Restaurant Pavillon Terre-Mer
STARTER
Calamari prepared in the style of the chef
Served with a sauce of Iberian chorizo, crispy bread roll coloured in squid ink,
garnished with watercress and a tomato chutney 29
Langoustines baked in olive oil
celery, fish broth flavored with ginger 30
Shrimp croquettes from our coast
cold sauce with smoked paprika 28
MAIN COURSE
Beef fillet Rossini style
with assorted tricolor carrots, jacked potato 44
Roasted cod fillet in its skin
topped with a tomato and parmesan gratin 32
Brill filet with olive oil
shellfish marinière with parsley, samphire and borage flowers, black garlic 43
Sole “Petit Bateau”
Chef’s style 42
DESSERT
Vanilla crème brûlée
Paris-Brest with ice cream
Fresh seasonal fruits and fresh orange syrup
Trilogy of cheeses and garnish
€ 15
Some fish dishes may be missing from the menu in support of sustainable fishing,
in which case an equivalent dish can be offered.
Thank you for your understanding.