Velouté of button mushrooms, soft-boiled egg, light emulsion of Iberian ham & chanterelle pickles.
Meagre steak confit in oil, creamy squash & clementines, pan-fried squash with hazelnut.
Crunchy tuile, creamy "grand cru" dark chocolate with mint infusion and tonka bean ganache, sup
41€
Iodine & Instinct
Embark on an intense culinary adventure where the freshness of the sea and the creativity of Chef Kévin Védrines meet to offer you a unique moment. Discover a bold, gourmet and resolutely Mediterranean menu.
Your journey in 6 gourmet ports of call, an iodized pleasure to be savored facing the Mediterranean.
Mises en Bouche
chef's creativity
Inputs
tributes to the small trades of Port-Vendres
Premier Plat
the sea, sublimated according to the instinct of the day
Second course
marine intensity, authentic flavours
Pré-Dessert
icy preamble, according to the inspiration of the day
