ÉPI Plage 1959

Loup de Mer en Croûte de Sel

Whole sea bass baked in a salt crust, preserving its delicate flavors and moist texture, served with seasonal vegetables.

$85

Salade Niçoise Classique

A vibrant salad featuring fresh tuna, crisp green beans, ripe tomatoes, olives, and a light vinaigrette, embodying the essence of Provence.

$42

Filet de Boeuf Rossini

Tender beef fillet topped with pan-seared foie gras and a rich truffle sauce, a luxurious French classic.

$98

Tarte Tropézienne

The iconic brioche pastry filled with a light and creamy custard, a sweet tribute to Saint-Tropez.

$28