Prix en euros
TH E M EN U STARTERS
Scallop dariole, coral and shellfish insert, bard juice | €24 Half-board supplement €8
Dubarry-style cauliflower velouté, hazelnut crumble, coppa chips | €19 Half-board supplement €6
Bellota ham, aged for 48 months, with pan con tomate | €29 Half-board supplement €10
Six Leucate oysters from Orange de Mer | €19 Half-board supplement €3
MAIN COURSES
Monkfish medallion in a sesame crust, radish brunoise risotto, poultry jus | €33 Half-board supplement €13
Veal sweetbreads meunière, calçots tatin, veal jus and Banyuls vinegar | €36 Half-board supplement €15
Marinated Iberian presa cooked at low temperature, macaronade gratin | €30 Half-board supplement €9
Squid stuffed with spinach and pine nuts, tentacle tempura | €28 Half-board supplement €6
Fish of the day | Price depends on market availability
DESSERTS
Roasted pineapple tartlet flambéed with Barica rum | €13 Half-board supplement €5
Guananja dark chocolate streusel, chestnut and whipped cream with Madagascan vanilla | €12 Half-board supplement €4 Half-board supplement €5
Selection of 3 cheeses matured by the Cheese Tasters | €14 Half-board supplement €6
Par Sylvain Marsault, Toque Blanche du Roussillon
Grapefruit segments with Java pepper | €12