Camélia

An egg with a crispy exterior and runny interior. Served with wild mushrooms and bay leaf-infused oil. Savory and earthy.

Land snails served in their shells with parsley and garlic butter. Tender texture and rich herbal flavor. A French classic.

Grilled squid paired with spicy chorizo. A surf and turf combination with smoky and peppery flavors typical of the Basque Country.

Tender leeks served with a sweet and sour vinaigrette and crumbled hard-boiled eggs. Fresh, vegetal, and slightly tangy.

Raw beef cut coarsely by hand and seasoned. Melting texture and pronounced beefy flavor. Served cold.

Rich and creamy soup made with various rockfish. Intense sea flavor, served with typical accompaniments like rouille.

The chef's special starter, which changes daily according to market produce. Available only at lunchtime on weekdays.

Lunch formula including a starter and a main course of your choice. An ideal option for a complete weekday meal.

A hearty meal served on Sundays, combining breakfast and lunch. Includes several savory dishes, pastries, and a wide selection of desserts.

Rigatoni pasta served with lobster and gratinated in the oven. Rich, creamy, and flavorful with a melting texture.

Delicate white fish fillet, served with potatoes and samphire (sea plant). Accompanied by a creamy white butter sauce.

The chef's selection of the day's fish. Preparation varies according to availability. Served only at lunchtime on weekdays.

Duck thigh slow-cooked in its own fat until very tender. Served with sweet shallots and very thin, crispy potatoes.

Tender piece of roasted veal with sage-infused butter. Topped with a traditional creamy sauce. Mild and delicate flavors.

The chef's selection of the day's meat. Ask your server for details. Available at lunchtime on weekdays.

Grilled octopus, tender inside and crispy outside. Slightly smoky marine flavor.

White fish with a fine flesh, grilled to preserve its tenderness. Delicate taste and light texture.

Whole grilled lobster, renowned for its firm and sweet flesh. A luxurious and flavorful dish.

Large grilled shrimp. Firm and juicy flesh with a sweet seafood flavor.

Black Angus beef steak, known for its marbling and tenderness. Grilled to your preferred doneness.

Flavorful cut of beef with a slightly firmer texture than the fillet. Grilled to enhance the meat's aromas.

Tender and lean chicken breast, simply grilled. Mild and light flavor.

Confit lamb pieces then grilled on a skewer. Melting texture and rich characteristic lamb flavor.

Side sauce for grilled dishes. Choose from available options.

Side dish of your choice for your main course (vegetables, potatoes, etc.).

Osciètre quality sturgeon eggs. Firm pearls with golden reflections, marine and nutty flavor. Served chilled.

More generous portion of French Oscietra caviar. Ideal for sharing. Rolling texture and subtle taste.

The most prestigious caviar, large grey pearls. Unique creamy and buttery texture. A luxurious experience.

Large portion of Beluga caviar. Exceptional pearls for special occasions. Delicate flavor with a long finish.

A revisited classic Paris-Brest. Choux pastry filled with multiple hazelnut textures and flavored with tonka bean. Rich and indulgent.

Fruity and light dessert composed of biscuit and pear in various forms (confit, crémeux, fresh). Sweet and vanilla-scented.

A sophisticated tart combining the crispness of the pastry, the sweetness of vanilla, and the comforting taste of caramelized apple.

Tangy dessert highlighting lemon in various textures, enhanced by marigold, a flower with citrus notes. Fresh and vibrant.

Original creation featuring honey and lemon. A blend of sweetness and acidity with an herbaceous note of thyme.

Airy dessert based on crunchy meringue, filled with vanilla cream and fresh raspberries. The hint of basil adds aromatic freshness.

An indulgent combination of intense vanilla and pecan. A play on textures between the crunch of the praline and the smoothness of the mousse.

A great pastry classic. Puff pastry and caramelized choux buns filled with cream. Both crispy and creamy texture.

100% chocolate dessert exploring different intensities and textures. Ideal for cocoa lovers.

Soft brioche dipped in a mixture of eggs and milk, then pan-fried in butter. Served warm with caramel and ice cream. Very indulgent.

Selection of French cheeses, aged to perfection. Usually served with bread.

Dry white wine from Burgundy. Known for its minerality, freshness, and citrus notes. Very elegant.

Aromatic white wine from the Rhône Valley (Viognier grape). Intense notes of apricot, peach, and white flowers. Rich and creamy.

Red wine from the Rhône Valley (Syrah grape). Fruity, spicy, and structured, with smooth tannins.

Red wine from Burgundy (Pinot Noir grape). Aromas of red fruits and earth, silky and refined texture.

Brut Champagne from a renowned house. Fine bubbles, fresh and balanced taste with notes of brioche and fruit.