carte and menu

For appetizer or starter

To share

Beans Humus, coriander, lemon with bread
Huile d'olive Bio de Provence , oignons crispy
€9
Sardine rillettes with preserved lemon, chives, and Espelette pepper
Organic olive oil "Romain Balestrieri"
€14
Pizzette Tomatoes / garlic / basil - lactose-free
Sans lactose
€9
Pizzette Tomatoes / Meaux mustard / fourme d’Ambert cheese - veggie
Végétarienne
€10
Pizzette Artichoke / Olives / Mozzarella / Coppa
€12
Pizzette Truffle cream / Mozzarella
€15
Pissaladière way pizza
caramelized red onions, olives, anchovy
€14

Main course

Seasonal vegetables on a celeriac purée, pistachios and mandarin vinaigrette *veggie
olive oil
€26
Sea bream fillet, crunchy vegetable brunoise, basil pistou sauce
€27
Fillet of fish «John Dory » , pea, fennel and olive vierge sauce,
Homemade mashed potatoes
€29
Iberian pork pluma or Beef ribeye steak Fresh herb jus,
homemade mashed potatoes
€39
Chicken supreme confit for 4 hours, organic green asparagus, strawberries*
Piccalilli vinaigrette, chicken jus
€26
The Surf and turf “So’Mets” Octopus and black pudding,
Mashed carrots
€35

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Les Cocktails

carte and menu

For appetizer or starter

Beans Humus, coriander, lemon with bread

Sardine rillettes with preserved lemon, chives, and Espelette pepper

Pizzette Tomatoes / garlic / basil - lactose-free

Pizzette Tomatoes / Meaux mustard / fourme d’Ambert cheese - veggie

Pizzette Artichoke / Olives / Mozzarella / Coppa

Pizzette Truffle cream / Mozzarella

Pissaladière way pizza

starter

Crispy brick pastry parcel with Reblochon cheese,

Pan-fried frog legs with smoked bacon

Cream of fresh organic green peas, burrata from Puglia,

Mackerel fillet lightly flame-grilled, basil pesto, burrata from Puglia

starter

Tomatoes / garlic / basil - *lactose-free

Tomatoes / Meaux mustard / fourme d’Ambert cheese - * veggie

Artichoke / Olives / Mozzarella / Coppa

Truffle cream / Mozzarella

Pissaladière way pizza

Pasta

spaghetti Napolitan sauce

Spaghetti Carbonara or basilic sauce

Truffle cream gnocchi, coppa chiffonade and Puglian burrata

Gluten-free pasta, spiced tomato piperade sauce, Parmesan shavings

Main course

Seasonal vegetables on a celeriac purée, pistachios and mandarin vinaigrette *veggie

Sea bream fillet, crunchy vegetable brunoise, basil pistou sauce

Fillet of fish «John Dory » , pea, fennel and olive vierge sauce,

Iberian pork pluma or Beef ribeye steak Fresh herb jus,

Chicken supreme confit for 4 hours, organic green asparagus, strawberries*

The Surf and turf “So’Mets” Octopus and black pudding,

cheese platter

Cheese platter

Roasted pear with blue cheese ( Fourme d'Ambert)

Dessert

Anne-Sophie's interpretation of a lemon tart,

Profiterole with homemade whipped cream and chocolate sauce

So’Mets ‘s special île flottante, vanilla cream, pistachio or praliné

rhubarb tart with peanut praliné and yogurt ice cream

ice cream and sorbet

Discover also

Les Cocktails