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Menus et plats à la carte à Restaurant Les Oliviers, Bandol, France.
Restaurant Les Oliviers, nestled in the heart of Bandol at the Hôtel Ile Rousse, offers an exquisite culinary journey that celebrates the rich flavors of Provence-Alpes-Côte d'Azur. Under the expert guidance of Chef Jérémy Czaplicki, the menu highlights the freshness of local, seasonal ingredients, particularly focusing on Mediterranean seafood and creatively balanced dishes. Guests can expect a refined dining experience where every plate is a harmonious interplay of taste and acidity, crafted with precision and passion.
starters
Begin your meal with elegant starters that showcase marine treasures and delicate flavors. The "Mare Nostrum" brings an ecosystem of the sea to your plate, enhanced with luxurious Caviar Osciètre. For a refined bite, savor the "Pétale de noix de Saint-Jacques," a dish that pairs succulent scallop petals with subtle bergamot and butternut nuances. The "Foie gras de canard mi-cuit" is elevated by smoked local sardines and a zesty yuzu koshō, creating an exceptional taste experience. Other highlights include the "Topinambour crousti-fondant," blending iodized barley jus with smoky Scotch whisky and the earthy truffle Melanosporum, and the indulgent "King crabe," featuring caviar poutargue, maviar flowers, and vegetal milk-scented forest aromas.
mains
The mains at Les Oliviers offer a stunning array of seafood and seasonal creations that celebrate the bounty of the Mediterranean. Embark on a tasting voyage with the "Horizon - 3 escales," a dish that marries the marine ecosystem with exquisite Osciètre caviar. The "Écume - 4 escales" delights with scallop petals, bergamot freshness, and creamy butternut. For a truly immersive experience, the "Immersion - 5 escales" blends duck foie gras with smoked sardines and a hint of yuzu koshō for a balanced richness. Vegetarian diners will appreciate the "Végétal," which combines green asparagus, smoked eel, chilled mousseline, and livèche ice cream for a refreshing plant-forward option. Other standout dishes include the "Retour de pêche de Méditerranée," featuring brocoletti, wild herbs, and shellfish marinière with tarragon; the "Turbot grillé à la feuille de cerisier," accompanied by miso-flamed turnip and collagen beurre noisette; and the unique "Lapin & poulpe," blending local fava beans, grilled pepper, and mild garlic foam.
desserts
Conclude your meal with delightful desserts that blend textures and flavors with finesse. The "Chariot de fromages affinés par Amandine TARPI" offers a curated selection of fine matured cheeses, perfect for savoring Provence's dairy heritage. Chocolate lovers will be enchanted by the "Variation autour d’un Chocolat," featuring a pure 65% Peruvian cocoa, cacao nibs, and a smoked whisky accent for depth. The "Pomme Chanteclerc" refreshes with a crunchy turmeric arlette, gentle spices, and tarragon sorbet. For a tropical touch, the "Noix de coco en jeu de textures" combines Victoria pineapple with a herbaceous hint of coriander, creating a light and sophisticated finale.
drinks and specials
Complement your meal with a curated selection of wines, beers, and cocktails that match the refined flavors of the menu. The restaurant offers an impressive wine list featuring local and regional bottles, expertly paired by sommeliers to enhance each course. For cocktail enthusiasts, signature drinks crafted with premium spirits, including Hendricks gin, provide refreshing and innovative options. Note that the establishment serves lunch and dinner in an elegant setting with outdoor seating available to enjoy scenic views of Bandol’s sunset. While breakfast and takeout are not offered, guests can indulge in a fully immersive gastronomic experience with attentive service, perfect for special occasions or a luxurious escape.
