Vin & Marée Suffren Ecole Militaire

Full 3-course menu with à la carte choices. The 'All inclusive' version includes an aperitif, wine (one bottle for two), water, and coffee. Ideal for a worry-free gourmet meal.

Lunch menu with a selection of classic starters and main courses. Includes a gourmet coffee (coffee with small pastries) for dessert.

Menu for children under 12 years old. Includes a main course, an ice cream dessert, and a drink.

Small whole fish fried until crispy. Eaten with fingers by dipping them in tartar sauce.

Spicy Creole-style cod fritters. Golden and crispy exterior, moist interior. House specialty.

Rich and velvety soup made from rock fish. Traditionally served with rouille (garlic sauce) and croutons.

Prawns wrapped in crispy pastry. Served with a spicy tandoori sauce.

Raw salmon cubes marinated with fresh herbs, served with avocado. Fresh and light.

House-smoked salmon. Served with a blini (small thick pancake) and crème fraîche.

Six organic special oysters n°4. Plump and briny, served on ice.

Portion of large organic pink shrimp. To be peeled, firm and flavorful flesh.

Selection of starters served on a shared platter for the table. Price is per person.

Traditional dish made from dried and salted cod, emulsified with olive oil and sometimes potato. Creamy texture, served warm with salad.

Vegetarian platter with seasonal vegetables (pan-fried or steamed) and organic lentils. Garnished with crispy Jerusalem artichoke chips.

Mussels cooked in a pot with homemade butter sauce. Served with fresh fries.

Large composed salad with smoked salmon, avocado, sweet mango, black tomatoes, and a soft-boiled egg (perfect egg). Fresh and complete.

Marine version of Alsatian sauerkraut. Fermented cabbage served with an assortment of fish and seafood instead of charcuterie.

Sea bass fillet grilled on a hot plate (plancha). Drizzled with a dill butter sauce and garnished with salmon roe.

Raw salmon cut with a knife, seasoned with herbs and enhanced with wasabi pearls. Served with small potatoes.

Scallops lightly seared on the plancha. Tender and sweet, served with black rice.

Poultry dish simmered in a creamy white sauce with mushrooms and small onions. Tender meat and creamy sauce.

Selected cut of beef (steak) grilled. Served with a classic pepper sauce and potatoes.

Choux pastry filled with vanilla ice cream, topped with hot chocolate sauce. A gourmet classic.

Slice of thick and creamy vanilla custard on a shortcrust pastry. Dense and melting texture.

Fresh mango cubes marinated in a spiced syrup. A fresh and fruity dessert.

Molten chocolate cake (fondant) served warm with a scoop of cold vanilla ice cream.

Airy soufflé flavored with Grand Marnier orange liqueur. Served puffed and hot.

Brioche cake soaked in rum syrup. Served generously, can be shared.

Choice of artisanal ice creams and sorbets. Classic and fruity flavors.

Organic strawberry sorbet. Intense fruit flavor, icy and refreshing texture.

Rosé from the South of France. Simple and fruity.

Rosé from the Atlantic coast. Fresh, ideal for summer.

Mediterranean Rosé. Light and pale.

Very pale (grey) rosé. Very light and thirst-quenching.

Great gastronomic rosé. Structured and spicy.

Famous rosé from Provence. Elegant and aromatic.

Vintner's Brut Champagne. Fine bubbles and freshness.

Champagne with a dominant Pinot Noir. Vinous and fruity.

Pure Champagne, no dosage (sugar) or sulfites. Very direct and natural.

Classic Ruinart house champagne. Round and balanced.

100% Chardonnay. Famous for its clear bottle and refined taste.

Prestige Champagne. Complex blend of many years. Exceptional.