Our menu from June 2021

La Balade

2 or 3 steps

Choose 2 plates (1 Starter + 1 main plate, cheese and dessert) for 60€

Choose 3 plates (1 Starter, 1 Fish + 1 Meat, cheese and dessert) for 80€

** (Cheese and dessert cannot be deducted )

Our Starters

Pan fried duck liver, crumble, apricot, cherries sauce

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Zucchini blossom stuffed lobster preparation

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Sweetbread lamb, creamy morels sauce, vegetables, Aestivum Truffle 

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Quinoa, season’s vegetables, prawn tails, oil olive and citrus vinaigrette

ou

Green lentils with aromatics, rolled pig feet, quail’s leg with soja

Our Fish

Savage Turbot, grilled rice, roots vegetables, variation of cabbage, olive oil broad bean

ou

Monkfish Mediterranean’s tail, artichoke, little squid, Barigoule Sauce

ou

Filet of Sole, Green Asparagus, Creamy Sauce

Our Meat

Half Pigeon, grilled chest, leg confit, peas and carrot, stuffed morels

ou

Veals stuffed kidney, mashed Agria potatoes, ceps and Aestivum truffle

ou

Piece of lamb rolled, white bean, tomato marmelade, garlic juice

ou

Piece of Segala Veal, mushroom raviolis

The refined cheese troley **

Fine dessert **

Puff pastry, raspberry, Diplomate Cream, lemon sorbet

ou

Liegeois Chocolate in 2 ways

ou

Almond cake with apricot, creamy and foamy ganache, honey yogurt ice cream

ou

Sablé Breton, strawberries, creamy pistachio

ou

Les crêpes Suzette

(5€ sup for 1 person for the Suzette choice, maximum 3 persons for one table)

OUR WINE CELLAR

Wine and spirits

In our restaurant, we offer a wide selection of wines, containing approximately 500 references of wines and 80 references of brandies and liqueur.

Many vineyards are represented, of course in the first place : our terroir Languedoc-Roussillon, but this wine route can extend over the Bordeaux region, Bourgogne, the Loire valley, Champagne, the Rhône valley, the southwest

We are open to all categories of wines, and also to many working philosophies, to best meet your expectations. 

Brandies with multiple origins and characteristics add to this the possibility of starting or ending your meal with flying colors.

Convinced that the strength of wine is to be a product of identity, pleasure and sharing, the similarities with the cuisine of the chef Patrick Olry are all founded.

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