L'Olivier restaurant menu

Chef des Cuisines : Philippe Colinet

 

Starters

Foie Gras
Pain Fried Landes Foie Gras, Poultry Consommé, Red Plums with Xérès Vinegar30€

La Liche
The Lich fish Marinated with citrus, Flammed Grapefruits, Yellow Pepper, Wild Fennel from Cogolin 

29€

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

34€

Le Cèpe
Cep, Tortellini Stuffed with Veal Juice Caramelized Cep Mushrooms, Mushrooms Foam, Roasted Cep 

26€

Anchovy 
Fresh Anchovy, Confit Vegetables Laquered in their Juice, Red Pepper Sorbet, Anchoïade

26€

Fish & sea

Le Saint-Pierre
Roasted John Dory Fish , Ink Cuttlefish Skin, Razor Clam with Veal Juice, Young Onion

54€

Le Rouget
Roasted Red Mullet, Young Spinach, Turnip, Wood Fennel Bones Juice 

40€

Le Homard Bleu
Blue Lobster, Roasted with Coral Powder, Watermelon, Head Juice, Woody Red Pepper Condiment 

35 €

Meat

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

Lamb
Provence Saddle of Lamb with Herbs, Black Garlic, Eggplant « Caviar », Lemon, Confit Tomato,Lamb Juice 

48 €

Cheeses

Local Cheese Platter from Monsieur De Saleneuve à Collobrières.

22 €

Deserts

(To choose at the beginning)

Pear

William Pear, Laurels Water, Tapioca, Pear Sorbet

19 €

Figs
Raw Figs in Small Slice laquered in Vanilla Gel, Figs Confit, Figs Sorbe

19 €

Chocolate
Tropezien Pebble, Guanaja Chocolate 70% in Cocoa, Lemon Confit, Feuillantine, Citrus Sorbet

19 €

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

19 €

 

Discovery Menu

Discover Chef Philippe Colinet’s cuisine through a five course tasting menu served for the entire table

 

Oyster
Oyster From Camargue, Signature Course, Shallot Cream, Charcoal Bread, Watercress Pulp
 
Les Champignons
Cep Mushrooms in Tortellini, Girolle with Veal Juice, Mushrooms Foam 
 
Le Rouget
Roasted Red Mullet, Aïoli, Bones Sauce infused with Fennel Wood 
 
Pigeon Roasted
Pigeon Roasted on The Chest, Young Turnip,Organic Lemon Confit, Coriander
 
Figs
Raw Figs in Small Slice laquered in Vanilla Gel, Figs Confit, Figs Sorbet

125 euros per person

 

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