Caché

A creamy specialty based on smoked cod roe. Smooth texture and pronounced iodized taste. Usually enjoyed spread on bread.

Fish roe served with a flavored cream. The roe bursts in the mouth, releasing a saline flavor. Accompanied by a cream with smoky notes.

A soft brioche brushed with a flavorful crustacean bisque. A blend of buttery sweetness and seafood aromas.

Raw tuna cut into small cubes, seasoned with umeboshi (salted plum) and egg yolk for creaminess. Fresh and oceanic.

Firm-fleshed fish served raw or lightly aged. Accompanied by a beetroot sauce and fresh herbs.

Thin slices of raw langoustine, seasoned with saffron and black lemon. Delicate and melt-in-your-mouth texture.

White-fleshed fish prepared using the Japanese ikejime method to preserve quality. Served raw with Mediterranean flavors.

Assortment of lean tuna and fatty tuna (toro), served with a Japanese citrus jelly. Rich and melt-in-your-mouth.

Delicate white fish served with wild asparagus and a herbaceous vinaigrette. Fine and vegetal flavors.

Marine mollusks served raw on ice. Saline flavor and slippery texture. Enjoy plain or with a squeeze of lemon.

Slices of raw sea bream enhanced by a citrus chili paste (yuzu kosho). Fresh with a spicy note.

Slices of raw greater amberjack served with wasabi and toasted buckwheat. Firm texture and delicate taste.

Thin slices of smoked sea bass seasoned with a mild chili vinaigrette. Subtle smoky flavor.

Red tuna, seared on the outside and raw on the inside. Served with a citrus soy sauce.

Raw langoustines served with peanut sauce and crispy seaweed. Mix of textures and exotic flavors.

Slices of raw bonito served in a light tomato broth. Umami flavor and freshness.

Barbecued langoustine, seasoned with mild spices (vadouvan). Smoky flavor and tender flesh.

Mussels marinated in a vinaigrette sauce, served with brioche bread. Tangy and aromatic flavor.

Whole fish grilled over charcoal. White, firm, and flavorful flesh. Price varies by weight.

Tuna piece to share, grilled. Ikejime preparation for optimal flesh quality. Rich flavor close to red meat.

Mix of fresh leaves seasoned with an original vinaigrette. Light and refreshing.

Crispy Asian cabbage prepared with peanuts and herbs. Vegetal and nutty flavor.

Tender potatoes with shoyu butter, topped with dried mullet roe (bottarga). Rich umami flavor.

Assorted vegetables grilled over wood fire, enhanced with a Peruvian yellow chili sauce. Smoky and slightly spicy taste.