Our menus

L'Approche 35€

except on saturday and closed days
L’APPROCHE

35 €



(Not available saturday and closed days)




Red tuna carpaccio, citrus fruit sauce, and green pepper
or

Poached egg, artichoke, veal juice with summer truffle

******

Piece of grilled veal, mashed potatoes, with mushrooms

or

Squid and red mullet, paella rice, creamy sauce

or

Catch of the day


******
The refined cheese carriage

Or

Selection of fine dessert

La Balade

(in 2 or 3 stages)

2 courses (1 starter + 1 main course, cheese and dessert) for 55 €

3 courses (1 starter, 1 fish + 1 meat, cheese and dessert) for 80 €

(Cheese and dessert cannot be deducted)

Our starters

Small squid à la plancha, red beans with herbs, herb salad
or
Pan-seared duck foie gras escalope on a base of gingerbread, roasted figs,
redcurrant berry juice
or
Mullet ceviche of dorin, oyster and samphire
or
Stuffed morels, sot l'y leaves and lobster ravioli,
gasoline soufflé of carcasses
or
Tuna tataki, "Crying tiger" style

Our fish

Grilled sea bass, pepper artichoke, courgette, coconut bean broth,
chanterelles and poulpitos
or
Grilled tuna belly, piquillos stuffed with biscayenne, squid à la plancha
or
Red mullet fillet in olive oil, peppered artichoke, broad beans in barigoule juice
or
Grilled Mediterranean swordfish chop, zucchini flower stuffed with lobster

Our meats

Sweetbread * in the sauté pan, seeds spelled and young vegetables, bercy sauce with chanterelle mushrooms and nails
or
Angus steak, candied shallots, wild ravioli and porcini mushrooms
or
Breast and thigh of hunting mallard, sweet potatoes and turnip,
some Korean oyster mushrooms


The matured cheese cart **

The selection of sweets **


HOMARD menu inspiration 2020 - 145 euros
A formula with fewer dishes can be offered :
15 € deducted per dish removed, excluding appetizer, (elbows and joints), excluding cheese and sweetness

Elbows and joints

In Andalusian gazpacho, cloud of cucumber

*****

Body in oyster ceviche

*****

Tongs

Ravioli de sylvestres and chanterelles

*****

The head

Flower zucchini stuffed with a fine lobster mousseline

*****

The thorax
large cannelloni

*****
The tail
Pique on a skewer in quinotto of small vegetables and "aestivum" truffle

*****

The matured cheese cart

** ***

The sweets
Fine desserts from Claude Mira
SELECTION OF FINE DESSERTS
Par Claude Mira

Poached pear like “Belle Helene”, vanilla ice cream, cinnamon and chocolate sauce
Ou

« Baba au rhum » with citrus fruit and lemon sorbet
Ou

Crusty waffle with praline, hazelnuts, chesnut and peanuts, ice cream
Ou
3 chocolate dessert : with biscuit, milk and white chocolate,
black chocolate ice cream

Ou
Exotic fruits dessert, mango, passion fruit and coconut biscuit
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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OUR WINE BOOK