Starters
The Pea time
Hazelnut tartlet, pea and sorrel cheesecake, grilled pastrami, fried onions, and lettuce sauce
15-
Mackerel Fish
Mackerel medallions with lime, parmesan soft cake, pickled rhubarb, and escabeche sauce
16 -
the SCALLOP
Smoked scallop, kasha and cauliflower, grapefruit, parmesan yellow wine emulsion.
18
Main courses
-
PURE MARSEILLAISE TRADITION
La bouillabaisse the Atelier’s
own fish soup with seafood and fish-a meal in itself!
33 -
Pollack fish
Crispy black pollack fish, corn muslin, pickles, creamy polenta with parmesan. (only for lunch)
25 -
hake fish
Hake fillet stuffed with shitakés, roasted almonds, red curry paste, crispy mussels, smoked green wheat. (only fo dinner)
27 -
The chicken
Spiced chicken crisp, red onions, parsley, bulgur with dried fruits, green pepper sauce
29 -
Angus Beef
Angus beef cooked at low temperature, dauphine potatoes, roasted vegetables
29
Desserts
-
Strawberry
Strawberry soup flavoured with verbena, vanilla ice cream and puff pastry.
12 -
Chocolates
Chocolates cakes 3 textures, cacao crumble and chantilly with white chocolate.
11 -
Sponge cake
Vanillia sponge cake, poched pears, peanuts crumble, pear sorbet
12 -
A SELECTION OF 3 ICE-CREAM AND SORBETS
feathery light biscuitwith almonds
9 -
ASSORTED CHESSE PLATE
from famous Marie Quatrehomme
14