Menu | L'Ecorce Restaurant

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Starters

Pea coriander and gin puree, Goat cheese breadcrumbs with chili, Grapefruit gel

18-

Texture of white asparagus, Chive cream, Egg yolk grate

19-

Smocked dorade with lime, Marined blueberry, Bean, Sesame sauce

21-

Fried foie gras, Cream of onion with thyme, Radish, Verbena sauce

23-

Dishes

Roasted artichoke, Cream of artichoke with Timut pepper, Morels, Yellow wine bouillon

32-

Sea bream, Sauted of sweet potatoes, Zucchini with seaweed, Celery-wakame bouillon

37-

Fish of the day, Ratatouille mousse, Buckwheat and tomatoes, Ponzu-basil sauce

39-

Confite lamb shoulder, Cream of flageolet with wild garlic, Fenel, Lamb juice

37-

Matured beef entrecote, Panisse, Arugula and soja bean, Miso and Espelette chili sauce

43-

Desserts

Selection of cheeses from Bruand Fromagerie

13-

Revisited Tropézienne cake, Rhubarb, St Germain cream, Rhubarb sorbet

13-

Roasted and juice of pineapple, Lime meringue, Rosemary and pineapple sorbet

13-

No bake biscuit, Pistachio cream,Strawberry and tarragon marmalade and sorbet

13-