Alluma

Celeriac prepared in the style of an Italian Cacio e Pepe. Served with pecorino cheese and plenty of black pepper. A rich and flavorful vegetarian dish.

Roasted butternut squash served with a harissa-spiced beurre blanc sauce. A blend of creamy sweetness and spice.

Marinated raw fish served with fermented buttermilk, sweet figs, and frikeh (toasted green wheat). A fresh dish with varied textures.

Roasted fennel accompanied by Turkish Tulum cheese, drizzled with honey brown butter and sprinkled with za'atar. Anise, salty, and sweet flavors.

Cooked beets until slightly caramelized, served with creamy burrata and poppy seeds. A classic marriage of earth and cream.

Tender confit celeriac served on labneh (drained yogurt cheese) with spinach. A mild and creamy vegetable dish.

Duck breast served with Yemeni flatbread and a romesco sauce with peppers and almonds. Accompanied by small diced vegetables and chorizo.

Rolled cabbage leaves stuffed with spinach, served with a herb cream and concentrated celery juice. A sophisticated vegetarian dish.

Charcoal-grilled octopus, served with smoked eggplant puree and a herb chimichurri sauce. Enhanced by a garum (fermented fish sauce) vinaigrette.

Pasta stuffed with mushrooms and ricotta, served with cured pork cheek (guanciale) and chanterelles. Garnished with grated dried egg yolk.

Charcoal-cooked fish, served with a sweet celery cream and roasted cabbage. Topped with a tangy mustard seed sauce.

Breaded and fried lamb brains until crispy. Served with a spicy sauce and a poached egg with a runny yolk.

A selection of aged cheeses. Ideal for finishing the meal before dessert.

Ultra-creamy chocolate crémeux (Namelaka) served with sesame ice cream. Accompanied by a red fruit coulis for acidity.

Dessert made with mascarpone and crispy kadaïf pastry (angel hair). Enhanced with frangipane and prunes flavored with Tonka bean.

Complete lunch set menu including a starter, a main course, and a dessert. Limited choices from the daily selection.

Partial lunch set menu, allowing you to choose either a starter and a main, or a main and a dessert.

A complete 6-course menu to discover the chef's cuisine. Includes fish, lamb dishes, and two desserts. A vegetarian option is available upon prior request.