Restaurant Skab
7 Rue de la République,
30000 Nîmes

Open From Tuesday Evening to Saturday
Lunch : 12h00 to 13h15
Dinner : 19h30 to 21h00
 

04 66 21 94 30

Our Menus

 Starter & Dish or Dish and dessert – 50 €
Starter, Dish, Dessert –  55 €
Starter, Dish, Dessert & Cheese – 60 € 

Bouchées Apéritives

*****

Squid spiced with chilli from Mr Colautti. Sand carrots and candied fennel. Ivory sauce with the scent of fennel.

*****

Saddle of Provence lamb roasted in a sauté pan, crispy Finger of lamb shoulder confit. Squash crushed with butternut and onion confit. Sliced lamb juice with argon oil.

*****

Cheese Platter from Mr Vergne & goats cheese from Mr Rio

*****

In the spirit of a crêpe Suzette, mousseux with orange zest, citrus supremes, mandarin sorbet.

*****

Mignardises et confiseries

Truffle menu

Bouchées Apéritives

*****

Scallop carpaccio with black truffle. Foie gras cubes. Truffle Chantilly. Spirulina panna cotta

*****

Heritage vegetables with Melanosporum truffle, roasted and foamed parsnip, bonbon swede and cream and slivers of root chervil. Some truffle shavings

*****

Butter roasted John-Dory. Stuffed conchiglioni with leak and truffle. Steamed baby leek. Truffle butter sauce

*****

Pause Fraicheur

*****

Rack of veal cooked slowly in a truffle broth. Mouthful of sweetbread cooked in foaming butter. Salsify with juice, ratte potato gnocchi with truffle. Veal juice flavoured with foie gras and truffle.

*****

Tomme cheese made from two milks “croque” style with Melanosporum truffle

*****

Pré Dessert

*****

Choice of Dessert from “A la Carte”

 

170 € per person

With 4 glasses of wine – 230 €

Menu Plaisir

Bouchées Apéritives

*****

Amuse-Bouche

*****

Fillet of skate wing cooked in a court bouillon, creamy butternut with lime zest. Slivers of lemon caviar and caper leaf tempura

*****

The fish of the day. Between two sheets of two-tone lasagne: chard, confit peppers and pan-fried artichokes. Iodized sauce with Mediterranean oyster. 

OR

Organic guinea fowl from the Beauregard farm in 3 ways: the fillet roasted on the bone, the neck stuffed and the leg confit. Slowly cooked sand carrot with olive oil from Mr Jeanjean. Guinea fowl juice with thyme.

*****

Cheese Platter from Mr Vergne & goats cheese from Mr Rio

*****

Pré Dessert

*****

Choice of Dessert from “A la Carte”

*****

Mignardises et confiseries

In 6 services – 95 €
With 3 glasses of wine – 140 €

Menu Dégustation

Bouchées Apéritives

*****

Scallop carpaccio with black truffle. Foie gras cubes. Truffle Chantilly. Spirulina panna cotta

*****

Ballotine of trout from Les Fumades with watercress, endive section with citrus fruits. Lemon grass / ginger broth.

*****

The fish of the day. Between two sheets of two-tone lasagne: chard, confit peppers and pan-fried artichokes. Iodized sauce with Mediterranean oyster.   

*****

Pause Fraicheur

*****

 Organic guinea fowl from the Beauregard farm in 3 ways: the fillet roasted on the bone, the neck stuffed and the leg confit. Slowly cooked sand carrot with olive oil from Mr Jeanjean. Guinea fowl juice with thyme.

*****

Cheese Platter from Mr Vergne & goats cheese from Mr Rio

*****

Pré Dessert

*****

Choice of Dessert from “A la Carte”

In 8 services – 130 €
With 4 glasses of wine – 190 €

Menu Inspiration

The Chef propose a 10 courses menu,
created from the A la Carte and his inspiration !
This menu will be served to the whole table,
it is served for lunch until 12h45 and for dinner until 20h45

 

10 courses at – 165 €
With 5 glasses of wine – 235 €

Menu Kids

Children menu under 12 years old
Two formulas to choose according to their appetite
2-course meal at 30 €
3-course meal at 38 €