le bistrot à la mer menu overview

starters

• Le maquereau – flame-grilled mackerel paired with velvety celery cannelloni, crisp Granny Smith apple, and finishing touches of chervil oil for a fresh, herbal lift.
• L’agnoletti – delicate poultry and prawn stuffed pasta ravioli served with a rich bisque coulis and bursts of preserved lemon for a citrusy accent.
• Le chèvre – an inventive beetroot trio featuring tartare of Chioggia beetroot, pickles, and a light Timut pepper mousse that delivers subtle spice and earthiness.
• Le veau – finely chopped veal complemented by crunchy salicornia, a poached oyster, and an iodized jelly finished with lemon-infused olive oil and mertensia leaf for a refined coastal flavor.

mains

• Le maigre – tender maigre fish served with a medley of roasted and confit baby vegetables, thyme-scented mashed potatoes, and a flavorful fish soup coulis.
• La lotte – a sous-vide monkfish medallion paired with crispy pig’s trotter cromesqui, reduced jus, and a black garlic condiment for a rich umami punch.
• La canette – succulent roasted duck breast paired with a foie gras escalope, beetroot velouté, fresh raspberry, and house-salted baby carrots for a harmonious blend of flavors.
• Le risotto de fregola sarda – a creamy Sardinian fregola risotto accented with parmesan tuile, roasted pear, and pomegranate seeds, perfect for lovers of refined vegetarian dishes.

desserts

• Le chocolat – layers of dacquoise biscuit, praline crunch, rich chocolate mousse, hazelnut crumble, and refreshing thyme ice cream offering a sophisticated finale.
• Le dôme yuzu – a tart and creamy yuzu mousse dome with citrus tuiles and lemon pearls that awaken the palate with bright acidity.
• Le petit pois – a moist financier cake complemented by creamy custard, mint emulsion, and a subtle vegetal oil, offering a fresh finish.
• L’assiette de fromages affinés – a selection of aged cheeses including two varieties of Manchego and tender goat cheese served with a sweet pepper jam from Ibériano.

drinks and specials