Bistro Des Marees

Menu Concept: “A Palette of French Cuisine”

A Culinary JourneyThrough French Art History

Immerse yourself in a curated dining experience that interprets the evolution of French art. From the fluid strokes of Impressionism to the vibrant clarity of Modernism, through texture, colour, and flavour. Each course is a gastronomic homage to a defining artist, with dishes designed to reflect the spirit of their iconic works and their transformative impact on visual expression.

Course 1:The Impression of Light and Colour

Artist: Claude Monet | Movement: Impressionism

Inspiration: “Water Lilies” and the vibrant interplay of light, reflection, and nature

Tuna Tartare

Crushed avocado, crème fraîche, lemon gel

Delicate textures and layered flavours reflect Monet’s soft brushstrokes and fluid transitions of colour.

OR
Marinated Beetroot & Goat Cheese Salad

Roasted beetroot, goat cheese mousse, candied walnut, orange & honey dressing

A colourful composition reminiscent of Monet’s garden - earthy yet vibrant, balancing light and depth.

Course 2:The Structure of Form and Place

Artist: Paul Cézanne | Movement: Post-Impressionism

Inspiration: Still life and Mont Sainte-Victoire, emphasizing structure, form, and harmony Roasted Pumpkin Soup

Coconut milk, toasted pumpkin seeds, herb oil

A composed and grounded course, rich yet minimalist highlighting natural form and geometric plating,

reflecting Cézanne’s architectural approach to composition.

Course 3:The Perspective of the Modern City

Artist: Gustave Caillebotte | Movement: Realism / Impressionism

Inspiration: “Paris Street; Rainy Day” and its dramatic linear perspective and urban realism

Pan Seared Barramundi, ratatouille & basil pesto

Pan Roasted Spring Chicken, new potatoes & rosemary jus OR

Fettuccine Bolognese, hand-cut beef ragout

Pesto Linguini, sun-dried tomatoes & roasted garlic

These mains represent a transition to modern life and the urban palette, earthy, robust, and complex.

Caillebotte’s influence is echoed in the dynamic plating and balanced perspectives of protein, vegetable, and sauce,

each element grounded in the familiar but elevated in composition.

Course 4:The Celebration of Colour and Simplicity

Artist: Henri Matisse | Movement: Modernism / Fauvism

Inspiration: “The Cut-Outs” and his bold use of colour, shape, and joyful minimalism

Tiramisu

Mascarpone mousse, coffee liqueur, cocoa

A clean, elegant finish, layered yet refined. Its bold contrast of tones and silky textures pays tribute to Matisse’s simplified but expressive forms.

Closing Note:

Each dish in this set menu has been thoughtfully crafted not only for taste but also as an edible canvas—inviting you to dine as the great French painters once dreamed: with imagination, intention, and a bold sense of beauty.