Tompouce

Seafood soup served with rouille and toast.

Burrata cheese with tomatoes, balsamic vinegar, olive oil, and fresh basil.

Smoked salmon on toast with lemon, onion, and parsley.

Beef carpaccio with olive oil, balsamic vinegar, arugula, and parmesan cheese.

Cheese croquettes served with a small salad.

Fish soup served with toast, rouille, and grated cheese.

Mussels served with chips in various preparations including white wine, cream, provencal, or curry and coconut cream.

North Sea fish gratin served with cooked potatoes and vegetables.

Scampi served with rice and a curry-coconut sauce.

Scampi in garlic butter served with rice.

Breaded plaice fillet served with chips and tartare sauce.

Steak tartare served with chips and sauces.

Beef steak served with mixed salad, chips, and a choice of sauces.

Chicken stew in cream sauce inside puff pastry, served with mixed salad and chips.

Veal blanquette served with cooked baby potatoes.

Lamb chops in garlic butter served with potato gratin and salad.

Rib-eye steak served with jacket potatoes and mixed salad.