La Bringue

A fresh Italian cheese made from mozzarella and cream, offering a rich and creamy texture. Served here simply with arugula and cherry tomatoes for freshness.

Breaded and fried croquettes filled with shredded duck meat. Crispy on the outside and tender on the inside, enhanced by Basque chili.

Raw sea bream cubes seasoned with Japanese flavors. A fresh starter combining delicate fish with crunchy cucumber and a rich peanut sauce.

Raw salmon fillet marinated in salt, sugar, and beetroot, giving it a purple color. Served with a sweet pea puree.

Rings or pieces of squid coated in Japanese breadcrumbs (panko) and fried until golden. Served with an herb and caper mayonnaise sauce.

A cold and creamy soup of green spring vegetables, flavored with mint. Enhanced with stracciatella (creamy center of burrata) for richness.

A classic of French cuisine, these snails are cooked in their shells with garlic and parsley butter. To be enjoyed hot in sauce.

Raw minced beef seasoned with Thai-inspired herbs and spices. Fresh and fragrant, accompanied by crunchy garnishes.

Raw fish "cooked" in an acidic marinade based on lime juice (leche de tigre). A fresh and tangy Peruvian dish, served with coconut-infused rice.

Small square pasta stuffed with cheese, a specialty from the South-East of France. Served here with crayfish and a creamy sauce slightly flavored with wasabi.

Long Italian pasta served with Bresaola (air-dried beef) and cured, salted mullet roe (Bottarga). A dish with intense, salty marine flavors.

Salmon fillet briefly seared on the outside and left raw inside, thinly sliced. Served with a sweet puree and crispy fried onions.

A take on a classic Thai dish: grilled and sliced Black Angus beef. Served with an herb sauce (chimichurri) instead of the traditional Thai sauce, and a puree.

Mixed salad of romaine lettuce, croutons, parmesan and creamy Caesar dressing. Topped with a very crispy Japanese-style breaded chicken fillet.

High-quality Spanish charcuterie board, including cured ham and spicy sausage (chorizo). Ideal for an aperitif.

A board combining a selection of cheeses and charcuterie, or only a variety of cheeses depending on your choice. Perfect for sharing.

Hot ham and cheese sandwich, revisited with truffle flavors. Served gratinated with a small arugula salad.

Selection of three French cheeses with varied textures: a creamy one (Brillat-savarin), a hard-paste one (aged Comté), and a goat cheese one (Rocamadour).

Rich chocolate cake with a molten center. Served with thick crème fraîche and crushed dried fruits.

Light and airy dessert made from whipped fromage blanc and whipped cream. Served fresh with red berries.

Fresh cheesecake on a biscuit base, topped with a salted caramel sauce. Creamy and indulgent.

Cocktail based on dark rum and ginger beer, served with lime. Spicy and refreshing.

Cocktail based on vodka, ginger beer and lime. Traditionally served in a copper mug.

Bitter and sparkling Italian aperitif. Made with Prosecco, a bitter (like Aperol) and sparkling water.

A more luxurious version of the classic Spritz, replacing Prosecco with Champagne and enriched with gin and honey.

A light Italian lager-style blonde beer. Light, refreshing and slightly bitter.

A British India Pale Ale beer. Hoppy, aromatic with citrus notes and a pronounced bitterness.

Non-alcoholic beverages (sodas, juices, etc.).

Espresso coffee.