212, av du Général Gouraud - 83200 Toulon 04 94 31 35 27

The dinner "Decontract"

"Formula 4" dinner menu

Aperitif 12 pieces - 1 workshop included - starter, main course, cheese served at table - dessert buffet

The aperitif on the tray

Goat honey-rosemary lollipop, beet jelly

Buckwheat-smoked salmon mille-feuille

Macaron foie gras, hazelnut from Piedmont

Square coriander poultry and coriander petal

Marshmallow with peanuts and salted nougatine

Beef Maki Gravlax

Mini bruschetta with Parma and mozzarella

Shortbread thyme, vegetables and aubergine cream

Croque mushrooms-Comté and Parma

Accras (cod donuts and chives)

Tempura of feta with fresh mint

Small mouthful with meat, basil and pine nuts

A thematic workshop to choose from:

The sea: Salmon fillet in homemade marinade, variation of seaweed in siphon, perfect rillettes of salmon with chives, toasts of country bread

Italy: Whole Parma ham carved in front of your guests, old tomatoes served with olive oil, fleur de sel, various bread rolls

Foie Gras: Our half-cooked duck foie gras, Opera of foie gras (coffee biscuit, pressed foie gras, red wine jelly), brioche bread, jams and chutney


Our duck foie gras, hazelnut espuma, hazelnut cream, brioche bread and young shoots


Pan-fried scallops, onion confit, bread crisps, onion scum with thyme flower


Scottish red label salmon, smoked at home, fennel bavarian and lemon caviar


Veal medallion in herb crust, old Parmesan rice, glazed vegetables, strong juice


Duck Breast, Tomato Tatin with Mustard Caramel, Homemade Gnocchi, Duck Reduction


Fillet of sea bream cooked unilaterally, duo of vegetable spaghetti, shellfish juice


Brie de Meaux, Comté AOC, Fresh goat, mesclun and jam of the moment


Fresh goat cheese from the Var top, market garden arugula and olive oil

The bakery: Paris baguette, bread with green olives and cereals


Tradition: Our mounted piece, decorated with nougatine.

And individual gourmet pieces: lemon tart, Paris Brest, extra-bitter chocolate, café-tonka ...

And our creations: tiramisu revisited, praline and almond rice pudding, crème brûlée on orange confit

And skewers of fresh fruit