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.

Foie gras from Cotte and chocolate from Ome Chocolate Factory
In a tartlet, smoked with cocoa peels, mucilage chutney and Tien Giang chocolate, mucilage caramel, raw bean chouchou

Cauliflower with old Laguiole cooked in Brioche
Vinum Preceptoris sauce, roasted cauliflower cream, old Laguiole ice cream

All the flavors of a pissaladière
Fresh marinated and crispy anchovies, strong onion broth, Focaccia croutons, onion ice cream, thyme gel

Camargue Bull Gardiane cannelloni
Textured potatoes, fillet of bull, strong juice of a Gardiane

Black mullet fillet from the high seas, just pearly
Working on seasonal squash, oranges, chestnuts and Maltese sauce

IGP Camargue rice served crispy
Onsen egg, hay, old Comté, mushroom textures, fried porcini mushrooms.

Duck from the Rice Fields with fig leaf flavors
Fillet cooked in fig leaves, parmentier of thighs with parsnips, toast with gratin stuffing, roasted parsnip, duck jus.

Anne’s Camargue honey in honeycombs
Combined with hive products, propolis, wax, pollen, citric touch

Camargue apricot textures
Glazed, creamy, raw and cooked, combined with almond

“Semuliki Forest” chocolate, pure Uganda origin, 68%
From the Ome factory in a warm tartlet, mucilage sorbet with bean flakes.

The Mas cheese platter