“La Carte  Les Pieds dans L’Eau”
Marc DACH’s suggestions for lunch

STARTERS

Chilled Cream of Garden Peas and Truffle from the Haut Var Region

Cherry Tomatoes with Buffalo Mozzarella and Basil

Sliced Melon and Spanish Ham

Salade Niçoise with Fine herbs and Pitchouline Olives

Lettuce Heart and Raw Artichoke, Caesar Dressing

Rocket, Broad Beans and Parmesan, Olive Oil and Balsamic Vinegar

Confit of Duck Foie-Gras Lobe from South-Western France, Rhubarb Chutney

PASTA

“All’ Arrabbiata” Penne Rigate, Flat-leaf Parsley

Di Cecco Spaghetti with Pesto and Parmesan

FISH DEPENDING ON THE CATCH OF THE DAY

Cocotte of Cooked Mussels in cream with chives

Sautéed Prawns with Thai Sauce and Sesame Seeds, Crispy Rolls with Soybean Sprouts

Whole Sole, Grilled or Meunière style, with Estragon-flavoured Butter, Garlic-studded Tomato

Baked Wild Sea Bass, Clams in Seaweed-flavoured Butter

Whole Oven-cooked Sea Bream, Sherry Vinegar, Tomato with Herbes de Provence

Roasted John Dory with Salted Butter, Niçois Tian

Whole Wild Sea Bass in a Salt Crust or Grilled with Fennel,
Young Seasonal Vegetables (for 2 persons), per 100 grammes

Grilled Blue Lobster from Britanny, per 100 grammes

TO ORDER IN ADVANCE

Langouste with Condiment-flavoured Oil and Fresh Herbs, per 100 grammes (price depends on the catch of the day)

MEAT FROM OUR REGION
Loin of Quercy Lamb, Cooked in a Cocotte with Thyme and Vegetables, Served in its Own Jus

Grilled Filet of Charolais Beef, Herb Jus and Pommes Boulangères

Milk-Fed Veal Steak with Summer White Truffles, Cherry Tomatoes

BUFFET IN HIGH SEASON

Buffet of Hors d’Oeuvres as a Starter, followed by a Main Course (supplement)

Unlimited Buffet of Hors d’Oeuvres as a Main Course, without Dessert

Unlimited Buffet of Hors d’Oeuvres as a Main Course, with Dessert

For our young guests up to 12 years old:
Starter, Filet of Beef with French Fries and Dessert

CHEESES

Selection of Fresh and Mature Cheeses
€15

DESSERTS

“Crousti-Blanc” Sorbet with Collobrières Chestnuts, Vanilla Ice Cream

Raspberry Sablé and Semi-Bitter Chocolate Mousse, Faisselle Sorbet

Red Fruits in a Strawberry and Basil Jus, Olive Oil Ice Cream

Watercolour of Seasonal Ice Creams and Sorbets, Aniseed Biscotti

Vanilla Crème Brûlée with Brown Sugar, Lemon Madeleine

Peach, Raspberry or Strawberry Melba

Dessert Buffet

(Since we serve only the freshest produce, some dishes on the menu may not be available)

We are open every day
For lunch until 2 p.m.
For dinner until 10 p.m.

Net Prices, Service Included