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Wow, they're packed tight in this can!

‍Sardines in lemony olive oil, jazzed up with homemade butter with fleur de sel and Espelette pepper

Our glittery shrimp‍

6 beautiful pink shrimp to peel served with homemade mayonnaise

‍Guaranteed iodine shot,
Plate of 6 fine de claire N°2 oysters, selected by David Hervé, served with a shallot vinaigrette and lemon

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Comfort after an underwater exploration‍

A runny Camembert just the way you like it, roasted with honey and herbs from Provence, served with toasted country bread

The creamy pleasure of the depths‍

Brillat-Savarin from the Lincet cheese dairy, accompanied by a homemade apricot and old-fashioned mustard marmalade, grilled country bread toasts and mustard seed pickles

The Autumn Star Reimagined
Butternut squash crumble roasted with parmesan, Comté cream, spinach coulis, crumbled goat cheese, onion & dill pickles

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What the Ephemera team does best‍

Rigatoni served with a lovely homemade sauce made from candied tomatoes, garlic, onions and bird pepper and a generous spoonful of stracciatella, fresh basil

Swim in a lagoon of sweetness
Gnocchi, Comté cheese cream, roasted mushrooms with parsley, boosted by a mushroom jus

Wave of comfort‍

Rigatoni coated in a lobster bisque simmered for hours with love, Grana Padano, and slivered almonds.

Dive into the Indian Ocean ‍

Pollock fillet, curry sauce simmered for hours, crunchy vegetables and Thai vinaigrette, served with basmati rice with Garam Masala spices

A souvenir from our divers' islands‍

Raw royal sea bream in an exotic ceviche, mango, coconut, lime, red onion, cucumber and fresh herb sauce, crunchy cashew nuts, served with roasted sweet potatoes and a wonderful tartar sauce

The catch of our divers‍

Roasted salmon steak, carrot puree and roasted colored carrots and lobster juice accompanied by spiced rice

A Seafood Favorite
Roasted cod fillet with a chorizo crust, butternut squash puree, dill, and served with roasted new potatoes.

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Roasted sweet potato cubes served with homemade tartar sauce

Confit garlic, thyme, served with a homemade tartar sauce

Basmati rice with Garam Massala spices

Ahoy there, little sailor!
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Roasted salmon steak, served with carrot puree and basmati rice
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Macaroni with tomato sauce and stracciatella

Two scoops of ice cream from M.O.F Gérard Cabiron, of your choice: Madagascar vanilla or Tanzania chocolate
Syrup of your choice among: mint, strawberry, peach or grenadine

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100% cocoa foam‍

Hazelnut biscuit, milk chocolate mousse and cream, 'rose des sables' (cornflake clusters), and Gianduja ice cream by M.O.F Gérard Cabiron

The hidden treasure of Under The Sea‍

Coconut meringue, lime whipped cream, pineapple and mango pieces, tangy mango sorbet

The Ephemera team's fave‍

French toast topped with salted butter caramel, homemade Madagascar vanilla custard and caramelized hazelnuts

The highlight of your underwater exploration‍

Pear poached in salted butter caramel and cinnamon, homemade speculoos crumble, fresh cream ice cream by M.O.F Gérard Cabiron and crunchy nougatine