Django - Restaurant Pigalle

Large, fleshy green olives from the Puglia region of Italy. They have a sweet, buttery flavor. Ideal for an aperitif.

Small crispy fried croquettes, soft on the inside. They combine the sweetness of zucchini, the saltiness of feta, and the freshness of mint.

High-quality anchovy fillets caught in the Cantabrian Sea. They are known for their firm flesh, intense and lightly salty flavor, preserved in oil.

A cold Italian dish composed of thin slices of veal covered with a creamy tuna and caper sauce. Served with pickles for a touch of acidity.

Breaded and fried feta cheese block, served hot. Drizzled with honey and sprinkled with sesame seeds for a crispy and melting sweet and savory combination.

Fresh Italian pasta filata cheese with a creamy heart. Served with soft Italian bread (focaccia) and a basil sauce.

Spicy beef meatballs, grilled or pan-fried. Served with a piri-piri chili sauce balanced by mango.

Thin slices of raw marinated sea bream. The vinaigrette combines the fruity sweetness of peach with the heat of jalapeño chili.

Sautéed wild mushroom mix, served with a light potato foam and a runny egg yolk. A rich and textured dish.

Breaded and fried Milanese-style cutlet. Served with a bitter radicchio salad and pickled cucumbers to balance the richness.

Chicken pieces presented as lollipops, lacquered with a sweet sauce of honey and fermented black garlic. Mustard seeds add crunch.

A revisited version of lasagna where the pasta is fried for crispiness. Served with an airy mozzarella foam.

Tender octopus tentacles, then grilled. Served with rattes potatoes and a sweet umami sauce with miso and maple syrup.

Large Italian tubular pasta served with prawns (gambas). The sauce is a concentrated crustacean bisque, rich in flavor.

Dried and lightly smoked beef ham from Galicia, Spain. The meat is marbled, tender, and very fragrant.

Thin slices of roasted veal served cold. Accompanied by a herbaceous sorrel pesto, Parmesan cheese, and capers.

Ear-shaped pasta served with shrimp. The sauce is a light emulsion made from crustacean broth.

Raw red tuna cut into small cubes. Seasoned with a tangy and spicy vinaigrette, served on a base of creamy turmeric yogurt.

Raw fish served fresh with a creamy black fermented garlic sauce. Pomelo pieces add a bitter and sweet citrus touch.

Whole or cut squid, roasted in a pan or oven. Simply seasoned with garlic and parsley to enhance the marine flavor.

Fresh buffalo mozzarella with a creamy center. Served with a cold green vegetable soup, a South American herb sauce, and a crispy cheese tuile.

Zucchini filled with a vegetarian mixture of peas and feta. Served with a spicy tomato sauce and a creamy sauce.

Classic French starter of cooked leeks served cold with a vinaigrette. Enhanced here with sweet figs and crunchy black radish.

Plate of three aged French cheeses: a creamy brie, a cendré goat cheese, and a Saint-Nectaire pressed cheese.

Chocolate cake, cooked on the outside with a molten center. Served warm with a decadent salted caramel sauce.

Airy and light strawberry dessert. Accompanied by strawberries marinated in a sage-scented syrup.

Light and foamy preparation based on Saint-Marcellin cheese. Offers an airy texture while retaining the cheese's distinct flavor.

Red wine from the Rhône Valley. Blend of Cinsault and Grenache grapes, generally offering notes of red fruits and spices.

Natural red wine from Languedoc. 'Glou-glou' style, meaning it is very drinkable, fresh, light, and fruity.

Atypical red wine from Alsace blending several grape varieties. Described as a striking and memorable wine.

Red wine from Roussillon. A southern wine, likely structured and sunny thanks to the Carignan and Mourvèdre grape varieties.

Red wine from the South-West based on Merlot. Expect a round wine with black fruit aromas.

Wine from the Loire using carbonic maceration. This technique produces very fruity, supple, and low-tannin wines.

A Beaujolais cru (Morgon) made from Gamay. Structured wine with notes of stone fruits like cherry.

Cabernet Franc from the Loire. Fresh and spring-like wine ('Hanami') with delicate vegetal and red fruit notes.

Red wine from Burgundy (Pinot Noir). Elegant and fine, from the prestigious Chassagne-Montrachet appellation.

Grand Burgundy wine from the Volnay appellation. Renowned for its finesse, violet aromas, and silky texture.

Organic white wine (Demeter) from the Rhône. Blend of Chardonnay and Vermentino, offering freshness and floral aromas.

Unfiltered (natural) white wine from Alsace. Typical blend of the region, likely cloudy with a rich and lively texture.

Spanish white wine from rare indigenous grape varieties (Malvar, Verdoncho). An original discovery.

White wine from the Loire. Creative blend of three major white grape varieties, offering complexity and minerality.

White wine from the Luberon (Provence). Fresh and aromatic Mediterranean blend, with notes of citrus and white flowers.

Dry white wine from Burgundy (Chablis). Known for its great freshness, lively acidity, and mineral notes (gunflint).

Chardonnay from Beaujolais. Often rounder and fruitier than its Burgundy neighbors, easy to drink.

White wine from the Loire (Sauvignon Blanc). Famous for its smoky ('fumé') and gunflint aromas, as well as its citrus notes.

White wine from Sicily made from the Zibibbo grape (Muscat of Alexandria). Very aromatic, with floral and apricot notes, often dry and mineral.

Exotic and fruity cocktail based on vodka and passion fruit. Vanilla adds a sweetness that balances the acidity of the lime.

Timeless classic cocktail that highlights whiskey. Mixed with a little sugar and bitters for a strong and aromatic drink.

Light and bitter aperitif of Italian origin. Mixture of bitter liqueurs (Campari, Cynar) topped with sparkling water.

Cocktail category balancing the acidity of lemon and sugar. You choose your preferred base spirit.

Spicy version of the classic Martini. Vodka and dry vermouth are enhanced by the heat of green chilies.

Energizing cocktail combining vodka and espresso. Rich, creamy, and sweet, ideal at the end of a meal.

Very popular Italian sparkling cocktail. Composed of sparkling wine (Prosecco), sparkling water, and a bitter or floral liqueur of your choice.

Iconic cocktail with a perfect balance of bitter, sweet, and strong. Composed of equal parts gin and bitter liqueurs.

Refreshing and spicy cocktail thanks to ginger beer. Served with your choice of spirit and lime.

Spicy version of the Margarita (Tequila, lime). Infused with jalapeños for a touch of heat.