GrandCœur

Dried and smoked Spanish beef charcuterie from León. The meat is thinly sliced, offering a tender texture and a pronounced salty and smoky flavor. Served here with garlic-rubbed bread to enhance the flavors.

A fresh, summery salad combining the sweetness of watermelon with the creaminess of avocado and the saltiness of feta. Cucumber adds crunch, while mint and pistachio add aromatic notes and texture. A light and refreshing dish.

Meaty tomatoes slowly confited to concentrate their sweet and tangy flavors. Accompanied by creamy burrata, salty anchovies, and capers for a classic Mediterranean balance. Flavored with oregano.

Thin slices of French raw beef, served cold. The tender meat is seasoned with a peppery arugula pesto and garnished with savory parmesan shavings. A classic, light, and flavorful starter.

Fresh sardines from Brittany seared on a hot plate (plancha). Served with aniseed fennel, fresh coriander, and a vierge sauce with olive oil and herbs. A dish with intense marine flavors.

Snails prepared in a Provençal style, usually with tomato, garlic, and olive oil. Here flavored with tarragon and fine herbs. A traditional French specialty with a firm yet tender texture.

Large shrimp sautéed with a mixture of garlic and parsley (persillade). The shrimp meat is firm and juicy, enhanced by aromatic herbs. Enjoyed hot, often eaten with fingers to peel.

Fresh raw fish of the day cut into small cubes. Seasoned with aguachile (spicy Mexican lime marinade), green apples for acidity and crunch, and coriander oil. Fresh and zesty.

Hollowed-out vegetables filled with a confit lamb mixture, prepared in the Nice style. Accompanied by vierge sauce, olives, and a rich meat jus. A flavorful and comforting Provençal dish.

Fresh wild fish prepared 'alla ligure', a typical Italian style from Liguria with olives, pine nuts, and Mediterranean vegetables like zucchini and tomatoes. The flesh is tender and delicately flavored.

Italian vegetarian dish made with fried eggplant and tomato sauce, gratinated in the oven. Here revisited with a smoked scamorza cheese espuma and crispy fried shallots. Melting and rich in flavor.

Raw beef cut coarsely by hand for texture, seasoned with classic condiments. Served with potatoes and quail eggs. A traditional raw meat dish.

Fresh long pasta (linguine) served with pieces of lobster. The sauce is a rich bisque made from crustacean shells, enhanced with small diced vegetables. A luxurious and flavorful pasta dish.

Whole free-range chicken, roasted in the oven for crispy skin and juicy meat. Marinated with lemon and thyme, served with grandmother-style potatoes. A convivial dish designed to be shared.

Traditional Provençal fish stew served in two stages. First, a rich broth with raw fish and rouille toasts (garlic and saffron sauce), then the whole poached fish. A classic of Mediterranean cuisine.

A classic dessert composed of poached peaches, vanilla ice cream, and raspberry coulis. Here flavored with verbena for a fresh herbaceous note. Sweet, fruity, and creamy.

Iconic Italian dessert alternating coffee-soaked biscuits and layers of creamy mascarpone cream. Dusted with cocoa. Rich, creamy with a pleasant coffee bitterness.

A rich and silky white chocolate dessert cream. Contrasts with the fresh acidity of raspberry sorbet and red fruit coulis. A perfect balance between sweet and tart.

Creamy egg flan flavored with milk jam (dulce de leche), offering notes of intense caramel. Served with a vanilla-scented whipped cream. Smooth texture and a very indulgent taste.

Light and airy mousse made with premium Valrhona dark chocolate. Accompanied by blueberries for a fruity touch. Intense cocoa, low sugar.

Selection of aged artisanal cheeses, chosen by the chef. Served with seasonal jam to complement the savory flavors of the cheeses. Ideal to finish the meal before dessert or instead of.