Fitzgerald

A creamy dip made from chickpeas, tahini, lemon, and garlic, topped with za'atar (a Middle Eastern herb and spice blend). Savory, nutty, and tangy. Typically eaten with bread or chips.

Fresh Italian cow milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture. Rich and buttery.

Dry-cured Spanish ham thinly sliced. Salty, savory, and rich in umami. Served as a cold appetizer.

Semi-hard cow's milk cheese from the Netherlands infused with truffle pieces. Creamy texture with a distinct earthy truffle flavor.

A Mexican dip made from mashed avocados, lime, onion, and cilantro. Creamy and fresh. Served with crispy corn chips for dipping.

A creamy dip made from cured fish roe (cod or carp), olive oil, and lemon, enhanced here with truffle. Salty, savory, and smooth. Typically eaten with bread or crackers.

A hot French sandwich made with ham and cheese (Comté), toasted until crispy and melted. This version includes truffle for an aromatic earthy flavor.

Small, breaded and deep-fried rolls filled with a creamy béchamel sauce and bits of ham. Crispy on the outside, soft and savory on the inside.

A cold soup made from blended green peas, seasoned with mint. Topped with fresh goat cheese. Refreshing, light, and slightly sweet.

Very thinly sliced raw red tuna served with olive oil and sweet pepper. Delicate texture and fresh ocean flavor.

A salad of assorted tomato varieties served with a light foam made from burrata cheese and an olive condiment. Fresh, acidic, and creamy.

Fried prawns with a crunchy coating, served with a spiced curry mayonnaise and a Thai-style salad. Savory with a hint of spice.

A salad featuring tangy goat cheese paired with sweet beets and citrus fruits. A balance of creamy, earthy, and acidic flavors.

Raw beef minced and seasoned, served with Parmesan cheese and truffle oil. Rich, savory, and soft in texture.

A premium cut of chicken breast with the wing bone attached, served with sautéed chanterelle mushrooms and a smooth carrot puree. Tender and savory.

Octopus tentacles grilled to achieve a charred exterior while remaining tender inside. Served with beet hummus and crispy artichokes.

White fish fillet served with a sauce flavored with galangal (a root similar to ginger but more citrusy). Accompanied by layered sweet potato.

A whole tomato hollowed out and filled with a mixture of bulgur wheat and dried fruits. A savory dish with sweet accents.

A thick, tender cut of beef tenderloin served with Béarnaise sauce (emulsified butter, egg yolks, and tarragon) and pan-fried potatoes.

Long, flat pasta served with prawns in a creamy sauce made from coconut milk and green curry paste. A fusion of Italian and Thai flavors.

Long, flat pasta tossed with vegetables, tomatoes, and basil. A light and fresh vegetarian pasta dish.

A large veal chop on the bone, smoked with hay for a distinct earthy aroma. Served as a sharing portion for two people.

A whole sole fish dredged in flour and pan-fried in butter, lemon, and parsley. Served as a sharing portion for two. Delicate, flaky, and buttery.

Boiled potatoes mashed with milk and butter until smooth and creamy.

Assorted vegetables stir-fried quickly in a wok to retain crunch and flavor.

A fresh salad made with a variety of salad leaves.

Macaroni pasta with ham and truffle, likely served in a creamy sauce or gratin style.

Fresh avocado served simply with olive oil and lemon juice.

Eggplant glazed with sweet and savory miso paste, then grilled or baked until soft.

An assortment of fine cheeses selected by Marie-Anne Cantin.

A rich and airy chocolate dessert seasoned with a touch of sea salt and olive oil to enhance the chocolate flavor.

Thinly sliced raw pineapple infused with star anise. Served with a refreshing lime and mint sorbet.

A meringue-based dessert with a crisp crust and soft, light inside, topped with tart rhubarb and served with grapefruit sorbet.

Choux pastry balls filled with vanilla ice cream and topped with chocolate sauce and whipped cream (Chantilly).

A selection of frozen desserts. Sorbets are fruit-based and dairy-free, while ice creams are creamy and milk-based.