Restaurant & Bar 19.20 by Norbert Tarayre

A fresh Italian spun-paste cheese, creamy inside. Served with marinated tomatoes for acidity and refreshing basil.

Raw beef, coarsely cut with a knife and seasoned. Accompanied by an original mustard ice cream that adds a spicy kick and a temperature contrast.

Mackerel fillet with skin grilled over a flame. The pronounced taste of the fish is balanced by the acidity of the red fruits and the crunch of the pistachios.

A sophisticated starter based on the egg. The white is worked into a light texture, garnished with a creamy yolk, accompanied by melting leeks and flavored with truffle.

Oven-baked sea bass with a smoky note. Served with mussels, kale, and beans for a complete seafood dish.

Rockfish with fine flesh, served with a rich and aromatic sauce inspired by the traditional Provençal fish soup.

Duck of a breed renowned for its tender meat, roasted with mild spices. Served with artichoke hearts.

Young roasted pork, offering very tender meat and crispy skin. Accompanied by carrots and grapes for a sweet and savory touch.

Noble and tender cut of veal, simply roasted. Served with apricots for sweetness and melting leeks.