MENU

FRENCH WHELKS

The best of the Atlantic coast: a handful of whelks and a homemade mayonnaise

Seafood

PINK SHRIMPS

6 beautiful pink peeling shrimps served with homemade mayonnaise

Seafood

HOMEMADE TARAMA

Our divers' favorite starter, which they prepare every morning, a smoked cod roe tarama, served with onions and sumac.

Fish

HOMEMADE TUNA RILLETTES

The best under the sea: tuna rillettes with capers and olives, served with lime and toasted farmhouse bread.

Fish, egg, mustard, gluten (toast)

SARDINES FERRIGNO FAMILY CANNERY

Ferrigno family know-how: sardines in lemon olive oil, pimped with homemade fleur de sel and Espelette pepper butter.

Fish, lactose,

BLUE LABEL CAMEMBERT

For comfort after underwater exploration: a soft Camembert cheese, roasted with honey and Provence herbs, served with toasted farmhouse bread.

Lactose, gluten

Salmon Gravlax

Njord's (God of the North Seas) favorite toast! A beautiful slice of toasted brioche from "les reconvertis", served with a lemon sauce, lemon gel and our homemade gravlax. Garnished with a herb salad.

Gluten, lactose

SEA BREAM CEVICHE - dish

Sea bream caught by our divers and prepared every morning, raw in ceviche. Accompanied by a secret tropical sauce: coconut, lime, mango, red onion, cucumber and herbs. With roasted sweet potatoes, tartar sauce and cashew nuts.

Fish, nuts, soy, coriander, sesame, lactose (tartar sauce)

CURRY POLLOCK - Dish

Flavors that take you on a journey: lovely filet of pollack, curry sauce simmered for hours, crisp vegetables, Thai vinaigrette - (hot dish)

Fish, soy, celery, shellfish, lactose

RIGATONI WITH ARRABIATA - dish

Rigatoni served with a lovely homemade sauce made with preserved tomatoes, garlic, onions and bird's eye chili, topped with a dollop of stracciatella and basil for a little fun - Hot dish

Lactose, gluten

BRILLAT-SAVARIN

Brillat-Savarin from the Lincet cheese dairy, served with homemade apricot marmalade with old-fashioned mustard, toasted farmhouse bread, mustard seed pickles

Lactose, gluten, mustard

THE MINI DIVERS' MENU

Roasted salmon steak with leek cream and basmati rice or Coquillettes with homemade tomato sauce and a dollop of stracciatella + Two scoops of M.O.F Gérard Cabiron ice cream with Madagascar vanilla or Tanzanian chocolate + Choice of syrup: Mint, Strawberry, Peach, Grenadine

Coquillettes : Gluten, lactose Ice cream: Lactose

LOST BRIOCHE

THE star of Ephemera: our brioche perdue topped with salted butter caramel, homemade Madagascar vanilla custard and hazelnuts caramelized to perfection.

Lactose, gluten, egg, nuts

EXOTIC WAVE

The wave of freshness you need: coconut meringue, lime chantilly, pineapple and mango chunks, and tangy mango sorbet.

Lactose, egg

CARAMEL PEAR

Pears poached in caramel and cinnamon, accompanied by a crunchy speculoos crumble, fresh cream ice cream from M.O.F Gérard Cabiron and a crunchy nougatine, comfort and indulgence guaranteed after your underwater exploration.

Lactose, gluten, nuts

CHOCO HAZELNUT DELIGHT

A delicious hazelnut cookie with a milk chocolate mousse and cream, accompanied by a rose des sables and Gianduja ice cream from M.O.F Gérard Cabiron.

Lactose, gluten, egg, nuts

BRILLAT-SAVARIN

Brillat-Savarin from the Lincet cheese dairy, served with homemade apricot marmalade with old-fashioned mustard, toasted farmhouse bread, mustard seed pickles

Lactose, gluten, mustard