Les Inséparables Aix en Provence menu overview.
Nestled in the charming city of Aix-en-Provence, Les Inséparables invites you to indulge in a culinary journey where Mediterranean flavors meet seasonal freshness. This refined restaurant boasts a menu crafted with care, emphasizing inventive dishes and harmonious presentations that delight both the eye and the palate.
Starters
Begin your meal with exquisitely prepared starters showcasing the chef’s mastery of flavors and textures:
- Filet de Maquereau mariné et juste snacké, tartare de betterave et kiwi, crème de chèvre au basilic, condiment citron confit - a vibrant combination of marinated mackerel with the freshness of beetroot, kiwi, and creamy basil goat cheese accented by citrus.
- Foie gras de canard mi-cuit, chutney et brioche toastée - a luxurious duck foie gras served with tangy chutney and perfectly toasted brioche.
- Œuf Mollet croustillant et asperges vertes, mousseline d’asperges vertes au thé Lapsang Sou-chong et fève de Tonka, morilles au jus de poulet, émulsion vin jaune - a delicate soft boiled egg with crispy coating paired with green asparagus and silky mousseline infused with smoky tea and exotic Tonka bean, enriched by morels and chicken jus.
- Noix de Ris de Veau croustillante au poivre de Timut sur une crème de petit pois à l’estragon, petit pois frais au lard de colonnata, palourdes et leurs émulsion - a crispy sweetbread dressed with fragrant Timut pepper atop an estragon-infused pea cream, complemented by fresh peas wrapped in colonnata lard and clams.
Mains
Savor the essence of Provence and beyond with mains that blend tradition with creativity:
- Filet de Turbot poêlé au beurre de Sencha, mousseline de celeri au lait de coco et vanille, légumes de printemps, écume de petit pois - pan-seared turbot with Sencha butter, paired with coconut and vanilla celery mousseline, spring vegetables, and a delicate pea foam.
- Sole Meunière, royale de brocolis au Dashi et huile de sésame, artichaut poivrade, poivron rouge confit et poutargue râpée - a refined sole meunière served with a broccoli royale enhanced with dashi and sesame oil, artichoke, confit red pepper, and grated bottarga.
- Selle d’Agneau rôti, jus à l’ail noir, carotte fane au tamarin et coulis mangue gingembre, compotée d’aubergine orientale - roasted lamb saddle with black garlic jus, tamarind-glazed carrots, mango-ginger coulis, and an oriental-style eggplant compote.
- Filet de bœuf de Race Française poêlé, Asperges blanches, gribiche aux algues, morilles et chips de jambon, jus réduit - pan-seared French beef filet with white asparagus, seaweed gribiche sauce, morels, crispy ham chips and a rich reduced jus.
Desserts
Conclude your dining experience with desserts that offer both creativity and classic appeal:
- Tentation chocolat - a rich chocolate temptation for true lovers of deep cocoa indulgence.
- Fraîcheur pomme kalamansi - a refreshing dessert with the bright flavors of apple and kalamansi citrus.
- Le citron revisité - a creative reimagining of lemon in a dessert form that balances tartness and sweetness.
- Glaces de chez Philippe Faur (par boule) - artisanal ice creams available by the scoop, featuring tantalizing flavors such as Bourbon vanilla, café, Valrhona chocolate, salted caramel, pistachio, mango, passion fruit, and more.
Drinks and specials
Complement your meal with an extensive wine list curated to enhance the flavors of each dish, along with expertly mixed cocktails that balance local and international influences. The welcoming atmosphere and leafy terrace provide a perfect setting for enjoying these special offerings.
