Mas de Cure Bourse Restaurant

Mise en Bouche, starter, main & desert

Mise en Bouche

Starter

The Asparagus

Around the Green Asparagus of Provence,

« en royale », melt-in-the-mouth and salad,

iberian ham and Parmesan cheese, creamy egg yolk and bread crisps

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The Sweetbread

Fried Sweetbread medallion

roasted beetroot, Mas Amiel veal jus, watercress emulsion

Main

The Mediterranean Sea Bream

Aiguillette of Mediterranean Sea Bream,

stewed artichoke and spring vegetables, chicken stock, « Socca niçoise »

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The Veal

Picanha Veal in two cooking way ,

crispy polenta with sesame, vegetable tartare as chimichurri style

veal jus with tomato

Desert 

Cheese Trolley : Selection of 3 mature cheeses

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The Opera

« Joconde » biscuit with a touch of coffee, Valrhona Caribbean chocolate ganache,

dulcey/coffee ganache, coffee sauce, espresso sorbet

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The Soufflé

Citrus and imperial mandarin soufflé with orange caramel

Any change in the menu will be charged à la carte

Entrée : 18 € à la carte

Plat : 30 € à la carte

Dessert : 12 € à la carte

For more than 10 persons, an unique menu of your choice will be served for whole table

Restaurant L'Isle sur la Sorgue