Restaurant L'Olivier Karte

Chef des Cuisines : Philippe Colinet

 

Starters

Foie Gras
Confit with Apricot Gel from Cogoli, Garden Rosemary

30€

Le Tourteaux
Shelled Crab with Aioli, Avocado Cannelloni, Grated Mullet Eggs, Curry Avocado Sorbet

32€

Le Petit Pois
Fried Pea Cromesqui, Colonata Bacon, Pea Emulsion, Pea Flowers

26€

Oyster
Grilled Oyster From Camargue, Signature Course, Shallot Cream, Charcoal Bread, Watercress Pulp

34€

Anchovy 
Fresh Anchovy Marinated with Citrus, Confit Vegetables, Red Pepper Sorbet, Anchoïade

26€

Fish & Sea

Roasted John Dory Fish
Roasted John Dory Fish with Laurel from our Garden, Flam-Grilles Leek, Hazelnuts

54€

Capon Fish
Capon Fish Roasted on the Skin, Octopus, Garlic Cream, Grilled New Potatoes, Fish Broth

56 €

Le Camaron
Roasted Big Wild Shrimps, Shrimp Shell Juice, Fennel Ravioles, Poultry Bouillon

58 €

Meats

Pigeon Roasted
Pigeon Roasted on The Chest, Young Turnip,Organic Lemon Confit, Coriander 
44€

Rabbit
Saddle of Rabbit Stuffed with Olives, Shoulder Confit with Juice, Polenta Chips, Laurels Powder, Mousserons Mushrooms                  

38 €

Cheeses

Local Cheese Platter from Monsieur De Saleneuve à Collobrières.

22 €

Deserts

(To choose at the beginning)

La Fraise
Cogolin Strawberry from field to plate, Yogurt cream with basil

19 €

La Tomate

Confit, Vanilla Gel, Olive Oil Ice Cream, Tomatoe Meringue

19 €

Chocolate
Guanaja Chocolate 70% in Cocoa, Mint Sorbet 

19 €

La Pomme 
Granny Smith Apple, Glaced Appel Juice infused with Tarragon, White Chocolate, Tarragon Sorbet

19 €

 

Discovery Menu
 

Foie Gras
Confit with Apricot Gel from Cogoli, Garden Rosemary

*****

L’encornet

Squid, Aïoli, Rock Fish Soup, Wild Fennel

*****

Oyster
​Grilled Oyster From Camargue, Signature Course, Shallot Cream, Charcoal Bread, Watercress Pulp

*****

The Pigeon

Pigeon Roasted on The Chest, Rave Celery, Williams Pear, Purslane

*****

La Fraise

Cogolin Strawberry from field to plate, Yogurt cream with basil

125 euros per person

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