Alphonsine Paris XVI

Large snails, typically prepared with garlic butter and parsley. Tender texture and rich herbal flavor. To be enjoyed hot with bread for the sauce.

Cured ham served in thin slices. Salty flavor and melting texture. A charcuterie classic.

Dry sausage cut into rounds. Rich, meaty flavor, firm texture. Ideal as an appetizer with bread.

High-quality Iberian pork ham. Characteristic nutty flavor and melting fat. Served in thin slices.

Cured, smoked, and spiced beef, served in slices. Tender texture and flavor enhanced by spices (pepper, coriander).

Breaded and fried croquettes, crispy on the outside and melting on the inside. Often filled with cheese or meat.

Broccoli with tahini sauce (sesame paste). A mix of crunchy vegetables and creamy, nutty-flavored sauce.

Fresh green beans served with creamy Burrata. A fresh starter combining the crunch of vegetables and the smoothness of Italian cheese.

Raw sea bream marinated in citrus juice. Fresh and tangy dish, tender texture of the fish 'cooked' by the acidity.

Choice cut from Iberian pork, located at the front of the loin. Very tender and juicy meat, usually grilled.

Lamb lightly seared on the outside and raw inside, cut into thin slices. Served cold or warm with a marinated sauce.

Flat white fish, firm and fine flesh. A noble fish, often pan-seared or roasted, with a delicate taste.

Large piece of beef to share (approx. 1kg), grilled or roasted. Marbled, juicy, and flavorful meat.

Assortment of aged cheeses. May include soft, hard, or blue cheeses. Served with bread.

Sweet dishes to end the meal. The selection likely varies by day.