Oysters from the Bassin de Thau (unit)

Our oysters come from a local oyster farm and have a subtle hazelnut flavour

Whelks (6)

Sea snails cooked in a herb-seasoned vegetable stock

Murex sea snails (6)

Mediterranean snails, firm-fleshed and tasty

Prawns (12)

Caught in the ocean, this type of shellfish has a delicate flavour and can be eaten with aioli or mayonnaise

Langoustine (unit)

Crab

Cooked in a herb-seasoned vegetable stock and served whole

Half lobster with mayonnaise

Cooked in a herb-seasoned vegetable stock and served with home-made mayonnaise

Raw razor clams (6)

Raw razor clams are eaten with lemon juice or a drizzle of vinegar

Raw clams (12)

Raw mussels (12)

Warm oysters (6)

Grilled oysters with a cep mushroom sabayon

Raw razor clams with parsley (6)

Oven-baked scallops like grandma used to make them! Cream of shellfish and prawns

Beef carpaccio with olive oil, balsamic vinegar, seasoning and Parmesan flakes

Rockfish soup with a rouille sauce, Sète style

And lightly garlic-flavoured croûtons

Wolffish or sea bream à la plancha, depending on availability

Milk-fed suckling veal, cooked in slightly salted butter

Mediterranean-style stuffed mussels

Café liégeois

1/2 grilled pineapple

Swan-shaped vanilla profiterole with chocolate

Beef kebab or fillet of monkfish with side dishes

Scoop of ice cream with whipped cream

One drink

Mille-feuille of foie gras, half-cooked and pan-fried, Saint Clair style

Cream of red kuri squash with chestnut bits

Beef carpaccio with olive oil, balsamic vinegar, seasoning and Parmesan flakes

Rockfish soup with a rouille sauce, Sète style, with lightly garlic-flavoured croûtons

Oven-baked scallops like grandma used to make them, cream of shellfish and prawns

Lobster chartreuse on a bed of celeriac remoulade with pineapple, parmesan crisps and cream of lime

Soft goat’s cheese with garrigue honey, goji berries and a crunchy country biscuit

Celeriac remoulade tiramisu, soft sheep’s cheese, broccoli and leek with balsamic vinegar

Salmon gravlax with a warm waffle and chive cream

Crab meat with mango, pineapple and a parmesan crisp

Fillet of sole remoulade with fennel, an infusion of sole stock and small shellfish

John Dory with basil

Milk-fed veal, pan-fried in a copper pan, with a girolle mushroom cream

Turbot with hollandaise sauce

Monkfish a la plancha

Sea bream a la plancha

Turbot a la plancha

King prawns a la plancha

Milk-fed suckling veal, cooked in slightly salted butter

Veal sweetbread slivers, slowly cooked in foamy butter in a copper pan

Charolais steak, aged for 5 weeks, from the maison rouge farm at Loye-sur-Arnon

Spare rib of french pork in a hazlenut and toasted almond crust

Molten dark chocolate cake with a red berry coulis and custard

Paris Brest with a praline cream and toasted almonds

Grilled pineapple with a rum-flavoured orange sabayon

Dish of home-made ice creams and sorbets

Flavours according to the season

Swan-shaped vanilla profiterole with chocolate

Coffee or tea with a selection of mini-desserts

Chocolate delicacies with fruit and iced fruit delight

Tart of the season

Cafe liégeois

1/2 fresh pineapple

Dark chocolate, vanilla, swiss chestnut and cream of cognac macaroon, choux bun style