N°3 - Cap Blanc - Leucate
Rye bread and salted butter - Banyuls vinegar
Gambas ravioli served hot - Vegetables Julienne
Coconut milk & Lemongrass - Strawberry, tomato & apricot chutney
Smoked swordfish esqueixada - Olive oil and lime - Blinis and herring caviar
Plate of Iberian ham matured 36 month - Grilled bread - Tomato and garlic
Turbot terrine with capers - Curry mayonnaise - Vegetable bruschetta and vegetable pickles
Raw tuna steak marinated in soy - Guacamole
Salty crumble with candied lemon - Sesame crackers - Whipped cream with dill
Candied and roasted tomato salad - Mozzarella
Sorbet and Gazpacho of tomatoes with basil - Bruschetta with Beef Cecina
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
Grilled sea bream fillet - Crispy skin
Potatoes, tomatoes and black olives with thyme and lemon - Reduced fish juice
Hake au gratin with aioli - Gambas coulis and grilled Gambas
Potato mousseline with herring caviar - Savory crumble with squid ink
Roasted monkfish steak with sage - Iberian chorizo cream - Paella-style saffron risotto
Grilled a la planxa - (400/600g)
19€/ 100g
Grilled a la planxa
Origin of the meats : France
Tirabuixo pork coustellous and confit Iberian Secreto - Grilled Catalan black pudding
Baked potato / cream and chives - Honey, soy & Banyuls vinegar Sauce
Grilled Catalan lamb breast - Glazed mini vegetables - Churros - Thyme jus
Assortment of selected matured cheeses
64% dark chocolate cake - Cocoa shortbread - Ice cream and passion fruit
Peach entremet - Mousse and verbena ice cream - Peach Confit and Coulis
Frozen dessert / Sponge cake - Catalan cream ice cream - Italian meringue
Shards of Rousquille - Orange caramel with Grand Marnier
Coffee Indulgent - Liquorice Ice Cream - Anise Custard
Pistachio entremet - Vanilla Mascarpone Mousse - Red fruits and red fruit coulis with red pepper
Pickled anchovies - Maison Desclaux in Collioure
Zucchini - Feta - Candied lemon - Garlic bread tile
Duck foie gras terrine on almond shortbread - Almond milk jelly
Compote of figs with Banyuls - Balsamic cream
Half-cooked tuna steak in a black sesame crust
Wasabi broccoli mousseline - Carrot tempura - Yuzu emulsion - Soy caramel
Seared beef filet - Crispy beef cheek
Creamy polenta with white summer truffle - Shallots sauce with Collioure red wine
Assortment of selected matured cheeses
Melon and melon sorbet - Drizzled with Banyuls Rouge
Young lettuce shoots - Cooked and raw vegetables
Parmesan salted crumble - Balsamic vinegar & Tahitian vanilla olive oil
Soft-boiled egg in a bread crust - Creamy polenta curry - Corn emulsion
Assortment of selected matured cheeses
Melon and melon sorbet - Drizzled with Banyuls Rouge
Pistachio & Raspberry Parfait Glacé - Raspberry & red pepper coulis
For children until 11
Soft-boiled egg - Corn emulsion - Bread tile
OR
Platter of cured Iberian ham & Melon - 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
Crispy Gambas and Beef Cecina - Sweet potato Mousseline and chips - Soy caramel
Roast veal served cold - Tuna mayonnaise
Capers and lemon - Bruschetta with tomato and candied artichokes
Grilled hake fillet - Vegetable couscous and chickpeas with spices
Carrot and celery remoulade with coriander
Poultry supreme grilled with rosemary - Crispy confit thigh
Pan-fried mushrooms - Corn mousse - Catalan Tome blini
Assortment of selected matured cheeses
Candied apple like a tatin - Served warm
Speculoos crumble - Vanilla ice cream - Salted butter caramel
Walnut tartlet - Honey & Cinnamon
Vanilla mascarpone whipped cream - Orange sorbet