Appetizers
Banyuls White or Red
Abbe Rous Appellation d’Origine Contrôlée V.D.N. .. 8€
Muscat Rivesaltes
Appellation Muscat de Rivesaltes Contrôlée V.D.N… €7
Maury White or Red
Appellation of Origin.. 8€
Byrrh
Made from wines… €7
**Non-alcoholic aperitifs of the day… €6
Gourmet Aperitifs to Share
Profiteroles of mussels with aniseed butter.. 7.50€
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Sunshine Assortment
Tapenade, Grilled Peppers, Aubergine Caviar.. 7.50€
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Gran Reserve Serrano Ham,
“Ossau Iraty”, Pa amb Tomàquet.. 8.50€
Formulas
Discovery Menu 45€ / person
Choice of: 1 Main Course + 2 Services (starter or cheese or dessert)
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GOURMET MENU €55 / person
Choice of: 1 Main Course + 3 Services (starter or cheese or dessert)
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Tasting Menu €79 / person
Chef’s Selection of 2 Starters – 1 Fish – 1 Meat,
Assorted cheeses, Round of Desserts to share
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A La Carte
Starter €18 – Main Course €25 – Dessert €12
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Children’s Menu
Main course / Dessert 14€ – Main course 12€
Starters
Wild Salmon Marius Maki
Carrot Coulis with Ginger, Avocado
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Perfect Egg in Crispy Forest Nest
Mouly Benc goat cheese, Romesco sauce
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Poached Foie Gras with Banyuls
Mendiants de Provence, Seasonal Fruit Chutney,
Homemade Fougasse Toasts – Supplement €4.50
Dishes
Fisherman’s Plate with Marseille Perfumes
Fish Fillet (depending on availability) à la Plancha, Prawns, Sliced Octopus, Mussels
Bouillabaisse sauce ” à La Rouille” , Mashed Potato “Bouille”
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Crispy Sea bream Redfish
Marinated in Peruvian Sweet Pepper
Red Onion Salad, Coriander, Pumpkin Cake
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Ballotine of Forest Guinea Fowl and Grilled Prawns,,
Jura Wine Yellow Cream, Sage Risotto
Cheeses & Desserts
Cheese Cart
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Path of the Islands
Land of Savarin with Old Rum and Vanilla from Mayotte,
Passion Fruit Mousse, Coconut Rocks,
Roasted Pineapple Tartare and Exotic Fruits
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Chocolate Surprise
Chocolate Truffle from Ecuador 68% – Passion Fruit,
Hazelnut Praline, Cajeta Goat’s Milk Ice Cream, Salted Butter Caramel
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Colonel Samurai
Litchi Sorbet, Sake
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Pistachio Glazed Parfait,
Orange Blossom Meringuettes, Seasonal Fruit Compote
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Iced Nougat with Almonds, Pistachio, Candied Oranges
Raspberry and Mint Coulis, Lace Tuile
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