Discover the exquisite flavors of Côte Vermeille's 2025 menu.
Nestled in the scenic Côte Vermeille region of France, this 2025 menu offers a vibrant selection of Mediterranean-inspired dishes that celebrate the freshest local seafood and seasonal ingredients. Each course is crafted to delight your palate with authentic flavors and refined techniques.
Starters
Begin your culinary journey with exquisite starters such as the classic Soupe de poissons de la côte, a rich fish soup enhanced with rouille, croutons, and Comté cheese. For a luxurious touch, savor the Entremets de foie gras, perfectly paired with pear jelly and Banyuls wine. The Saint-Jacques grillées offer grilled scallops accompanied by a smooth Jerusalem artichoke velouté and a Colonnata lard emulsion. Lastly, the Nage de homard à la truffe, lentin du chêne presents a delicate lobster nage infused with truffle and oyster mushrooms, promising an elegant start to your meal.
Mains
The mains feature a stunning variety of Mediterranean seafood and meats. Dive into the Pêche de Méditerranée, showcasing fresh Mediterranean fish with carrot variations and a vibrant citrus hollandaise sauce. Experience the Akami de thon rouge sauvage (Fuentes), ikejime, offering wild bluefin tuna prepared with expert precision using the ikejime method. For foie gras enthusiasts, the Rossini de foie gras is pan-seared and served with a velouté of parsnip and a truffle essence that elevates the dish. The traditional La bouillabaisse de la Côte Vermeille brings a hearty Mediterranean fish stew enriched with saffron and garlic rouille. Meat lovers will appreciate La côte de veau merveille et son jet d’ail, a succulent veal chop infused with garlic and paired with seasonal vegetables.
Desserts
End your meal on a sweet note with a selection of carefully crafted desserts. Indulge in Chocolat d’Émile, a chocolate dessert inspired by Emile's cherished recipe. The Baba au rhum, ananas et agrumes provides a delightful combination of rum baba soaked in flavors with pineapple and citrus fruits. For a lighter finish, Le fruit features fresh seasonal fruits. Lastly, the Feuillantine de poires caramélisées au praliné, crème glacée noisette combines caramelized pears, praline, and hazelnut ice cream for a harmonious blend of textures and tastes.
Specialties
- Soupe de poissons de la côte: classic fish soup with rouille, croutons, and Comté cheese.
- Nage de homard à la truffe: luxurious lobster nage with truffle and oyster mushroom.
- Rossini de foie gras: pan-seared foie gras with parsnip velouté and truffle essence.
