UA tasting for a discovery of the Camargue terroir around the vegetables, fish and meats of our region, with some surprises on the way…

Food and wine pairing (4 glasses)

We source our ingredients from local producers who bring the Carmaguais terroir to life

– Fresh fish from Côté Fish caught locally in the Mediterranean.
– Vegetables grown by our market gardener at Mas Coquillou in the sandy soil of Aiques-Mortes.
– PDO olive oil from Moulin Castelas in the Baux de Provence valley,
– vinegars from the Vinaigrerie des Remparts d’Aiques-Mortes, aged in oak and chestnut barrels for 18 months,
– Camarque PDO bulls from Alazard & Roux
– Free-range beef and pigs reared 20 km away by Burgos,
– Fresh organic herbs grown using permaculture methods by the Omeeterra garden in Orgon.
– Jams made by La cuillère gourmande, a master jam-maker near Sommières,
– Friand bread from our artisan baker in Aiques-Mortes.

The key words at La Table de Marius are freshness, seasonality and locality.

Duck foie gras as a calisson
Calissons cream, melon chutney, calisson granola, calisson ice cream

Like a fried egg with seasonal vegetables
Candied yolk, false white, ratatouille, gazpacho, pan con tomate

Our version of The Tielle Sétoise
Rock octopus in a tomato stew, smoked octopus, octopus pudding, chimichurri sauce.

Camargue bull Gardiane in potato cannelloni
Potatoes in textures, fillet of bull, reduced juice of a Gardiane.

Small-scale fishing monkfish worked like a Bourride
Aioli, toasted hollandaise, Mas Coquillou vegetables, marsh herbs and broth infused with verbena from the garden.

Basil flavored gnocchi
Summer truffle, tomatoes, smoked eggplant, Romesco sauce.

Mediterranean red squid, duck
Squid stuffed with duck, in accras and pan-fried, work on zucchini, olive crackers and duck juice

Grand cru vanilla from Madagascar, Tahiti and Mexico
In textures: Grand cru vanilla from Madagascar, Tahiti and Mexico
In textures: creamy, fluffy, frozzy and crunchy.

Apricot and almond, lavender from the Mas
As a clafoutis, roasts, lavender blanc manger, full fruit apricot sorbet

Chocolate 63% pure origin Peru
Sacher and Namelaka biscuit, hot chocolate sauce, cocoa sorbet, crispy hazelnuts.

Mas cheese platter