Invites you to a tasteful and unique experience Our menu is elaborated with seasonal produces. Our Chef Jérémy Czaplicki is willing to offer you a Mediterranean cuisine, inspired by our sunny Provence and all its scents. Share your memories and experiences Hôtel Île Rousse ***** Thalazur Bandol 25, bld Louis Lumière 83 150 - Bandol Tel : +33(0)4 94 29 33 00 - E-mail : contact@ile-rousse.com
STARTERS Eggplant & Spelt pancake 20 beef tataki & black beans paste raïta yoghourt sauce with eggplant Pan-fried duck foie gras from Jeansarthe farm 36 plum & multicolored pepper with lime acidulated plum bouillon Potato gnocchi à la piémontaise 30 mackerel with caviar Osciètre artichokes from Provence Razor shell 22 chickpeas from Provence «Charles Trabaud» black garlic from La-Seyne-sur-Mer cucumber tapenade with cereals Half-cooked tuna & figs from Solliès-Pont 24 piquillos vinaigrette with raspberry juice eggplant & fig barbajuan goat s cheese chantilly
FISHES Red gurnet braised with poultry juice 38 stuff with Swiss chard and parmesan cheese Aria potatoes cooked with saffron from Haut-Var chanterelle mushrooms Squids grilled with basil flowers 38 anchovy from Cetara & herbs sauce cep mushroom sabayon Oysters Agathe from l Etang de Thau & pan-fried foie gras 42 vegetables pot-au-feu style cooked in sea water John Dory 48 chanterelle mushrooms & spring onions mozzarella burrata cream ponzu sauce with blackberry juice French Scallops 44 celery gratin with nuts, pears with marrow red grape sauce Net prices, not beverages, all charges included
MEATS Quail Imperiale with grape & foie gras 38 spelt from Provence with artichokes & summer truffle Beef sirloin Black Angus grilled on the barbecue 58 pasta Candele stuffed with foie gras, celery & truffle basil foam Sweetbreads caramelized with carrot & yuzu 52 spinach leaves & coriander carrots with ginger Pigeon from «La Ferme de Jeansarthe» 56 seasonnal beans with preserve lemon oil figs from Solliès-Pont pigeon juice with tarragon MEATS COME FROM FRANCE BLACK ANGUS BEEF FROM AUSTRALIA & U.S.A CHEESES Cheese selection 26 Philippe Caillouet MOF 2004 Fromagerie au Cannet
DESSERTS «Kalingo» dark chocolate 19 fine tartelette with cocoa & fleur de sel creamy lemon ginger sorbet Walnut biscuit 19 pear & lemon chutney caramelized nuts sauce Kiwi & pistachio from Sicile 19 pistachio-praliné cream & biscuit kiwi & basil sorbet Summer truffle 21 île flottante with caramelized hazelnuts cocoa streusel biscuit with truffle
DÉCOUVERTE 58 MENU ACCORDING TO THE SEASON AND CHEF S INSPIRATION WITH WINE PAIRINGS 28 Roasted scallops steamed butternut sabayon moka with lemon zest Cryspy sea bream shallot & oyster condiment grilled Charlotte potatoes red wine «civet» sauce Almost veal parsley root variation parsley oil «Jeu de pommes» creamy apple foam with Chartreuse Granny Smith sorbet with lemon grass TASTING MENU, TO BE TAKEN BY THE ENTIRE TABLE
AU FIL DE L EAU 78 I INVITE YOU TO DISCOVER MY INSPIRATION FROM THE SEA WITH WINE PAIRINGS 38 Razors shell chickpeas from Provence black garlic from La Seyne sur Mer cucumbers tapenade with cereals Half-cooked tuna & figs from Solliès-Pont piquillos vinaigrette with raspberry juice eggplant & fig barbajuan Potatoes gnocchi mackerel & caviar Osciètre artichokes from Provence Grilled squids with basil flowers cep mushrooms & anchovy John Dory chanterelle & spring onions burrata cream & ponzu sauce Kiwi with pistachio from Sicily pistachio & praline biscuit kiwi-basil sorbet TASTING MENU, TO BE TAKEN BY THE ENTIRE TABLE
CARTE BLANCHE 98 WITH WINE PAIRINGS 48 THIS MENU INCLUDES 6 TASTING COURSES CREATED BY THE CHEF AND HIS TEAM TO DISCOVER OUR A LA CARTE MENU TASTING MENU, TO BE TAKEN BY THE ENTIRE TABLE