Marseille - Vollständiges Menü

Creme chantilly

Vegetables roasted in chermoula with matbucha sauce

Tomatoescucmbers peppers onions olives pita croutons feta and lemon vinaigrette

Spring onions peas fava beans and tarragon sauce

Arugula and endive salad with raw mushrooms and asparagus

Calamari and shrimp with garlic jalapenos cherry tomatoes white wine and olives

Hangar steak with bemaise

Arugulawatercress brioche croutons and truffle vinaigrette

Bibb lettuce avocado jalapeno and ruby red grapefruit.

Anchovy and garlic vinaigrette aged pecorino toscano

Rolled in nuts and baked watercress arugula and beets with vincotto vinaigrette

Escarole grilled fennel raosted potatoes and salsa verde

Zucchini-mint marmalade pea shoots and pistachio vinaigrette

Sweet com puree pickled chanterelles and pea shoots

Mussels steamed in white wine with garlic and tomatoes

Ragout of eggplant tomatoes green olives and kumquats with macarona almonds and red pepper glaze

Roman gnocchi root vegetable fondue and red wine sauce

Red wine sauce with orange and sage

Chocolate and raspberry sauces

Mango honey compote and toasted pinenuts

Fresh berries and strawberry champagne granite

Mascarpone sabayon mocha cream and granite

Gingerbread crumbs and almond frozen custard

Braised swiss chard and lemon orange piccata

Organic baby lettuce tomatoes onions haricots verts and cucumbers

Sea scallops

Brook trout

Lamb rack.

Pork rib chop

Monkfish

Duck cous cous

Lobster salad

Asparagus morel mushrooms and parmesan cream

Curried lentils with orange and cumin glazed carrots

Red and white endives mustard vinaigrette and hazlenuts

Cucumber rhubarb mint coriander and citrus vinaigrette

Black pepper honey poppy seeds and apricot puree

Atlantic coast fish shellfish potatoes leeks rouille

Watermelon tomato and feta salad with black cardamom yogurt

Butter braised leeks and fingerlings and cabemet wine reduction

Olive oil ice cream red wine and caramel

Provencal vegetable soup with basil and garlic sauce.

12 oz. natural beef strip loin steak green peppercorn sauce and fries

Meyer lemon puree celery currants and walnut panko

Saltes caramel ice cream and chocolate croquantes

Morel mushroom sauce and crisp fried onions

10 oz. ground chuck comte cheese caramelized onions and aioli

Olive oil poached tuna raw vegetables olives and hard cooked egg

Fennel puree apricots tomato orange sauce and watercress mint salad

Creme fraiche roquefort cheese tomato concasse and endive

Lemon confit and caper berry relish

Monkfish scallops shrimps and mussels saffron tomato broth leeks and potatoes

Mascarpone and mint

Wide egg pasta with basil garlic almond fromage blanc and parmesan sauce