Le 5 R Menu

Fresh, plump oysters from Bouzigues served on ice with lemon, shallot vinaigrette, and crusty bread.

Fresh, plump oysters from Bouzigues served on ice with lemon, shallot vinaigrette, and crusty bread.

Succulent shrimp flambéed in Pernod, infused with anise flavors, served with garlic butter and a hint of citrus zest.

Succulent scallops sautéed with garlic, parsley, and herbs, served with a drizzle of lemon for a fresh, vibrant taste.

Creamy wild mushroom risotto with roasted tomatoes, finished with fresh herbs and a touch of Parmesan for a savory delight.

Creamy mussels simmered in white wine, garlic, and herbs, served with crusty bread for a delightful coastal experience.

Spicy Thai-inspired lentil dish with a fresh mixed salad, featuring crisp vegetables and zesty dressing.

Grilled wild cod served with a lemon butter sauce, sautéed seasonal vegetables, and a side of herb potatoes.

Filet de boeuf, seared to perfection, served with a rich green peppercorn sauce for a bold, savory finish.

Slow-cooked Pamiers lamb shoulder with fresh herbs, served in a rich, flavorful meat jus. A tender, savory delight.

Slow-cooked beef cheek with caramelized carrots, crispy lardons, and tangy cornichons, served in a rich red wine sauce.

Grilled salmon with beurre blanc sauce, served over a bed of roasted vegetables. Light, flavorful, and perfectly balanced.

Classic French dessert with poached pears, vanilla ice cream, rich chocolate sauce, and toasted almonds.

Rich and velvety dark chocolate mousse, lightly sweetened, topped with a dollop of fresh whipped cream and chocolate shavings.

A rich, layered dessert with a buttery biscuit base, creamy toffee, fresh bananas, whipped cream, and chocolate shavings.

Creamy vanilla rice pudding infused with orange zest and caramelized lemon, offering a rich and tangy dessert experience.