Fall Cuisine at St Tropez

Fall has arrived and Chef Gerald Barthelemy is taking the opportunity to introduce a couple of comfy but healthy options to ease our guests into the colder months!

The brand new menu is featuring additions like the Veloute Dubarry (creamy soup made with cauliflower, truffle and potatoes), our returning much appreciated Fougasse Forestiere (mushroom flatbread topped with parmesan, truffle oil and arugula) or the Tartelette aux Courgettes (thin zucchini tart with a hearty combination of thyme flower, tomato coulis and sea salt). For the most part, we are adding “seasonal unprocessed ingredients” dixit our Executive Chef and “all of them will be available through the end of the year”.

But the star of the show has to be found out in the grilling section with an impressive 12 oz pan-seared ribeye steak which will be served with a Bordeaux red wine sauce, mashed potatoes as well as a couple of seasonal greens. After the successful introduction of the hanger steak earlier this year, St Tropez is now targeting the next level of meat lovers with this delightful and juicy addition.

The other changes on the menu include a few revisited French classics such as a Pate en Croute Artisanal (handcrafted chicken and duck pate en croute mixed with dry figs and parsley), a Poulet Saute Chasseur (roasted farm chicken breast served over a wild mushroom creamy sauce with mashed potatoes, French beans and green peas) and the new version of one of our best sellers, the Tartare de Saumon (Atlantic salmon tartare with green apple, coriander, shallots, ricotta cheese and Espelette pepper).”

On the wine list, Yohann Pecheux is introducing 2 new Rhone whites with the Blanc Artesis 2016 starting at $14 by the glass as well as the Ranvier Vin Gourmand 2017 only available by the bottle. From a red perspective, 2 new Provence additions are making an apparition on the menu for the season which are respectively a 2012 vintage from Les Valentines and a Côtes de Provence Barbanou, both available by the glass, half bottle and bottle. A new red fruits full bodied Bordeaux is also starting its journey at the restaurant, a Lalande de Pomerol 2015 vintage from Château Saint André with mint and eucalyptus perfumes. Last but not least, we will continue to propose the Rosé Club 44 St Tropez 2018 throughout the year given the huge success it had during the summer and the steady client’s demand.

We hope we will see you soon to try our new fall menu and of course Bon Appetit!”

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