Discover the exquisite flavors of Restaurant Les Arcenaulx Marseille Vieux Port's 2025 menu.
Nestled in the heart of Marseille, this charming restaurant invites you to indulge in a brilliant selection of Mediterranean dishes masterfully crafted by Chef Eric Cornilleau. The menu is a celebration of fresh, local ingredients and traditional Provencal flavors, presented in a historic setting with exposed stone walls and a sunny terrace perfect for leisurely dining.
Starters to awaken your palate
Begin your culinary journey with refined starters that combine sea and land delights. The Terrine de Saint-Jacques enveloped in delicate nori leaf and accompanied by a vinaigrette of moules bouchot exemplifies the fresh flavors of the Mediterranean coast. For a crisp and savory contrast, try the Tempura d'asperges vertes paired with a silky flan, smoky jambon cru noir de Bigorre, and crunchy Piémont hazelnuts. Those seeking earthy notes will appreciate the Papeton d’artichaut, enhanced with a lard emulsion and raw artichoke carpaccio.
- Petits légumes farcis provençaux with courgette, pepper, mushroom, tomato, tapenade, and basil tomato coulis.
- Soupe de poissons de roche maison featuring rockfish, crunchy croutons, traditional fisherman’s rouille, and grated cheese.
- Terrine de foie gras de canard infused with sumac and served with fig and hazelnut bread.
Main courses bursting with Mediterranean soul
The mains showcase the bounty of Provence with expertly prepared seafood, succulent meats, and vibrant vegetable dishes. Dive into the iconic Bouillabaisse de poissons de roche—a rich fish stew with saffron potatoes, mussels, croutons, and the classic rouille sauce. For a refined catch, the Lotte rôtie with Marseille mushrooms in a rich marchand de vin sauce, accented by shallots and lard de colonnata, is a must.
- Tartare de loup bio du Frioul, featuring fresh sea bass, fennel, lemon, pomegranate, fresh herbs, served with crisp fries.
- Seiches “sétoise” slow-cooked in tomato sauce, accompanied by steamed potatoes and rouille.
- Risotto carnaroli with Saint-Jacques scallops, gambas, and delicate poutargue.
- The catch of the day, sourced directly from local fishermen, served with red Camargue rice and seasonal vegetables.
- Curry of carrots, parsnips, and artichokes simmered in coconut milk, brightened with fresh coriander.
- Classic or Thai-style Tartare de bœuf charolais, seasoned with mint, coriander, scallions, a slightly spicy sauce, served with fries and salad.
- Veal steak with farm goat cheese heart, lard, mushrooms, and a rich morel mushroom sauce.
- Traditional Marseillais pieds et paquets served with steamed potatoes.
- Simmental beef filet grilled on the plancha with sweet potatoes and vegetables, accompanied by a mafé sauce.
- Simmental beef filet Rossini style with a pan-seared foie gras escalope, potato galette, and truffle-foie gras Rossini sauce.
- A selection of three fine cheeses to conclude your savory course.
Decadent desserts and refreshing sorbets
End your meal on a sweet note with a variety of exquisite desserts and house-made ice creams and sorbets. The crème caramel with salted butter caramel offers a luscious classic French finish, while the Gros chou praliné with pistachios brings a delightful crunch and nutty richness. For a fruity, refreshing option, the Salade de fruits frais is served with passion fruit coulis, a sacristain pastry, and sorbet.
- Tarte Tatin des Arcenaulx with spiced cinnamon whipped cream.
- Tiramisu with chestnut cream from Maison Corsiglia and glazed chestnuts.
- Tarte Bourdaloue with warm pears and Valrhona dark chocolate ice cream.
- An array of unique ice creams and sorbets including Valrhona dark chocolate, verbena with verbena liqueur, raspberry and blackcurrant sorbets with liqueur-soaked cherries, passion fruit and mango sorbets with fresh fruit salad, and more.
- Other flavors include green apple sorbet with Calvados and pepper, thyme ice cream drizzled with farigoule, lemon sorbet infused with vodka, yogurt ice cream with chestnut honey and caramelized almonds, and vanilla ice cream with chestnut cream and whipped cream.
