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How tight they are at the bottom of this box!

‍Sardinesin lemon olive oil, pimped with homemade butter with fleur de sel and Espelette pepper

Our glitter shrimp‍

6 beautiful pink peeling shrimps served with homemade mayonnaise

The best of the Atlantic coast‍

Good handful of whelks, served with homemade mayonnaise

‍Shot ofiodine guaranteed,
Platter of 6 fine claire N°2 oysters, selected by David Hervé, served with shallot vinaigrette and lemon

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Comfort after underwater exploration‍

Smooth Camembert cheese, roasted with honey and Provence herbs, served with toasted farmhouse bread

The favorite toast of Njord, God of the North Seas‍

Beautiful slice of toasted brioche from 'Les Reconvertis', homemade salmon gravlax, lemon sauce, lemon gel and fresh herb salad

The sunken treasure of Puglia ‍

Pugliese burrata served on a Tuscan speciality, pappa al pomodoro sauce

Our divers' favourite entrance ‍

Tarama with smoked cod roe, onions and sumac

The best we can do under the ocean ‍

Tuna rillettes with capers and olives, served with lime and toasted farmhouse bread

The creamy pleasure of the deep‍

Brillat-Savarin from fromagerie Lincet, served with homemade apricot marmalade with old-fashioned mustard, toasted farmhouse bread and mustard seed pickles.

The autumn star revisited
Roasted butternut crumble with parmesan, comté cream, spinach coulis, goat's cheese crumble, onion & dill pickles

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What the Ephemera team does best‍

Rigatoni served with a lovely homemade sauce made with tomato confit, garlic, onion and bird's eye chilli and a generous spoonful of stracciatella, fresh basil.

Bathing in a lagoon of sweetness
Gnocchi, cream of comté cheese, roasted mushrooms with parsley, pimped with mushroom jus

Wave of comfort‍

Rigatoni topped with a lobster bisque lovingly simmered for hours, Grana Padano and slivered almonds

Diving in the Indian Ocean ‍

Fillet of pollack in a curry sauce simmered for hours, crisp vegetables and Thai vinaigrette, served with basmati rice with Garam Masala spices

The island memories of our divers‍

Raw king sea bream in exotic ceviche, mango, coconut, lime, red onion, cucumber and fresh herbs sauce, crunchy cashews, served with roasted sweet potatoes and a wonderful tartar sauce

The fishing of our divers‍

Roasted salmon steak, carrot purée and roasted coloured carrots and lobster jus served with spiced rice

Le chouchou des Mers
Roasted cod fillet with chorizo crust, butternut purée, dill and roasted potatoes.

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Roasted and served with a homemade tartar sauce

Confit with garlic and thyme, served with homemade tartar sauce

Basmati rice with Garam Massala spices

Come aboard, little sailor!
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Roasted salmon steak served with mashed carrots and basmati rice
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or
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Coquillettes with tomato sauce and stracciatella

Two scoops of M.O.F Gérard Cabiron ice cream, choice of Madagascar vanilla or Tanzanian chocolate
Choice of syrup: mint, strawberry, peach or grenadine

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100% cocoa foam‍

Hazelnut cookie, milk chocolate mousse and cream, rose des sables and Gianduja ice cream by M.O.F Gérard Cabiron

The cherry on the raft‍

Bright red cabbage topped with a white chocolate ganache infused with tonka bean and accompanied by its precious fresh raspberry coulis.

Under The Sea‍'s hidden treasure

Coconut meringue, lime chantilly, pineapple and mango chunks, tangy mango sorbet

The Ephemera‍ team's little favorite

Brioche perdue topped with salted butter caramel, homemade Madagascar vanilla custard and caramelized hazelnuts

The highlight of your underwater exploration‍

Poached pear with salted butter caramel and cinnamon, homemade speculoos crumble, M.O.F Gérard Cabiron fresh cream ice cream and crunchy nougatine

The creamy pleasure of the deep‍

Brillat-Savarin from fromagerie Lincet, served with homemade apricot marmalade with old-fashioned mustard, toasted farmhouse bread and mustard seed pickles.