Discover the menu of Restaurant Le Saint Georges

Nestled in the charming coastal town of Palavas-les-Flots, Restaurant Le Saint Georges invites you on a culinary journey crafted by Chef Paul Courtaux. The Menu Découverte showcases the finest local and seasonal ingredients, blending classic French techniques with a modern flair that captivates every discerning palate.

Starters to awaken your senses

Begin your dining experience with exquisite starters that highlight the coastal and regional bounty. Savor the velvety smoked pumpkin velouté enriched with a softly cooked Lozère egg and delicate blond mushrooms, delivering warmth and depth. Alternatively, enjoy a slice of house-made bread topped with a bold mussel-chorizo condiment, crisp frisée salad, and tender chunks of local Roc octopus grilled to perfection.

Velouté de potimarron fumé , œuf de Lozère cuit mollet, champignons blonds
Tranche de pain maison , condiment moule-chorizo, salade frisée et quelques morceaux de poulpe Roc
Tartare de poisson de pêche locale , huile d’olive, coriandre, fruit de saison

Mains that celebrate the sea and land

For your main course, indulge in the freshest catch of the day, prepared with finesse to highlight its natural flavors. The white fish of the moment is served alongside celery ravioli, mushrooms, spinach, toasted almonds, and a creamy fish fumet that perfectly complements the dish. Meat lovers will delight in the pink-cooked magret de canard from Sud-Ouest, paired with crispy potato, grilled green cabbage, turnip, and a rich pepper sauce. Vegetarians can enjoy a vibrant seasonal vegetable plate, thoughtfully composed to satisfy and nourish.

Poisson blanc du moment , raviole céleri, champignon, épinard et amandes torréfiées, fumet de poisson crémé
Magret de canard IGP Sud-Ouest cuit rosé , croustillant de pomme de terre, chou vert grillé, navet, sauce poivre
L’assiette végétarienne de saison

Desserts that enchant every sweet tooth

Conclude your meal on a high note with a selection of exquisite desserts. Dive into the traditional Grand Cru chocolate fondant crafted from a cherished family recipe, paired with roasted hazelnuts and creamy vanilla ice cream. The rum baba served warm with vanilla mascarpone cream offers a delightful balance of warmth and sweetness. For a lighter finish, choose from artisanal ice creams and sorbets or enjoy the café gourmand, a curated assortment of tempting sweet treats.

Fondant au chocolat Grand Cru , noisettes torréfiées, glace vanille
Baba au rhum tiède , crème de mascarpone vanillée
Assiette de glaces et sorbets artisanaux

Special selections and fine accompaniments

Complement your meal with starters and sides that celebrate regional charcuterie and fresh flavors. From the exquisite foie gras mi-cuit of the South West to delicate samoussas from Pézenas and croquettes of Iberian ham, every bite is crafted to delight. The olive lucques paired with spicy chickpea purée offers a savory touch that reflects the Mediterranean coast’s rich culinary heritage.