Au 35

A cold, smooth green soup made from zucchini, avocado, and fresh herbs (mint, basil). Served with crumbled goat cheese. A very fresh and light dish.

A fresh Italian cheese with a creamy heart, served with a variety of colorful heirloom tomatoes. Drizzled with virgin olive oil. A rich and refreshing Italian classic.

Raw salmon fillet marinated in salt, sugar, and spices, enhanced with Sichuan pepper. Accompanied by a creamy avocado puree. A melt-in-your-mouth starter with subtle spicy notes.

A rustic rabbit meat pâté with hazelnuts for crunch. Served with a sweet onion jam and pickled vegetables. Usually enjoyed with bread.

Spread made from crushed sardines mixed with tarama (cod roe). Garnished with samphire (sea plant) and a spicy wasabi cream. Pronounced marine flavors.

Fatty duck foie gras cooked at low temperature, seasoned with fine salt. Served with a sweet wine jelly and toasted bread. Melting texture and rich, buttery taste.

Twelve Burgundy snails baked in garlic and parsley butter. Served hot in a small dish. Traditionally eaten by dipping bread in the butter.

A Moroccan-inspired specialty: crispy phyllo pastry pie filled with chicken, vegetables, and honey. A mix of sweet and savory flavors and mild spices.

Tubular pasta served with a creamy cheese sauce, spicy chorizo, and pieces of tomato. Sprinkled with parmesan. A rich and comforting pasta dish.

A vegetarian dish of seasonal vegetables gently cooked with honey and aromatics. Enhanced with fermented black garlic and cashews. Flavorful and slightly sweet.

Pork chops slow-cooked and glazed with a rosemary sauce. Accompanied by small potatoes and a light vegetable soufflé. Tender and flavorful meat.

Tender lamb chop roasted with aromatic herbs and black garlic. Served with coarse mashed potatoes and green vegetables. Intense flavors and juicy meat.

A large, fresh, and exotic composed salad with shrimp, avocado, quinoa, and citrus. Dressed with a Thai-inspired sauce. Light, tangy, and fragrant.

Classic salad with lettuce, crispy breaded chicken, egg, croutons, and anchovies. Dressed with a creamy parmesan and garlic sauce. Hearty and flavorful.

Thin slices of marinated raw beef, served with pesto, fresh mushrooms, and Italian cheese. Accompanied by sautéed potatoes. Cold and delicate dish.

Thick and very tender cut of beef fillet (200g). Served with a rich sauce (often truffle or foie gras), fries, and vegetable soufflé. A classic of French gastronomy.

Raw salmon cut into small cubes and seasoned with tart green apple. Served with salad and sautéed potatoes. Fresh and light.

Roasted white fish fillet served with a creamy citrus and turmeric sauce. Accompanied by pan-seared avocado and saffron rice. Mild and fragrant flavors.

Tuna steak quickly seared (raw center) on a hot plate. Served with sweet potato puree and broccoli. Enhanced with Japanese salted plum seasoning.

A selection of three French cheeses: a blue (veined), a fresh goat cheese, and a comté (pressed cheese). Served with bread, often at the end of the meal before dessert.

Vanilla cream dessert covered with a thin layer of crunchy caramelized sugar. Creamy inside and crispy on top.

Individual chocolate cake with a warm molten center. Served with a scoop of vanilla ice cream. An intense chocolate dessert playing on hot and cold.

Seasonal fruits baked with almond cream or sabayon, lightly browned. Served hot or warm. Sweet and fruity.

Cream cheese cake on a speculoos biscuit base. Topped with cooked apples and pears and milk caramel. Creamy and indulgent.

Fresh strawberries served in a light verbena-infused syrup. Accompanied by whipped cream. A fresh and fragrant dessert.

Modern version of lemon tart: shortbread base, lemon and yuzu cream, and meringue served separately or beautifully arranged on the plate. Tangy and textured.

Three scoops of organic artisanal ice cream. Flavors to choose from such as strawberry, lemon, vanilla, or caramel. Simple and refreshing.

Lunch menu served on weekdays. Includes a choice of a starter and a main, or a main and a dessert, from the day's specials.

Full lunch menu served on weekdays. Includes a starter, a main, and a dessert from the day's specials.

Fixed-price menu available in the evening and on weekends. Offers a limited choice of starters, main courses, and desserts from the house classics.

Still or sparkling mineral water in 50cl bottles.

Large bottles of still or sparkling mineral water.

Sugared or sugar-free carbonated drinks.

Fruit juices served by the glass.

Classic French lager beer, light and refreshing.

Strong Belgian blonde ale, with fruity and spicy notes.

Local artisanal beer from Paris.

Espresso coffee in a capsule. Available in different intensities or decaffeinated.

Tea from the famous French house Mariage Frères. Several varieties available (black, green, flavored).

Bordeaux red wine. Generally structured with red fruit notes.

Red wine from the Graves region of Bordeaux. Often elegant with smoky notes.

Prestigious red wine from Saint-Émilion. Rich, round, and complex, based on Merlot.

Médoc red wine. Robust and tannic, dominated by Cabernet Sauvignon.

Red wine from the Moulis-en-Médoc appellation. Balanced and full-bodied.

Red wine from Burgundy made from Pinot Noir. Light, fruity, and delicate.

Red wine from the Rhône Valley. Spicy and warm.

Organic red wine from the Rhône Valley. Fruity and spicy, easy to drink.

Red wine from the Northern Rhône Valley (Syrah). Aromas of black fruits and peppery spices.

Red wine from the Northern Rhône Valley (Syrah). Elegant, mineral, and fruity.

Red wine from the Southern Rhône Valley. Powerful and generous.

Great wine from the Rhône Valley. Very complex, powerful, and spicy.

Red wine from the Southwest (Malbec). Dark, tannic, and intense.

Provence rosé wine. Pale, dry, and refreshing.

Rosé wine from the Rhône Valley. Fruity and aromatic.

Bandol rosé wine. More structured and gastronomic.

Dry white wine from Burgundy. Round, buttery with good acidity.

White wine from the Loire (Sauvignon Blanc). Very dry, mineral, and citrusy.

Aromatic white wine (peach, apricot). Round and fragrant.

White wine from the Northern Rhône Valley. Full-bodied and floral.

White wine from the Northern Rhône Valley.

Great white wine from the Rhône. Very complex, powerful, and spicy.

Sweet/liquorous white wine from the Southwest. Sweet, ideal for foie gras or desserts.

Spanish red wine.

Argentinian red wine made from Malbec. Fruity and round.

Sparkling wine from Champagne. Festive and elegant.

Rosé Champagne. Fruity and delicate.

Branded Champagne. More complex special cuvée.

Champagne from a great house. Renowned finesse and elegance.

Simple Bordeaux red wine.

Red wine from Beaujolais. Light and fruity (Gamay).

Rosé wine by the pitcher.

Simple Bordeaux white wine.