Casimir

Traditional soup made with caramelized onions and broth. Served gratinéed with 24-month aged Comté cheese and toast. Sweet, savory, and comforting flavor.

Scallops baked with a light champagne sabayon. Sprinkled with crispy breadcrumbs (pangrattato). Tender and creamy texture.

Breaded and fried croquettes filled with a creamy ham mixture. Served with a mild red pepper sauce (piquillos). Crispy on the outside, melting on the inside.

Frog legs sautéed with garlic and parsley. Seasoned with a herbaceous chimichurri sauce and lemon. Tender flesh reminiscent of chicken.

Cooked egg served over spinach and gratinéed with Scamorza (smoked Italian cheese). Served with toast. A rich and melting dish.

House-smoked trout fillet. Served fresh with raw cream, fennel, and a zesty carrot-ginger condiment. Delicate smoky flavor.

Traditional small stuffed pasta from Piedmont with ricotta. Served in a butter sauce flavored with sage and lemon. Sweet and creamy.

Classic French bistro dish: hard-boiled eggs topped with mayonnaise. Enhanced with bottarga (dried fish roe) for a hint of the sea and tarragon.

Zucchini flower stuffed with melted cheese, fried in a light tempura. Served with Choron sauce (tomato-based béarnaise). Crispy and flavorful.

Homemade fine poultry sausages. Served with criolla sauce (South American condiment with onions, peppers, and vinegar). Ideal for sharing.

Langoustines served raw for maximum freshness. Accompanied by a cold almond soup, crispy ham pieces, and peaches. A refined sweet and savory mix.

Lasagna prepared with a meatless bolognese sauce. Broiled with Mont d'Or, a creamy and powerful mountain cheese.

Breaded and fried eggplant slice, Viennese schnitzel style. Served with Parmesan, arugula, and a creamy Caesar sauce.

Fresh fish of the day according to the market. Served with simmered borlotti beans and rouille sauce (Provençal mayonnaise with garlic and saffron).

Tender veal cut (rump) from the Basque Country. Topped with a classic pepper sauce and served with homemade fries.

Reinterpretation of Japanese ramen. Fresh homemade noodles, roasted pork, marinated soft-boiled egg, and 'Nduja (spreadable spicy pork sausage). Rich and spicy broth.

Boneless guinea fowl meat, stuffed and rolled. Served with creamy mashed potatoes and sautéed wild mushrooms.

Whole tomato stuffed with a mixture of ricotta, spinach, and lentils. Served with a light goat cheese emulsion sauce. Fresh vegetarian dish.

Red tuna seared on the outside and raw inside. Served on homemade noodles in a sesame broth enhanced with spicy 'Nduja.

Grilled veal steak from the Basque Country. Served with a pepper sauce and homemade fries.

Crispy fried chicken revisited. Served with gochujang sauce (Korean chili paste), a sweet corn cream, and coleslaw. A mix of American and Korean flavors.

Grilled Iberian pork cut, renowned for its flavorful fat. Served with barbecue sauce, green beans, and small roasted potatoes.

Imposing one-kilo rib of beef to share. Holstein breed meat, aged 21 days for intense tenderness and flavor. Served roasted.

Noble cut of beef in a crust. The fillet is coated with a mushroom and ham stuffing, then baked in golden puff pastry.

Traditional rustic dish. Whole cabbage stuffed with pork, braised and served with a rich bone marrow jus.

Classic French family cuisine. Beef and sausage stew simmered with vegetables. Served with gratinéed bone marrow.

Crispy homemade fries.

Mashed potato balls mixed with choux pastry and fried. Airy and melting.

Creamy mashed potatoes, rich in butter.

Crispy romaine lettuce tossed in a creamy Caesar dressing.

Selection of seasonal vegetables cooked simply.