The new menu of Restaurant Marquet

Veal carpaccio

When is a restaurant said to be good? When one eats well there!…

With a view always to staying in this category, a new chef has just been welcomed to the Marquet team. Within only a few days, Sergi had prepared a new menu with Emilio, our patisserie chef. It has been completely rethought, simplified and modernised. In one word: better!

Here is a brief overview.

The appetisers conserve their timeless charm: Joselito ham, ham croquettes and charcuterie, Italian charcuterie, homemade foie gras (yes, it’s prepared here at Marquet), caviar, Carpier smoked salmon (see photo), anchovies, cod fritters, cheeses…

The salads have been reformulated, only their names remain. For cheese enthusiasts, tomato/mozzarella or goat’s cheese. For lovers of fish and seafood, tuna belly, smoked salmon (new) or Kamchatka crab.

A new category: cold specialities and cold soups, such as prawn or veal carpaccio (see photo), steak tartare prepared before you, and three soups including a refreshing vegetable and strawberry gazpacho (see photo).

With regard to pasta, Sergi has opted for linguini with three accompaniments, including the original version of carbonara sauce, that is to say without cream (see photo). Much better, in fact!

Then, the hot dishes. Here we range from the simple, such as the panaché of seasonal vegetables, to the sophisticated, such as the beef tournedos rolled in Joselito panceta with foie gras! Between these two, please pay particular attention to the fried ‘estrellats’ eggs, accompanied with fried potato. Nor let us forget two classic dishes: the duck breast in Armagnac and the 500g. Irish entrecote.

Fish? Yes, of course! Apart from the fish-of-the-day which you can discover there and then, savour our Icelandic cod fillet or treat yourself to THE grilled lobster.

Now we arrive at the desserts, the domain of MasterChef Emilio. Let us focus upon two wonders. The first: the cheesecake which will surely cause you to exclaim that it is the best you have ever tasted. The second wonder is truly surprising: a sweet burger! A dessert of Dulcey chocolate with caramelised mint, fruit, and a little more chocolate (see photo)… The other desserts offer the same degree of pleasure.

View the full menu here. Come for lunch or for dinner chez Marquet. You will feel Sergi’s and Emilio’s dynamism throughout the dishes we serve.

It must be said, something new is happening at Marquet!

Promotion Comtesse du Barry Foie Gras

Foie-gras-Comtesse-du-Barry-Marquet

As from 29th. July, Marquet is promoting Comtesse du Barry foie gras. As the choice is so wide, here is a brief tutorial:

A block or whole?
A whole foie gras is not manipulated in any way. It is composed of one or two whole ‘lobes’ of liver. A block of foie gras contains emulsified foie gras, guaranteeing a homogeneous taste. It allows one to discover this pleasure at least cost.

Duck or goose?
When you taste goose foie gras, you will appreciate its finesse, delicacy and elegance. It is pinker in appearance than duck foie gras. The latter asserts itself more in the mouth.

How to serve?
Always cool, never iced. Allow it to breathe for 15 minutes before slicing it with an unserrated knife previously rinsed in warm water.

And to accompany?
Beware of clichés… avoid very sweet wines. Marquet would recommend a wine from Alsace, or from Hungary or vintage port.

Let us return to our current promotion of three identical foies with a discount of 25% on each other individual foie. This offer will cease when our stocks are exhausted! A visit to Marquet is essential!

Wellcome to our new website

Captura-home-web-Marquet-Gourmeterie

Here is the new Marquet website. What will you find here ? A large virtual shopwindow : our wines, our spirits,and our refined grocery delicacies. The Marquet universe : our history, our not-to-be-missed products and our private collection (should absolutely be visited). Practical information about our restaurants : online reservation and menus. And also, the list of all the wines we stock.

Please note that the site is a shopwindow, not an online shop. Given the quality of our products, we prefer to sell in person. Equally, in this ever more virtual and remotely-connected world, personal contact becomes a real privilege, especially when seated around a good bottle of wine, and sharing some appetising speciality.