Le Safran Seasonal Menu OLD

Le Safran - Seasonal Menu

Creamy Autumn soup, 130

Seasonal pumpkin with roasted seeds, accompanied with fresh whipped cream cheese.
Chef’s Garden 160

Mozarella di bufala with Gêne pesto, artichoke hearts, sun-dried tomatoes, and eggplant caviar.
Atlas Trout from “Royal Domains” 180

Homemade gravlax, marinated in passion fruit vinaigrette, pink berries, and crisp zucchinis.
Variation on butternut squash and goat’s cheese 150

Fresh goat’s cheese crisp with “Domaines” honey, roasted and caramelized butternut squash, sprouts and seeds
Quinoa 140

Tabbouleh-style quinoa pearls refreshed with mint and coriander, green apple and raisins, citrus emulsion.
“STORY” Caesar 170

Parmesan crisp, romaine heart with Caesar sauce, and anchovy fillets candied in olive oil. With chicken, or prawns or smoked salmon.
“Miso” Salmon fillet, 280

Lacquered with miso, pan-fried spinach and broccoli quinoa.
Catch of the day, 270

Stuffed with autumn mignonette, creamy celeriac, iodized fishbone juice.
Rock octopus and “Le Safran” prawns 260

Roasted with garlic and olive oil, fine mashed potatoes with preserved lemon, “Taliouine” Saffron pistil cream.
Scallops 290

Glazed with citrus butter, thin carrot purée with a lemon risotto.
Marinara pasta 220

Pasta “Paccheri”, with seafood, skimmed with shellfish juice.

“Miso” Salmon fillet, 280

Lacquered with miso, pan-fried spinach and broccoli quinoa.
Catch of the day, 270

Stuffed with autumn mignonette, creamy celeriac, iodized fishbone juice.
Rock octopus and “Le Safran” prawns 260

Roasted with garlic and olive oil, fine mashed potatoes with preserved lemon, “Taliouine” Saffron pistil cream.
Scallops 290

Glazed with citrus butter, thin carrot purée with a lemon risotto.
Marinara pasta 220

Pasta “Paccheri”, with seafood, skimmed with shellfish juice.

Chicken Supreme 240

Golden chestnuts, thin mushroom mousseline, parsleyed apples, reduced juice with thyme and rosemary.
Entrecote heart 260

Potato feuille à feuille with hazelnut butter, pumpkin mousseline, skimmed juice with woodland flavors.
Fillet of beef fondant 280

Cooked in its own balsamic jus, sweet potato fondant, mushroom duxelle, blue cheese marrow cromesquis.
Rack of lamb 280

Roasted with herbs, creamy polenta, tangy artichoke, peas and thyme flower juice.
Autumn-scented risotto 220

Mushroom cream simmer, parmesan cream.
Gluten-free pasta 200

Autumn vegetables basilic pesto.

Coastal fish with “Tagine” condiments 250

Vegetables marinates in “Chermoula” sauce, served with olives, preserved lemon and a tomato coulis with coriander.
Shrimp Tagine 260

Shrimps lightly spiced with Moroccan Harissa, crushed tomatoes with garlic and cumin, “Chermoula” fennel and marinated olives.
Chicken “M’hamer” 230

Cooked with olives and preserved lemon, scented in saffron pistils.
Autumn Tagine 240

Beef shank with sweet spices, goldened almonds and seasonal quinces caramelized with honey and cinnamon.

« Story » Macaroon 90

Blueberry cream, wild berry coulis.
Destructured carrot cake 90

Cream cheese mousse, carrot and walnut, mango sorbet.
« Story » chocolate fondant 90

With flowing heart, salted butter caramel ice cream.
Autumn delight 90

Soft brownie with chocolate and chestnut ganache, textured pear.
Refreshing lightness 90

Seasonal cut fruits.
Ice cream & Sorbets. 90