Biondi

Crispy fried croquettes stuffed with Iberian ham. Creamy and flavorful inside. Served with a wild garlic-flavored mayonnaise, ideal for sharing.

Thin slices of aged Holstein beef ham. Intense flavor and melting texture. Accompanied by a citrus cream for freshness.

Pastry pockets stuffed with melted Beaufort cheese and spinach. Crispy on the outside and soft on the inside. A gourmet starter with South American inspiration.

Crispy pockets filled with seasoned beef. Flavorful and juicy. Served with a light tomato water to balance the richness.

Raw salmon marinated with beetroot, offering a vibrant color and a sweet earthy taste. Tender and fresh texture. Enhanced by a caviar and lemon cream.

Roasted bone marrow served with shredded confit meat. Rich, fatty, and very flavorful. To be enjoyed spread on toasted brioche.

Diced raw tuna marinated in citrus juice. Fresh and tangy with a melting texture. Served with a creamy avocado cream and pomegranate seeds.

Charcoal-grilled octopus, tender with a smoky flavor. Accompanied by Peruvian huancaina sauce (cheese and mild chili), olive mayo, and avocado.

Poultry with crispy skin. Served with a rich yellow wine and morel mushroom sauce. Accompanied by butternut squash prepared in various ways.

Monkfish fillet seared on a hot plate, firm and pearly flesh. Topped with a creamy champagne and fennel sauce. Served with seasonal white asparagus.

Long-fibered beef cut from the flank, grilled over charcoal. Intense flavor and slightly firm but juicy texture. Served rare to appreciate its flavor.

Tender and marbled beef cut, grilled over charcoal. Rich flavor and melting texture. A steakhouse classic.

Angus beef sirloin steak cut in South American style. Grilled over charcoal for a smoky flavor. Fatty and very flavorful meat.

Beef tenderloin, the most tender cut. Lean and delicate, grilled to your preference. Exceptionally buttery texture.

Very large Holstein dairy cow sirloin steak, ideal for two. Marbled meat with a deep, mature flavor. Grilled to caramelize the exterior.

Australian Wagyu beef rump steak slices. Famous for its intense marbling (intramuscular fat). Extremely melting texture and rich umami flavor.

Imposing ribeye steak aged for one month. Maturation concentrates flavors and tenderizes the meat. Nutty taste and sublime texture, for meat lovers.

Shorthorn breed ribeye steak, aged for a long time (6 weeks). Very pronounced and complex flavor due to maturation. Grilled on the bone for more flavor.

Galician ribeye steak (Rubia Gallega), renowned as one of the best in the world. Very long maturation of 8 weeks. Characteristic yellow fat and unique spicy flavor.

All-chocolate dessert using Mexican cocoa. Play of textures with crunchy crumble and a thin tuile. Intense and not too sweet.

Dish centered around dulce de leche. Served as ice cream, light mousse, and crumble. Very indulgent, sweet, and caramelized.

Crispy meringue filled with cream and exotic fruits (mango, passion fruit). Accompanied by fresh sorbet and shiso leaves. Light and fruity.

Classic pastry composed of layers of puff pastry and vanilla cream. Garnished with fresh red fruits and served with strawberry sorbet. Crispy and creamy.

Frozen and alcoholic dessert made of lime sorbet drizzled with quinoa vodka. Very refreshing and digestive. Consume quickly before the ice melts.

Exotic ice cream coupe with sorbet and passion fruit. Drizzled with aged Plantation rum. Sweet, tangy, and warm blend.

Alcoholic dessert combining creamy vanilla ice cream and Suntory Japanese whisky. Sprinkled with crunchy nuts. A revisited Argentinian classic.

Traditional combination of cheese (aged Comté) and sweet fruit paste (quince). Simple and rustic sweet-salty mix. Served without bread.

Wine eau-de-vie from the southwest of France, aged 6 years in cask. Woody and fruity notes. Sip slowly at the end of the meal.

2001 vintage Armagnac, aged using the Solera method. Rich and complex with aromas of spices and dried fruits. Elegant digestif.

Rare 1998 Armagnac, bottled without reduction (cask strength). Powerful, concentrated, and very aromatic. For lovers of exceptional spirits.

Cider (apple) eau-de-vie from Normandy. Aromas of fresh apple and sweet spices. Round and warm on the palate.

White spirit distilled from small yellow plums (mirabelles). Very fragrant with the pure taste of the fruit. Drunk chilled or at room temperature.

Aged plum eau-de-vie, which gives it an amber color. Notes of candied fruit and wood. Traditional digestif.

Wild fruit eau-de-vie obtained by macerating and distilling raspberries. Intense and delicate aroma of red fruits. Dry and fragrant finish.

Williams pear eau-de-vie. Captures the very essence of ripe fruit. Very aromatic, fine, and persistent on the palate.

Classic cocktail based on French artisanal gin (often apple-based) and premium tonic. Fresh, bitter, and sparkling. Served with ice cubes.

Argentinian gin with local botanicals, served with tonic. Herbal and wild aromatic profile. A refreshing South American variation.

Argentinian gin infused with yerba mate, grapefruit, and eucalyptus. Unique taste, slightly bitter and very fresh. Served with tonic.

Mexican spirit made from blue agave. Vegetal, peppery, and earthy taste. Enjoy neat in small sips.

Aged rum from Puerto Rico, 2009 vintage. Aged in oak barrels, offering notes of vanilla, caramel, and spices. Smooth and complex.

Argentinian fortified and flavored wine made from the Bonarda grape. Herbal, bitter, and fruity notes. Drunk chilled as an aperitif or digestif.

Dry fortified white wine made from the Torrontés grape. Floral and citrus aromas with a hint of bitterness. Light and aromatic.

Organic French vodka distilled from quinoa seeds. Silky texture and very pure taste, slightly cereal-like. Very smooth on the palate.

Japanese blended whisky, renowned for its balance and finesse. Floral and slightly woody notes. An elegant and easy-drinking whisky.

Powerful Japanese whisky, bottled at high proof. Complex blend of malt and grain. Rich aromas of spice, oak, and fruit.

Prestigious wine eau-de-vie from the Cognac region. From the Petite Champagne cru. Refined, with floral and woody notes.

Collectible 1990 vintage Cognac. Very old, offering exceptional aromatic complexity (leather, tobacco, dried fruits). A rare tasting experience.

Espresso prepared with single-origin beans from Colombia. Balanced taste with good acidity and fruity notes. Served hot and black.

Decaffeinated Colombian coffee. Retains the coffee's aromas without the stimulating effect. Ideal for finishing the meal in the evening.

Double shot of espresso for more intensity and volume. Rich and full-bodied. Perfect for strong coffee lovers.

Selection of teas from the famous French house Mariage Frères. Choice between black, blue, red, or green teas. Served hot in a teapot.