N°3 - Cap Blanc - Leucate
Rye bread and salted butter - Banyuls vinegar
“Boquerones” (anchovies in vinegar)
Eggplant - Feta - Mint & Almonds - Garlic bread tile
Mackerel escabeche - Raw tuna with soy - Sardine tastou and sardine butter
Anchovy tempura - Fondant potato with herring
Plate of Iberian ham matured 36 month - Grilled bread - Tomato and garlic
Duck foie gras terrine marinated with Muscat de Rivesaltes ambré
Toasted brioche - Green apple chutney, shallots & dried fruits
Sea bass tartare with ginger and combava lemon - Dill whipped cream - Sesame tile
Young lettuce shoots - Cooked and raw vegetables
Parmesan savory crumble - Balsamic vinegar & Tahitian vanilla olive oil
Poached egg - Red onions compote - Peas velouté & parmesan shavings
Revisited our way
Assortment of fishes & Shellfish - Rock fish soup lightly flavored with anise
Assortment of fishes & octopus tentacle - Fondant potatoes with aioli - Parsley, garlic & lemon
Medallion of monkfish and grilled Gambas - Iberian chorizo cream - Leek compote
Fillet of turbot cooked meunière - Potato mousseline with black garlic
Crunchy green asparagus - Yuzu emulsion - Parmesan savory crumble - Capers & almonds
Grilled a la planxa - (400/600g)
18€/ 100g
Grilled a la planxa
Origin of the meats : France
Chicken supreme grilled with rosemary
Creamy polenta with Espelette pepper - Green asparagus - Morel sauce
Beef filet sautéed with paprika - Tomato sauce and spring onions - Red rice with mushrooms like a risotto
Assortment of selected matured cheeses
Crunchy peanut praline with salted butter caramel
Dark chocolate mousse 64% - Dark chocolate ice cream - Tahitian vanilla mascarpone
Bavarian lemon meringue with black sesame - Pistachio Crumble - Ginger Ice Cream
Strawberry & Basil Pavlova - Strawberry/basil sorbet - Chantilly with Tahitian vanilla
Creamy orange - Lemon - Cinnamon & Timut pepper
Caramelized brown sugar
Unstructured pineapple tartlet flambéed with aged rum
Piñacolada sorbet - Coconut mousse
Smoked swordfish fillet - Leek compote - Emulsion & Leek oil
Terrine of Duck Foie Gras and Confit Pork Cheeks - Toasted Brioche - Red onion chutney
Grilled sea bass fillet - Crispy skin
Roasted artichoke and fennel with Espelette pepper - Creamed fish fumet with Collioure white wine
Veal tenderloin - Meat jus with soy - Cauliflower mousseline - Tempura carrot - Arugula
Assortment of selected matured cheeses
Candied apple like a tatin - Cider sorbet
Apple mousse - Crumble and salted butter caramel
Crispy green asparagus and poached egg - Hollandaise sauce with yuzu
Ravioli with baby spinach and fresh goat cheese
Morel sauce - Garlic and parsley croutons
Assortment of selected matured cheeses
Strawberry salad and strawberry/basil sorbet - Drizzled with red Banyuls
Candied pear with spices
Vanilla ice cream - Chantilly - Dark chocolate coulis and slivered almonds
For children until 11
Poached Roussillon egg - Cream of morels - Cereal rusk
OR
Platter of cured Iberian ham - Pan con tomate
Beef Burger
OR
Fish Goujonnettes - 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
32€ for lunch from wednesday to friday - except public holidays
42€ for dinner + saturday&sunday & public holidays
Raw tuna steak marinated in soy - Avocado mousse
Salty crumble with candied lemon - Blini & Dill whipped cream
Soft-boiled egg - Creamy polenta with curry - Corn emulsion
Grilled hake steak and squid - Saffron risotto - Tomato, garlic & parsley
Chicken ravioli with mushrooms - Smoked bacon cream
Parmesan shavings - Truffle oil
Assortment of selected matured cheeses
Pistachio entremet - Vanilla mascarpone mousse
Red fruits and red fruit coulis
64% dark chocolate entremet - Cocoa shortbread
Ice cream and passion fruit