Menus Gourmet Restaurant Saint Rémy de Provence 1 star Michelin guide



	As an enthusiastic defender of the products of the region and local fabric, Marc de Passorio hopes well to adapt the products of the area and to make them travel, to transmit them, according to experiences' gained at the time of his voyages.



	◊ STARTERS ♦ Duck foie gras € 36 Smocked with wood of olive tree from Calanquet Pearl tapioca perfumed with candied pear and crusty of black olives ♦ Snails of Saint Rémy de Provence € 37 Cooked with aniseed flavor Candied chicories and white onions from Provence ♦ Mashed Fines de Claire oysters € 38 « Bio » crayfish from Camargue perfumed with lemon tree leaf Emulsion of Granny Smith apple ♦ Red tuna filet and swordfish filet € 41 Tartar of tuna with olives and pesto soup Swordfish with grilled sesame oil and Japanese broth ◊ THE FISH MARKET ♦ Mediterranean octopus and tellin shellfish from Camargue € 39 Pan-fried with lemon Cold mousse of green peas ♦ Rainbow trout « Aquabonita » from Châteauroux les Alpes € 42 Smocked emulsion with olives kernel from Calanquet Candied dates with orange and cumin ♦ Grilled John Dory fish € 46 Coconuts milk sauce with lemon grass ◊ RISOTTO ♦ Risotto - return to the market Starter € 30 Main course € 40 ◊ MEATS AND POULTRY ♦ Lamb from Alpes as I see it ... € 44 Candied shoulder during 8 hours, with vegetables from Provence Roasted rack served « rosé » Cooking juice perfumed with garlic and rosemary ♦ Baby pigeon (vintage 2009) € 45 Poached in milk, then grilled Pigeon gravy with thyme from Alpilles ♦ Filet of beef « Angus » from Arles € 47 « Matured » in Valrugues Mashed potatoes with truffles oil ◊ CHEESES OF Mr. VERGNE - MASTER CHEESE REFINER IN NIMES € 19 Our bread is kneaded and cooked in Valrugues ◊ SWEET DESSERTS € 20 ♦ Strawberries gazpacho from Provence Perfumed with tarragon Thyme sorbet ♦ Rhubarb, Strawberry, Absinthe ... Candied black olives Strawberry sorbet ♦ « Like » a mille feuilles Light basil cream Peach sorbet ♦ « After Eight » mint chocolate (vintage 2009) Black and white chocolate cockle 5 peppers ice-cream



	◊ MENU "DISCOVERY" € 58 ♦ Vegetables and octopus Rolls of octopus Vegetables perfumed with lemon Wasabi cream ♦ Grilled red-mullet Pancake with tomatoes and eggplant Candied baby leek Pesto reduce juice ♦ Cheeses of Mr. Vergne Master cheese refiner in Nîmes ♦ Warm chocolate pastry cake Citrus sauce perfumed with Alpilles plants Orange blossom and fresh basil sorbet ◊ MENU "PERFUMES" € 72 ♦ Mediterranean carpet-shell clam with foie gras chippings Fresh tomatoes heart and olives Emulsion of Rum and vanilla pod ♦ Thick piece of red tuna (served "rosé") Grilled with balsamic vinegar Kromesky of béarnaise sauce Grilled zucchini ♦ Breast of pork from Mont Ventoux Candied with Alpilles thyme Reduced juice with tamarind ♦ Cheeses of Mr. Vergne Master cheese refiner in Nîmes ♦ Strawberries gazpacho from Provence Perfumed with tarragon Thyme sorbet ◊ MENU DEGUSTATION € 98 The chef Marc de Passorio imagines for you a menu,served for all guests, according to the market and the inspiration of the moment. Each course is served in reasonable quantityto allow you a good tasting.