• plat réalisé par le chef à domicile Emmanuel Sofonéa
    Carré d'agneau
  • plat réalisé par le chef à domicile Emmanuel Sofonéa
    Gambas poele betterave en aigre doux, salade de légumes verts vinaigrette de sésame.
  • plat réalisé par le chef à domicile Emmanuel Sofonéa
    Bavarois de fruits rouge.
  • plat réalisé par le chef à domicile Emmanuel Sofonéa
    Bar, mini ratatouille, beurre d'aneth.
  • plat réalisé par le chef à domicile Emmanuel Sofonéa
    Emmanuel's Scallops
  • plat réalisé par le chef à domicile Emmanuel Sofonéa
    Plat réalisé par le chef à domicile Emmanuel Sofonéa
  • plat réalisé par le chef à domicile Emmanuel Sofonéa
    Plat réalisé par le chef à domicile Emmanuel Sofonéa
  • plat réalisé par le chef à domicile Emmanuel Sofonéa
    St-Jacques poelées sur tartare de mangue et tomate
  • plat réalisé par le chef à domicile Emmanuel Sofonéa
    Gambas, légumes croquants au curry, vinaigrette fruit de la passion
  • plat réalisé par le chef à domicile Emmanuel Sofonéa
    Tarte citron et croute de spéculos
  • plat réalisé par le chef à domicile Emmanuel Sofonéa
    Salade de homard aux agrumes

The menus

A 33€ special menu is possible from 20 guest, demand by email

42€ Menu, over 8 People

(38€ over 20 People)

  • Roasted eggplant and roasted tomatoes with mozzarella and basil.
  • Roquette salad and grilled salmon with citrus vinaigrette.
  • Verrines with crab meat and avocado.
  • Provencal vegetable tart with green salad.
  • Shrimp salad with vegetable and soja marinade.
  • Olive bread tartine,with olive and tomatoes tapenade, parma ham.
  • Goat cheese wrap in bacon, and roasted red pepper, fresh pistou.
  • Parmesan crust tart, with bayaldi of vegetables and fresh pistou.

  • Roasted guinea fowl with vanilla sauce, sweet potato cakes.
  • Fricassee of chicken with lemon and rosemary, roasted potatoes.
  • Pan fried salmon, basel pistou sauce and eggplant caviar.
  • Filet mignon of pork with tapenade and steam potatoes
  • Veal stew with olives and creamy polenta.
  • Filet of Sea bream with zucchini purée and chive sauce.
  • Salmon medallion grilled with,sauté zucchini and Basel.
  • Lamb stew with orange zest and vegetables.

  • Caramelized banana, vanilla ice cream.
  • Mini brownies, vanilla ice cream, red fruit coulis.
  • Panacotta in glass with red fruit.
  • Key lime pie.
  • Carrot cakes, custard.
  • Red fruit crumble.

48€ menu, over 8 People

(44€ over 20 People)

  • Risotto with lobster and cream. (+ 5 €)
  • Fried Gambas with sweet corn ralish, mesclun salad.
  • Gambas roasted with passion fruit vinaigrette, julienne of vegetables
  • Salmon tartar with mango and curry
  • Zucchini chutney with cumin and fried shrimp.
  • Fresh asparagus vinaigrette and parmesan cheese. (Season).
  • Red mullet fillets with red wine shallot comfit and grilled bacon.
  • Poached back of cod fish, cherry tomatos salad with a pistou mayonnaise.
  • Fried gambas, with thai mango and papaya exotique salad.

  • Roasted rack of Lamb with mustard, with roasted vegetable in owen...(+ 4 €)
  • Fillet of sea bass with vegetables bayaldi (typical from Provence).
  • Salmon marined with herbs,lemon butter and mashed potatoes..
  • Original lamb tagine and dried fruit, and semoule with coriander.
  • Tuna steak, with provencale vegètables and basel.
  • Sea Bream with a sauce vierge, fennel, spring onions, tomato and mint.
  • Pave of cod fish, red pepper puree, and green vegetable.
  • See bass marinated with olives, tomato and herb salsa, steam potatoes.
  • Mignon of pork roasted with caramelized shallot.
  • Braised veal chop served with tomatoes beef heart and onion comfit.
  • Lamb stew, with orange and vagetables.

  • Warm Pecan nuts tart with vanilla Ice cream.
  • Lemon cake with raspberry puree.
  • Exotic fruits plate and sauce.
  • Coco nut tart and red fruits coulis.
  • White chocolate mousse, mango coulis.
  • Chocolate tart with berries salad.
  • Mini Cheese cake with white chocolate.
  • Tart tatin and Madagascar vanilla ice cream.
  • Crunchy fruit tart, with lemon yougurt chantilly and coulis.
  • Exotic fruit tart with soft biscuit base.

58€ menu, over 8 People

(54€ over 20 People)

  • Tuna tartar with mango and coriander.
  • Foie gras terrine with fig marmalade. (Min. 8 people)
  • Lobster salad with passion fruit vinaigrette and fresh herbs. (+6€)
  • Spaghetti with lobster carbonara. (Max 12 people)
  • Tuna Carpaccio with passion fruit vinaigrette.
  • Scallop risotto and parmesan cheese. (Max 12 people)
  • Scallop Carpaccio with avocado, and passion fruit vinaigrette.
  • Pan fried Scallop, with tomatoes comfit with olives, basel, garlic.
  • Fish marmite with garlic croutons.
  • Fried gambas and exotic salad.
  • Big fried gambas, with mango and tomatoes tartar.
  • Home made smoked salmon, mesclun salad, and lime mayonaise.
  • Scallop with thai bouillon and vegetables.

  • Fried Scallop served with mashed potatoes and fresh pesto.
  • Rack of lamb with rosemary and mini ratatouille.
  • Beef filet with red wine sauce, mashed potatoes.
  • Veal filet mignon, honey sauce and fresh vegetable. (+8€)
  • Roasted gambas and fresh pasta with soya sauce.
  • Fried Monkfish with fresh vegetable, lemon butter.
  • Monk fish with bacon, cherry tomatoes and fresh pistou.
  • Sea Bass roast with grilled vegetable, cherry tomatoes.
  • Lobster navarin creamy sauce and vegetable.
  • Tuna or sword fish grilled with eggplant caviar.
  • Tuna steak with lime, fresh coriander, and tomatoes olive oil marinade.

  • Chocolate tart with lemon custard.
  • Mango Tatin with cinnamon, chocolate ice cream.
  • Champaign sabayon with berries and meringue.
  • Chocolate fondant with caramelised ginger. (Max 12 people)
  • Spring rolls of pineapple with spices, vanilla ice cream.
  • Pistachio macaroon or chocolate macaroon with fruit and sorbet.
  • Traditional French Baba au rhum and whipped cream and berries.
  • Red fruit gelee, and home made sorbet.
  • Crunchy tart with lemon cream, raspeberry.
  • Shortbread with mascarpone and lime, strawberries, lemon sorbet.
  • Chocolate cup, berries salad and vanilla ice cream.
  • Opéra cake. (french traditional dessert).

How does it work ?

For every meal each client must choose the same menu (same starter, main & dessert) for all the guests. Wine is not included in the menu.

Beyond 30 km there are extra fees.
Examples : St-Tropez 100 €, Callas 50 €, Nice 20 €, Monaco 50 €.

Various rates

8 people Minimum

Puff pastry for aperitif
8 € for 5 pieces, 1,20€ for any extra piece.
Cheese plate
5 € per person.
Or Brillat savarin with truffle
8€ per person.
1,50€ per person.
Expresso Nespresso
1,50€ per person.
Plates for rent
3€ per person. (3 plates)
Anniversary cake on demand
6€ per person.