Escale Gourmande

Starters :

• Tahitian style tuna tartar.
• Tomato gazpacho and pata negra bellota bruschetta.

Main courses :

• Unilateral cooked white sea bream, grilled summer vegetables with virgin olive oil from Nice (AOC), Tomatoes with roasted coriander seeds.
• Beef tenderloin cooked at a low temperature, Belle de Fontenay potato, Artichokes “à la barigoule” with crisps, Port gravy.

Desserts :

• Strawberry ‘Bavarois’ with biscuit, Strawberries with mint and olive oil.
• The famous Combava soufflé.