Home > Restaurant > Bistro Lunch
Contemporary Cuisine
Closed on Tuesdays and Wednesdays.
Enjoy a relaxed lunch and discover a menu Made for Sharing… Or Simply for Yourself that truly reflects our chef’s culinary instinct, showcasing the very best seasonal ingredients.
Our wine list invites you on a journey through carefully selected vintages from the South of France and beyond, perfectly paired to enhance this exceptional dining experience.
Service de 12h00 à 13h30.
The Menu to Share... Or Not!
Let your appetite be your guide and share dishes as you please…
Starters
Villeneuve Figs
Fresh goat’s cheese, spelt, and wild herbs
22€
Mediterranean bluefin tuna
sashimi, beet, pomegranate, lemon, croutons
23 €
Beef Tataki
Horseradish, ponzu, and lime
25 €
Camargue Oysters
No. 0 oysters, barbecued and served with Iberian ham, sucrine lettuce, and bone marrow
29 €
From the Grill
Octopus or Cuttlefish
(subject to availability)
Chorizo, grapefruit, chickpeas, and ponzu
32 €
Iberian Free-Range Pork
Crispy pork crackling and a rich, full-bodied jus
33 €
Catch of the Day
Wild-caught fish (800 g, ideal for sharing)
€90
Galician Leg of Lamb (for sharing)
Please allow 30 minutes for preparation.
94 €
Matured Norman Rib of Beef (for sharing)
€110 per kg
From €75
One side dish of your choice is included:
Caponata with capers and olives
or
Roasted courgettes with an orange and lemon gremolata-style dressing
or
Sucrine lettuce with aioli and avocado
Cheeses & Desserts
Matured Cheeses
Selected and matured by Lou Canesteou
€17
Whipped Rice Pudding
Caramel sauce, vanilla ice cream, and a crisp tuile
€15
Apple
vanilla, cinnamon, yuzu
€15
The menu
Villeneuve Figs
Fresh goat’s cheese, spelt, and wild herbs
ou
Mediterranean bluefin tuna
Sashimi, beet, pomegranate, lemon, croutons
***
Octopus or Cuttlefish (subject to availability)
Chorizo, grapefruit, chickpeas, and ponzu
Or
Iberian Free-Range Pork
Crispy pork crackling and a rich jus.
***
Whipped Rice Pudding
Caramel sauce, vanilla ice cream, and a crisp tuile
Or
Apple
Vanilla, cinnamon, yuzu