Le 5ème Péché menu overview in collioure france with french japanese fusion cuisine featuring fresh seafood and seasonal ingredients.
Nestled in the heart of Collioure, Le 5ème Péché offers an exquisite fusion of French and Japanese culinary traditions. This restaurant is renowned for its creative use of ultra-fresh fish and market-sourced local ingredients, crafting a menu that surprises and delights with each bite.
Starters
Begin your culinary journey with innovative starters that blend delicate flavors from the sea and subtle tropical notes. The Rockfish soup with coconut milk offers a creamy, aromatic introduction, perfectly balancing the richness of rockfish with the smooth sweetness of coconut milk. Another must-try is the Sashimi sar salad enhanced with flying fish roe, delivering a fresh and textural experience that highlights the finest sashimi cuts.
Mains
For mains, Le 5ème Péché presents dishes that showcase refined techniques and seasonal freshness. The Braised ox cheek with Banyuls and prawns marries tender, slow-cooked beef with a luscious Banyuls wine reduction and succulent prawns, creating a luxurious taste of the local terroir. Seafood lovers will appreciate the White tuna tataki served with glutinous rice and a savory red wine soy sauce, a dish that perfectly combines Japanese precision with French flair.
Desserts
Conclude your meal with a dessert that artfully blends French classic and Japanese influences. The Tiramisu with sweet red bean compote and green tea Chantilly offers an indulgent yet balanced finale, where the rich mascarpone meets the subtle earthiness of green tea and the sweetness of red beans.
Drinks & Specials
Le 5ème Péché complements its menu with a curated selection of wines including local Banyuls, and an array of beers and cocktails, crafted to enhance your dining experience. The restaurant is especially known for its seasonal specials, crafted daily with the freshest market produce, and prepared in full view of Chef Masashi Iijima, offering guests a unique culinary show.
- Rockfish soup with coconut milk – a creamy seafood starter with tropical flair.
- Sashimi sar salad with flying fish roe – fresh, vibrant, and texturally complex.
- Braised ox cheek with Banyuls and prawns – rich and hearty with a local wine finish.
- White tuna tataki with glutinous rice and red wine soy sauce – delicate and savory fusion.
- Tiramisu with sweet red bean compote and green tea Chantilly – a sophisticated dessert pairing French and Japanese flavors.
