Villa Sainte Anne Hôtel - Restaurant - Porquerolles

The Menu

From Tuesday to Saturday

Menu created by Benjamin Dufossée, head chef of La Villa Sainte Anne
Sous-chef de cuisine: Bérengère Lavaur
Desserts by Lori Palard

Starters

  • THE TOMATO

    15.00

    Old-fashioned tomatoes, cucumber jelly, mozzarella espuma, tangy red onion and crispy bread

  • THE SERIOUS

    18.00

    Amberjack carpaccio marinated in beetroot, citrus reduction with verbena, mango

  • LA LENTILLE

    16.00

    Lentil salad, pomegranate, feta, roasted hazelnuts, fresh herbs

Main courses

  • The LEAN

    26.00

    Roasted filet of lean meat, spelt risotto with basil, spring onion, parmesan emulsion

  • THE PIG

    30.00

    Confit of south-western pig's breast, corn in all its states

  • THE SEA BASS

    28.00

    Fillet of sea bass, roasted yellow courgette, stuffed courgette flower, piquillo chive vinaigrette

Desserts

  • CHEESE

    12.00

    Assortment of mature cheeses and dried fruits

  • CHOCOLATE

    12.00

    Cookie with 3 chocolates, praline, coffee ice cream

  • THE STRAWBERRY

    14.00

    Fresh local strawberries, Babka, herbaceous ice cream

  • PEACH AND BLACKBERRY

    15.00

    Peach and blackberry Pavlova