberian Secreto - Grilled Catalan black pudding
Baked potato with cream & chives - Honey/soy and Banyuls vinegar sauce
Assortment of selected matured cheeses
Champagne sorbet & Blackcurrant cream drizzled with Champagne
Pistachio flavored mascarpone cream - Red fruit coulis
Belle-Hélène style pear - Poached with spices
Chocolate & almond sauce - Vanilla ice cream
Duck foie gras terrine with gingerbread
Fig compote with Banyuls Rouge
Heart of smoked salmon with dill and pink berries
Beetroot mousse - Guacamole - Blini - Kumquat and Combawa zest
Grilled sea bass steak - Crispy skin - Potato mousseline with black garlic
Crunchy endive and carmine - Saffron creamed fish juice - Herring caviar
Grilled guinea fowl fillet - Creamy polenta with mushrooms
Candied celery - Parsnip chips - Melanosporum truffle supreme sauce
Plate of selected matured cheeses
Champagne sorbet & blackcurrant cream drizzled with Champagne
Chestnut cream - Biscuit and crunchy dark chocolate praline
Caramelized Pears and Pear Sorbet
Frozen dessert - Sponge cake - Vanilla ice cream - Italian meringue
Rousquille shards - Flambage with Grand Marnier