Audass' by Pierre Lambert

An artisanal flavored butter that changes according to the chef's inspiration. Creamy texture and rich taste. Ideal for accompanying bread at the start of a meal.

Egg prepared with Japanese flavors, likely marinated (ajitsuke) or soft-boiled with a soy-mirin seasoning. Tender texture and runny yolk. Usually enjoyed cold or warm.

A revisited version of the Spanish potato omelet. Thick, fluffy, and flavorful. Often shared as a tapa.

Thin slices of raw fish (sea bream) seasoned with Japanese citrus (yuzu). Fresh, delicate, and tangy. Eaten with chopsticks.

Finely minced raw beef seasoned with a spicy fermented soy paste. Rich in umami with a melt-in-your-mouth texture. Enjoyed fresh.

Tender octopus salad with seaweed and crunchy cucumber. Fresh and briny with an interesting interplay of textures. Perfect as a light starter.

Semi-cooked or raw fish (bonito) served with wakame seaweed and cucumber. Pronounced marine flavor and refreshing texture.

Cooked mussels seasoned with fresh basil. An aromatic marriage of seafood and herbs. Eaten with fingers or a seafood fork.

Savory Japanese pancake filled with shrimp, often topped with brown sauce and mayonnaise. Soft inside and flavorful. A comforting 'street food' dish.

A bowl of rice prepared according to the chef's signature recipe. Likely seasoned or garnished with special ingredients. Side dish or small plate.

Bowl of rice topped with a high-quality breaded Iberian pork cutlet. Juicy and crispy meat, often served with egg and onions. A complete and rich dish.

Hot noodle soup with chicken broth, with a twist of grapefruit acidity and nasturtium pepper. An original balance of richness, saltiness, and acidity.

Warm ramen served with shrimp, crunchy peanuts, and the unique aroma of shiso (Japanese basil). Fresh and textured.

Rich and comforting noodle soup with spicy pork. Intense soy broth. Hearty and warm dish.

A cold and original version of ramen with salmon and tangy notes of raspberry and sorrel. Refreshing and surprising.

Roasted bone marrow enhanced with a spicy miso crust. Very rich, fatty, and melt-in-your-mouth. To be spread on toast.

Luxurious sushi piece topped with warm seared foie gras. Hot-cold contrast and melt-in-your-mouth texture. Rich and decadent.

Fried fish pieces in batter, served with a sweet and sour spicy sauce. Crispy on the outside and tender on the inside. Ideal for sharing.

Melting eggplant cooked with Japanese condiments (soy sauce, mirin, miso). Sweet and savory flavor and very tender texture.

Salmon preparation inspired by Khmer flavors, likely with coconut milk, lemongrass, and spices. Aromatic and exotic.

Fresh Italian cheese with a creamy center, served with a seasonal accompaniment. Mild, milky, and rich.

Tuna briefly seared on the outside and raw on the inside, served with a spicy Thai sauce. Fresh and spicy.

Chinese-style omelet filled with shrimp and vegetables, often served with a sauce. Fluffy and flavorful.

A homemade mashed potato dish, likely rich in butter or with a special seasoning from the 'Gigi' house. Smooth and comforting texture.

Audass homemade fries. Crispy and golden, perfect for snacking.

Grilled skewers of pork belly wrapped around emmental cheese. Melt-in-your-mouth and flavorful with a grilled taste.

Soft steamed buns filled with salmon. Cloud-like texture of the bun contrasting with the filling. Eaten by hand.

Very thin slices of raw beef marinated and flavored with basil. Light and fresh dish.

A bold dish combining the powerful creaminess of melted camembert with the spiciness of wasabi. Liquid and smooth texture. An original taste experience.

Dessert based on tangy lemon cream topped with a light verbena mousse or emulsion. Fresh, light, and fragrant.

Cream puff drizzled with chocolate sauce. A French pastry classic, indulgent and sweet.

Creative dessert combining the airy, sweet texture of cotton candy with the tanginess of yogurt and the salty touch of black olives. A surprising mix of flavors.

Signature cocktail based on champagne, flavored with rose and lychee. Floral, sparkling, and elegant.

Glass of prestigious French sparkling wine. Dry, fresh, and effervescent. Ideal for celebrating or whetting the appetite.

Bitter and sparkling Italian cocktail based on Prosecco, bitters (like Aperol or Campari), and soda water. Refreshing and colorful.

A variation of the Spritz using St-Germain elderflower liqueur. Floral and sweet flavors, very fragrant.

Classic Portuguese lager beer. Light, golden, and thirst-quenching.

Selection of craft beers with varied profiles. Blanche (mild and cloudy), IPA (hoppy and bitter), or Pale Ale (balanced).

Fruit juice, likely freshly pressed or artisanal. Sweet and vitamin-rich.