Starters

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• PEAS, HAZELNUT, PASTRAMI, LETTUCE.

  Hazelnut tartlet, sorrel pea cheesecake, grilled pastrami, fried onions, lettuce sauce.

• Workshop

  SMOKED SCALLOPS, BUCKWHEAT, CAULIFLOWER, PARMESAN AND YELLOW WINE.

  Smoked scallops, buckwheat with trio of cauliflower, grapefruit, parmesan and yellow wine emulsion.

• MACKEREL, ESCABECHE, PARMESAN, RHUBARB, SUCRINE.

  Marinated mackerel medallions with lime, parmesan sponge, pickled rhubarb, escabeche sauce, julienne snow peas and grilled sucrine.

Main Courses

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• MARSEILLE TRADITIONAL FARE

  ATELIER BOUILLABAISSE

  Served with monkfish, scorpion fish and prawns, garlic croutons and homemade rouille.

• TUNA WITH ROMESCO, FREEKEH, SAFFRON, CHUTNEY.

  Tuna marinated in passion fruit juice and tarragon wrapped in Romesco breadcrumb, fava bean and cashew hummus, smoked green wheat risotto, fennel and citrus chutney, saffron emulsion.

• CRISPY FARM CHICKEN, BULGUR, GREEN PEPPERCORN.

  Crispy farm chicken seasoned with spices, red onions and parsley, bulgur with dried fruits, green peppercorn jus.

• ANGUS BEEF SHORT RIB BURGUNDY STYLE.

  Angus beef short rib cooked at low temperature for 36 hours, homemade mashed potatoes, glazed carrots and pearl onions, red wine jus.

Desserts

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• ATELIER PAVLOVA

  Meringue, fresh pineapple flavored with mint, homemade vanilla whipped cream and passion fruit sorbet.

• CHOCOLATE MOUSSE VERINE, RASPBERRY SORBET.

  Milk chocolate mousse verrine, hazelnut cream, candied chestnuts, chestnut crumble and raspberry sorbet.

• BAKLAVA TARTLET, PISTACHIO CHANTILLY

  Baklava tartlet, almond cream with orange blossom syrup, orange segments, pistachio whipped cream and Sicilian mandarin sorbet.

• PALETTE OF 3 ICE CREAM AND SORBET FLAVORS

  Citrus and almond crispy tile.

• ASSORTMENT OF AGED CHEESES BY MARIE QUATREHOMME(M.O.F)

  5 different types of cheeses served with a fig chutney with dried fruits and Poujauran bread.