Le Ramus
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Original Menu
Appetizers (to share, or not...!)
ENTRÉES (à partager, ou pas...!)
Artisanal Marseille-style panisses "Maison Esposito since 1980", homemade curry aioli
Panisses artisanales marseillaises "Maison Esposito depuis 1980", curry d'aïoli maison
Panisses are a traditional dish from Marseille, France, made from chickpea flour. These artisanal panisses are from 'Maison Esposito' and are served with a homemade curry aioli. They are likely fried until crispy and served as a savory appetizer.
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Provençal-style calamari
Calamars à la provençale
This dish features calamari prepared in the Provençal style, which typically includes ingredients like tomatoes, garlic, onions, olives, and herbs. It's a classic Mediterranean preparation.
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Creamy Apulian burrata, heirloom tomatoes
Burrata des Pouilles crémeuse, tomates anciennes
Burrata is a fresh Italian cheese made from mozzarella and cream. This version is described as creamy and from the Puglia (Pouilles) region of Italy, served with heirloom tomatoes, highlighting the quality of the ingredients.
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Truffle pinsa
Pinsa à la truffe
Pinsa is a Roman-style pizza with a light and airy crust, made from a blend of flours. This version is flavored with truffle, a highly prized mushroom, suggesting a rich and aromatic dish.
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Homemade foie gras, red onion chutney, toasted country bread
Foie gras maison, chutney d'oignons rouges, pain de campagne toasté
This is a classic French delicacy. Foie gras is the liver of a duck or goose, prepared here in a homemade version. It's served with a sweet and tangy red onion chutney and toasted country bread, creating a balance of rich, sweet, and savory flavors.
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Octopus tartare, seared tentacles
Tartare de poulpe, tentacules snackées
This dish features octopus prepared as a tartare, which is finely chopped raw seafood. It is accompanied by seared tentacles, likely providing a contrasting texture and flavor to the tender tartare.
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Green asparagus mimosa
Asperges vertes mimosa
Green asparagus is prepared in the 'mimosa' style, which typically involves serving it with chopped hard-boiled eggs. The eggs are finely chopped, resembling the small flowers of a mimosa tree, and add a creamy, savory element to the asparagus.
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Scottish salmon gravlax style, yuzu whipped cream
Saumon d'Ecosse façon gravlax, chantilly yuzu
Gravlax is a Nordic dish of raw salmon, cured in salt, sugar, and dill. This version uses Scottish salmon and is served with a yuzu whipped cream. Yuzu is a Japanese citrus fruit, adding a bright, tangy, and aromatic note to the rich salmon.
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