Du Mardi Soir au Samedi

Pour le Déjeuner de 12h à 13h15

Pour le Dîner de 19h30 à 21h

 

Attention,
le restaurant sera fermé

du 25 septembre
au 2 octobre 2023 inclus.
Réouverture le 03 octobre pour le dîner.

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

Menu Dégustation

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

Bouchées Apéritives

*****

Mosaic of heritage tomatoes from Cailloux. Mediterranean red tuna slice rolled in a Thai basil leaf. “Pineapple” tomato sorbet. Madras curry flavoured coconut cream.

*****

Pan fried squid with Cévennes chili pepper from Mr. Colautti. Vegetable broth foam, a few colorful carrots and candied fennel. Sauce with hints of fennel.

*****

Fish caught off our coasts, served with a two-color lasagna, confit bell pepper with Jeanjean olive oil, and cauliflower florets and foam. Sauce Ivory with Mediterranean oysters from Guy Sanchez.

*****

Refreshing Break: Raspberry / Chartreuse / Herb Sorbet.

*****

Camargue bull beef tenderloin tournedos roasted in a sautoir. Crispy tube filled with creamy eggplant and tarragon. Bull jus made in the style of “Agriade Saint-Gilloise”.Rack and saddle of lamb from Provence roasted in a sautoir. French-style peas served in a sucrine lettuce leaf. Lamb jus with olive oil from M. JeanJean.

*****

Cheese Platter from Mr Vergne & goats cheese from Mr Rio

*****

Pré Dessert

*****

Choice of Dessert from “A la Carte”

 

Menu Plaisir

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

Bouchées Apéritives

*****

Amuse-Bouche

*****

Courgette in various ways: foam raised with olive oil in a courgette flower. Mashed courgette in tempura. Creamy and natural courgette.

*****

John Dory: Pan-seared fillet of John Dory. Vegetable cannelloni made with celery root and fregola pasta. Sarda, artichoke, and candied onion. Sauce Barigoule with Manjolive saffron.

Or

Poultry – Three preparations of farm-raised poultry from the Baeza brothers: roasted breast on the bone, stuffed thigh, and quenelle. Caponata made with sun-kissed vegetables in a warm tomato gazpacho jelly. Poultry jus with candied lemon.

*****

Cheese Platter from Mr Vergne & goats cheese from Mr Rio

*****

Pré Dessert

*****

Choice of Dessert from “A la Carte”

*****

Mignardises et confiseries

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

Bouchées Apéritives

*****

Pan-seared red mullet fillet.
Vegetable cannelloni with cabbage, a few dots of red cabbage coulis.
Whipped butter with fresh lemon.

*****

Roasted slice of duck breast from the Gubernat farm.
Tender butternut squash, ravioli filled with confit duck leg.
Duck jus with honey from La Reine et le Loup, flavored with Sichuan pepper.

*****

Cheese Platter from Mr Vergne & goats cheese from Mr Rio

*****

Poached local plums, thyme-infused crepe roll,
pieces of candied mirabelles
Ice cream infused with thyme.

*****

Mignardises et confiseries

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 €