Le 21 Juin à partir de 20h, La Table du Cantemerle vous invite à sa soirée festive animée par le groupe d’Alain Rattier (Jazz) à l’occasion de la Fête de la Musique. Tout au long de l’été, venez également profiter de nos soirées animées Live Music (à partir de 20h) : Jeudi 15 juin : Freetime…
DetailsStarting at 7 pm, Jérôme Héraud, head chef at La Table du Cantemerle, accompanied by the sculptor Cyril Mendjiski, proposes: A 3-course menu with wine A glass of champagne Bouches d’émotion sculpturale / sculpted hors d’oeuvres Fresh sardines from the Mediterranean, pressed tomatoes with basil, Royal sea bream, Shellfish, Mediterranean vegetables, lime and raspberry Cactus Throughout…
DetailsFor this occasion, the Chef Jerôme Héraud and his team propose a seasonal brunch full of spring flavors. On the menu : A selection of cured Italian meats Mixed salad leaves, Artichoke and Parmesan Label Rouge Smoked Salmon Primavera pecorino salad and sun dried tomatoes Lamb roasted with thyme and lemon from the garden Grilled…
DetailsFrom April 6th, the restaurant opens its doors for lunch with the Menu Fraicheur (Wednesday, Thursday and Friday). From March 31st: – Saturday and Sunday lunch with the Menu Gourmand. – Tuesday, Wednesday, Thursday, Friday and Saturday diner with Menu Carte Gourmand. From April 7th, enjoy our Sea Food Buffet and Dessert Buffet every Friday…
DetailsChoose one of our 2 deals to transform your lunch into a truly relaxing afternoon: Enjoy the hotel’s amenities as a restaurant customer. We offer two formulas to transform your meal at La Table du Cantemerle into a moment of well-being : – SPA DAY, including a 1 hour body treatment with our masseurs and…
Details” Jerome Héraud, Head of “La Table du Cantemerle” and Maître Restaurateur, like’s to sublime, with a resolutely Mediterranean cuisine honoring regional and local produce. “
DetailsRoasted jumbo prawns with Timut Nepal pepper, stuffed with curried courgette, sun dried tomatoes and lemon (Serves 4) Ingrédients : 8 beautiful jumbo prawns 200 g 8 small courgettes with the flowers 200g yellow tomato “ananas” 200g black tomato “noire de Crimée” 200g green tomato “verte green zebras” 200g red tomato “Marmande” Timut Nepal pepper 2…
DetailsPimientos del Piquillos peppers stuffed with crab, courgettes, olives and lemon (Serves 6) Ingrédients : 4 large crabes 18 pimientos del piquillos 6 large courgettes 4 lemons 200g of black Olive 1 small pot of salmon eggs Basil leaf Oregano leaf Marjoram leaf Chives Salt Freshly gorund pepper Olive oil Preserved lemon syrup Espelette pepper (mild…
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