A La Carte Anglais

A la carte

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
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