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Anonymous
Shared on 10/10/2025
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Original Menu (3 images)
Appetizers
Les entrées
Seasonal vegetable flan with tomato and basil coulis
Le flan aux légumes de saison, coulis tomate basilic
A savory flan made with seasonal vegetables, served with a tomato and basil coulis. A flan is a baked custard, and a coulis is a thin sauce made from puréed fruits or vegetables. This dish is vegetarian-friendly and offers a light and flavorful start to the meal.
€ 12
Mussels au gratin in the Provençal style
Les moules gratinées à la provençale
Mussels baked with a topping of breadcrumbs, garlic, herbs, and Parmesan cheese, in the style of Provence, a region in southeastern France. This dish is a classic French appetizer, offering a rich and savory flavor.
€ 15
Octopus salad
La salade de poulpe
A salad featuring tender pieces of octopus, typically dressed with olive oil, lemon juice, and herbs. Octopus salad is a popular dish in Mediterranean cuisine, known for its delicate flavor and texture.
€ 14
Warm goat cheese salad
La salade au chèvre au chaud
A salad featuring warm goat cheese, typically served on a bed of mixed greens with a vinaigrette dressing. The warm goat cheese adds a creamy and tangy element to the salad.
€ 14
Seafood platter
L'assiette marine
A platter featuring a selection of various seafood items, such as shrimp, oysters, mussels, and clams. This is a great option for those who want to sample a variety of seafood.
€ 16
Fish soup
La soupe de poissons
A flavorful soup made with a variety of fish, vegetables, and herbs. Fish soup is a classic dish in many coastal regions, known for its rich and savory flavor.
€ 16
Tuna tartare
Le tartare de thon
A dish made with raw tuna that has been finely chopped and seasoned, typically served with onions, capers, and a vinaigrette dressing. Tuna tartare is a popular appetizer, known for its fresh and delicate flavor.
€ 18
The day's fry
La friture du jour
A selection of fried seafood or vegetables, depending on what is fresh and available that day. This dish is a great way to sample a variety of fried items.
€ 18
Raw marinated scallops
Les noix de Saint-Jacques crues marinées
Fresh scallops that have been marinated in a citrus-based sauce, such as lemon or lime juice. Marinating the scallops helps to tenderize them and add flavor. This dish is a light and refreshing appetizer.
€ 18
Seafood
Les produits de la mer
Linguine with clams
Linguines aux palourdes
Linguine pasta served with fresh clams, garlic, olive oil, and herbs. This dish is a classic Italian seafood dish, known for its simple yet flavorful ingredients.
€ 28
Grilled sardines
Les sardines grillées
Fresh sardines that have been grilled, typically seasoned with salt, pepper, and herbs. Grilled sardines are a popular dish in Mediterranean cuisine, known for their rich and oily flavor.
€ 16
Octopus tentacle, Mediterranean style
Tentacule de poulpe façon méditerranéenne
Octopus tentacle prepared in the Mediterranean style, typically grilled or pan-fried with olive oil, garlic, and herbs. This dish is a popular seafood dish in Mediterranean cuisine, known for its tender and flavorful octopus.
€ 32
Grilled tuna steak
Le pavé de thon grillé
A thick cut of tuna steak that has been grilled, typically seasoned with salt, pepper, and herbs. Grilled tuna steak is a popular seafood dish, known for its firm texture and rich flavor.
€ 26
Roasted prawns in meunière butter
Les gambas rôties au beurre meunière
Prawns roasted in a meunière butter sauce, which is a classic French sauce made with butter, lemon juice, and parsley. This dish is a rich and flavorful seafood dish.
€ 32
Monkfish medallion with leeks
Le médaillon de lotte aux poireaux
A medallion of monkfish served with leeks, typically cooked in a creamy sauce. Monkfish is a firm and flavorful fish, and leeks add a delicate sweetness to the dish.
€ 30
Sole meunière
La sole meunière
Sole meunière is a classic French dish where the sole is lightly dredged in flour and then pan-fried in butter. The dish is known for its simple yet elegant preparation, highlighting the delicate flavor of the sole.
€ 34
Grilled whole sea bream or sea bass
La daurade royale ou loup entièr grillé
A whole sea bream or sea bass that has been grilled, typically seasoned with salt, pepper, and herbs. Grilling the whole fish helps to keep it moist and flavorful.
€ 30
Line-caught fish (see slate)
Pêche de ligne (voir ardoise)
The type of line-caught fish available that day, which is written on a slate board. Line-caught fish is typically of higher quality than fish caught by other methods.
€ 38
Fisherman's bouillabaisse
La bouillabaisse du pêcheur
A traditional Provençal fish stew made with a variety of fish, shellfish, vegetables, and herbs. Bouillabaisse is a hearty and flavorful stew, typically served with rouille, a garlic mayonnaise.
€ 48
Linguine with clams
Linguines aux palourdes
Linguine pasta served with clams, typically in a white wine sauce with garlic, olive oil, and herbs. This is a classic Italian seafood dish.
€ 28
Grilled sardines
Les sardines grillées
Fresh sardines that have been grilled. They are typically seasoned with salt, pepper, and herbs. Grilled sardines are a popular dish in Mediterranean cuisine.
€ 16
Octopus tentacle, Mediterranean style
Tentacule de poulpe façon méditerranéenne
Octopus tentacle prepared in the Mediterranean style, likely grilled or pan-fried with olive oil, garlic, herbs, and lemon juice. This dish showcases the tender and flavorful octopus.
€ 32
Grilled tuna steak
Le pavé de thon grillé
A thick cut of tuna that has been grilled. It is typically seasoned with salt, pepper, and herbs. Grilled tuna steak is a healthy and flavorful main course.
€ 26
Roasted prawns in meunière butter
Les gambas rôties au beurre meunière
Prawns roasted and served in a meunière butter sauce, which is a classic French sauce made with butter, lemon juice, and parsley. This dish is rich and flavorful.
€ 32
Monkfish medallion with leeks
Le médaillon de lotte aux poireaux
A medallion of monkfish served with leeks. The monkfish is likely pan-fried or roasted, and the leeks may be sautéed or creamed. Monkfish is a firm and flavorful fish.
€ 30
Sole meunière
La sole meunière
A classic French dish of sole that is dredged in flour and then pan-fried in butter. It is typically served with lemon wedges and parsley. Sole meunière is a simple but elegant dish.
€ 34
Grilled whole sea bream or sea bass
La daurade royale ou loup entièr grillé
A whole sea bream or sea bass that has been grilled. It is typically seasoned with salt, pepper, and herbs. Grilled whole fish is a popular dish in Mediterranean cuisine.
€ 30
Line-caught fish (see slate)
Pêche de ligne (voir ardoise)
Fish that has been caught using a fishing line, rather than a net. The specific type of fish is not specified, but it is likely a seasonal and local variety. The "see slate" note indicates that the type of fish available may vary depending on the day.
€ 38
Fisherman's bouillabaisse
La bouillabaisse du pêcheur
A traditional Provençal fish stew made with various types of fish and shellfish, vegetables, and herbs. It is typically served with rouille, a garlic and saffron mayonnaise. Bouillabaisse is a hearty and flavorful dish.
€ 48
La bourride
La bourride
A fish stew similar to bouillabaisse, but typically made with white fish and aïoli (garlic mayonnaise). It is a classic dish from Provence.
€ 48
All Items
Seasonal vegetable flan with tomato and basil coulis
Le flan aux légumes de saison, coulis tomate basilic
A savory flan made with seasonal vegetables, served with a tomato and basil coulis. A flan is a baked custard dish, and the coulis is a thin sauce made from puréed tomato and basil. This is a light and flavorful vegetarian option.
€ 12
Gratinated mussels in the Provençal style
Les moules gratinées à la provençale
Mussels baked with a topping of breadcrumbs, garlic, herbs, and Parmesan cheese, prepared in the style of Provence, a region in southeastern France. This dish is typically served as an appetizer.
€ 15
Octopus salad
La salade de poulpe
A salad featuring octopus as the main ingredient. It is likely dressed with olive oil, lemon juice, and herbs. Octopus salad is a common dish in Mediterranean cuisine.
€ 14
Warm goat cheese salad
La salade au chèvre au chaud
A salad with warm goat cheese as the main ingredient. It typically includes mixed greens, a vinaigrette dressing, and possibly other vegetables or nuts. The goat cheese is often served on toast or croutons.
€ 14
Seafood platter
L'assiette marine
A platter featuring a variety of seafood items. The specific contents of the platter are not specified, but it likely includes items such as shrimp, oysters, mussels, and clams. This is a good option for sampling different types of seafood.
€ 16
Fish soup
La soupe de poissons
A soup made with various types of fish and shellfish. It is typically flavored with herbs, spices, and vegetables. Fish soup is a common dish in coastal regions around the world.
€ 16
Tuna tartare
Le tartare de thon
A dish made with raw tuna that has been finely chopped and seasoned. It is typically served with toast or crackers. Tuna tartare is a popular appetizer or light meal.
€ 18
The day's fried dish
La friture du jour
A dish featuring fried items that vary depending on the day. The specific items are not specified, but it could include fish, vegetables, or other ingredients. This is a good option for trying something new and seasonal.
€ 18
Raw marinated scallops
Les noix de Saint-Jacques crues marinées
Raw scallops that have been marinated in a flavorful liquid, such as lemon juice, olive oil, and herbs. Marinating the scallops helps to tenderize them and enhance their flavor. This is a refreshing and elegant appetizer.
€ 18
From the Land
Les Produits de la Terre
Eggplant Parmesan (vegetarian dish)
Aubergine à la parmesane (plat végétarien)
A vegetarian dish made with layers of fried eggplant, tomato sauce, and Parmesan cheese. It is typically baked until bubbly and golden brown. Eggplant Parmesan is a classic Italian dish.
€ 16
Flank steak with shallots
La bavette à l'échalote
Flank steak served with a shallot sauce. The steak is likely grilled or pan-fried, and the shallot sauce is typically made with butter, shallots, and wine. Flank steak is a flavorful and relatively lean cut of beef.
€ 24
Daube Provençal
La daube à la provençale
A traditional Provençal beef stew made with red wine, vegetables, and herbs. It is typically slow-cooked for several hours until the beef is very tender. Daube Provençal is a hearty and flavorful dish.
€ 24
Pieds paquets Provençal style
Les pieds paquets à la provençale
A traditional Provençal dish made with stuffed sheep's feet and tripe, simmered in a white wine sauce with vegetables and herbs. It is a rustic and flavorful dish.
€ 26
Duck breast with rosemary honey
Le magret de canard au miel de romarin
Duck breast served with a rosemary honey sauce. The duck breast is likely pan-fried or roasted, and the rosemary honey sauce is typically made with honey, rosemary, and butter. Duck breast is a rich and flavorful cut of meat.
€ 28
Grilled ribeye steak
L'entrecôte grillée
A ribeye steak that has been grilled. It is typically seasoned with salt, pepper, and herbs. Grilled ribeye steak is a classic and flavorful main course.
€ 24
Grilled ribeye steak with green peppercorns
L'entrecôte grillée au poivre vert
A ribeye steak that has been grilled and served with a green peppercorn sauce. The sauce is typically made with butter, cream, and green peppercorns. Green peppercorns add a mild and slightly spicy flavor to the steak.
€ 26
Grilled ribeye steak with morels
L'entrecôte grillée aux morilles
A ribeye steak that has been grilled and served with morel mushrooms. Morel mushrooms are a highly prized and flavorful type of mushroom. They add a rich and earthy flavor to the steak.
€ 28
Grilled beef fillet
Le filet de bœuf grillé
A beef fillet that has been grilled. It is typically seasoned with salt, pepper, and herbs. Grilled beef fillet is a tender and flavorful main course.
€ 30
Grilled beef fillet with green peppercorns
Le filet de bœuf grillé au poivre vert
A beef fillet that has been grilled and served with a green peppercorn sauce. The sauce is typically made with butter, cream, and green peppercorns. Green peppercorns add a mild and slightly spicy flavor to the steak.
€ 32
Grilled beef fillet with morels
Le filet de bœuf grillé aux morilles
A beef fillet that has been grilled and served with morel mushrooms. Morel mushrooms are a highly prized and flavorful type of mushroom. They add a rich and earthy flavor to the steak.
€ 34
Veal sweetbreads with morels
Les ris de veau aux morilles
Veal sweetbreads served with morel mushrooms. Sweetbreads are the thymus gland or pancreas of a calf. They are considered a delicacy and have a delicate and creamy flavor. Morel mushrooms add a rich and earthy flavor to the dish.
€ 30
36 euros Menu
Menu à 36 euros
Seasonal vegetable flan
Flan aux légumes de saison
A savory flan made with seasonal vegetables. A flan is a baked dish with an egg and milk base, similar to a quiche but without the crust. This version highlights fresh, seasonal produce.
0
Fish soup
La soupe de poissons
A traditional French soup made with various types of fish and shellfish, often flavored with herbs and spices. It's a hearty and flavorful soup, typically served with croutons and rouille (a garlic and saffron mayonnaise).
0
Seafood platter
L'assiette marine
A selection of various seafood items, such as oysters, shrimp, mussels, and other shellfish, served on a platter. It's a great way to sample a variety of fresh seafood.
0
Octopus salad
La salade de poulpe
A salad featuring tender pieces of octopus, typically dressed with olive oil, lemon juice, and herbs. It's a light and refreshing dish, often served as an appetizer.
0
The fish of the day
Le poisson du jour
The specific type of fish varies depending on what is fresh and available that day. It is usually prepared simply, such as grilled or pan-fried, to highlight its natural flavor.
0
Grilled sardines
Les sardines grillées
Fresh sardines that have been grilled, often seasoned with salt, pepper, and herbs. Sardines are small, oily fish that are rich in flavor and nutrients.
0
Flank steak with shallots
La bavette à l'échalote
Flank steak cooked with shallots, often pan-fried or grilled. The shallots add a sweet and savory flavor to the beef.
0
Provençal beef stew
La daube à la provençale
A traditional French beef stew from the Provence region, typically made with red wine, vegetables, and herbs. It's a hearty and flavorful dish, perfect for a cold day.
0
Warm and cold apple
La pomme chaud-froid
A dessert featuring apples prepared in both warm and cold ways, possibly including elements like warm apple compote and cold apple sorbet or ice cream. It's a play on temperature and texture.
0
The pastry of the day
La pâtisserie du jour
The specific type of pastry varies depending on what is made fresh that day. It could be anything from a tart to a cake to a croissant.
0
Red berry granita
Le granité de fruits rouges
A semi-frozen dessert made with red berries, sugar, and water. It has a coarse, icy texture and is a refreshing treat.
0
Crème caramel
La crème caramel
A classic custard dessert with a layer of clear caramel sauce. The custard is typically made with eggs, milk, sugar, and vanilla.
0
44 euros Menu
Menu à 44 euros
Gratinated mussels
Les moules gratinées
Mussels baked with a topping of breadcrumbs, cheese, and herbs. The topping adds a crispy and flavorful crust to the mussels.
0
Fish soup
La soupe de poissons
A traditional French soup made with various types of fish and shellfish, often flavored with herbs and spices. It's a hearty and flavorful soup, typically served with croutons and rouille (a garlic and saffron mayonnaise).
0
Warm goat cheese salad
La salade de chèvre chaud
A salad featuring warm goat cheese, typically served on a bed of greens with a vinaigrette dressing. The warm goat cheese adds a creamy and tangy flavor to the salad.
0
Seafood platter
L'assiette marine
A selection of various seafood items, such as oysters, shrimp, mussels, and other shellfish, served on a platter. It's a great way to sample a variety of fresh seafood.
0
The fried food of the day
La friture du jour
A selection of fried seafood or vegetables, depending on what is fresh and available that day. It is usually served with a dipping sauce.
0
Royal sea bream or whole grilled sea bass
La daurade royale ou loup entier grillé
A whole sea bream or sea bass that has been grilled. It is usually seasoned with salt, pepper, and herbs, and served with a side of vegetables or potatoes.
0
Duck breast with rosemary honey
Le magret de canard au miel de romarin
Duck breast cooked with rosemary honey, often pan-fried or grilled. The honey adds a sweet and savory flavor to the duck.
0
Pan-fried beef fillet with garlic
Le filet de bœuf poêlé à l'ail
Beef fillet pan-fried with garlic, often seasoned with salt, pepper, and herbs. The garlic adds a pungent and savory flavor to the beef.
0
Mediterranean-style octopus tentacle
Tentacule de poulpe façon méditerranéenne
Octopus tentacle prepared in a Mediterranean style, typically with olive oil, tomatoes, onions, and herbs. It's a flavorful and tender dish.
0
Warm and cold apple
La pomme chaud-froid
A dessert featuring apples prepared in both warm and cold ways, possibly including elements like warm apple compote and cold apple sorbet or ice cream. It's a play on temperature and texture.
0
Red berry granita
Le granité de fruits rouges
A semi-frozen dessert made with red berries, sugar, and water. It has a coarse, icy texture and is a refreshing treat.
0
Chocolate lava cake
Le moelleux au chocolat
A small chocolate cake with a molten chocolate center. It is usually served warm with a scoop of ice cream or whipped cream.
0
Crème caramel
La crème caramel
A classic custard dessert with a layer of clear caramel sauce. The custard is typically made with eggs, milk, sugar, and vanilla.
0
The pastry of the day
La pâtisserie du jour
The specific type of pastry varies depending on what is made fresh that day. It could be anything from a tart to a cake to a croissant.
0
Desserts
Les desserts
Ice cream sundae
La coupe de glaces
A dessert consisting of one or more scoops of ice cream, topped with sauces, whipped cream, and other toppings.
€ 8
Red berry granita
Le granité de fruits rouges
A semi-frozen dessert made with red berries, sugar, and water. It has a coarse, icy texture and is a refreshing treat.
€ 8
The pastry of the day
La pâtisserie du jour
The specific type of pastry varies depending on what is made fresh that day. It could be anything from a tart to a cake to a croissant.
€ 8
Warm and cold apple
La pomme chaud-froid
A dessert featuring apples prepared in both warm and cold ways, possibly including elements like warm apple compote and cold apple sorbet or ice cream. It's a play on temperature and texture.
€ 8
Chocolate lava cake
Le moelleux au chocolat
A small chocolate cake with a molten chocolate center. It is usually served warm with a scoop of ice cream or whipped cream.
€ 8