N°3 - Cap Blanc - Leucate
Rye bread and salted butter - Banyuls vinegar
Heart of smoked salmon with dill - Cucumber velouté - Blini & Herring Caviar
Plate of marinated clams - Leek mousse & creamed fish juice with Iberian chorizo
Iberian Revisan Guijuelo ham platter matured 36 month - Grilled bread - Garlic & tomato
Smoked sardine fillets - Tomato, red pepper and basil fondant - Cereal Crackers - Vanilla Dressing
Mozzarella di Bufala PDO - Melon Gazpacho with tomato
Savory parmesan crumble - Beef Cecina shavings
Soft-boiled egg topped with gambas and chives cream
Sliced Gambas - Crunchy fennel and candied fennel with Espelette pepper
Assortment of fishes, squid, mussels & gambas
Potato mousseline with herbs - Aioli crouton - Parsley & Lemon
Monkfish with sage - Pakchoï and smoked bacon
Paella-style saffron risotto - Fish juice with Collioure white wine
Grilled planxa turbot fillet - Herring caviar tartlet - Pakchoï confit with Espelette pepper - Hollandaise sauce
Grilled sea bream fillet - Crispy skin - Potato mousseline with black garlic
Virgin basil sauce - Pine nuts and black olives - Crunchy sucrine
Grilled a la planxa - (400/600g)
25€/ 100g
Grilled a la planxa
Origin of the meats : France
Grilled duck fillet and pan-fried duck foie gras - Blackcurrant meat jus
Hot goat's cheese samosa
Fondant potatoes with rosemary - Vegetable remoulade
Lacquered Tirabuixo pork coustellous - Iberian secreto and grilled Catalan black pudding
Mushroom risotto - Honey/soy sauce and Banyuls vinegar
Assortment of selected matured cheeses
Apricot dessert - Biscuit and rosemary mousse - Apricot coulis - Apricot rosemary sorbet
Crispy chocolate praline with peanut - Dark chocolate sauce - Mint sorbet
Iced piñacolada vacherin - Vanilla chantilly - Meringue chips - Passion fruit coulis
Mille-feuille with red fruits - Red fruit coulis with Pondicherry pepper - Banyuls vinegar cream
Vinegared anchovies - Piperade of vegetables confit with olive oil
Fresh goat cheese with thyme - Garlic bread tuile
Terrine of foie gras, gizzards and duck confit
Toasted brioche - Summer truffle & onion chutneyl
Tuna tataki with sesame and poppy seeds - Honey/soy sauce
Cereal cracker - Wasabi whipped cream
Grilled sea bass fillet - Crispy skin - Meunière butter with flaked almonds
Potato mousseline with black garlic - Candied tomato and arugula in vinaigrette
Minute seared beef fillet - Pomme Anna and red onion
Savory crumble with herbs and garlic - Béarnaise sauce
Hake fillet in aioli crust and Iberian chorizo - Paella-style saffron risotto
Fish juice and shellfish creamed with Collioure white wine
Assortment of selected matured cheeses
Lemon sorbet drizzled with Limoncello Or Blackcurrant sorbet drizzled with Champagne
Or Vine peach sorbet sprinkled with red or white Banyuls
Mini Leeks vinaigrette & Soft-boiled egg - Leek emulsion and oil
Mushroom risotto with summer truffle - Parmesan shavings and hazelnut pieces
Assortment of selected matured cheeses
Lemon sorbet with Limoncello Or Blackcurrant sorbet with Champagne
Or Vine peach sorbet with red or white Banyuls
Frozen dessert - Sponge cake - Catalan cream ice cream - Italian meringue
Shards of Rousquille - Caramel with Grand Marnier
For children until 11
Soft-boiled egg - Leek emulsion - Bread tile
OR
The plate of cured Iberian ham and melon - Pan con tomate
Beef Burger
OR
Fish with Fries and vegetable escalivade
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
Tuna tartare with lime and anchovy cream
Bruschetta with red peppers and boquerones anchovies
Grilled duck foie gras escalope - Small spelled risotto
Corn coulis - Caramelized popcorn
Cod fillet in aioli crust - Squid ink risotto
Fennel confit with Espelette pepper - Creamed saffron fish juice
Iberian pork flank steak with shallots
Potato mousseline with black olives - Mushrooms and roasted tomato
Assortment of selected matured cheeses
Lemon sorbet with Limoncello Or Blackcurrant Sorbet with Champagne Or Vine peach sorbet with red or white Banyuls
Catalan pistachio cream - Caramelized brown sugar
Coconut mascarpone dessert - Raspberry jelly
Red fruit coulis - Arugula with icing sugar