La cantine de la Butte

A prestigious black mushroom known for its powerful, earthy aroma. Adds a luxurious and complex flavor to dishes.

Rich, creamy, and buttery foie gras. Served with a beetroot jelly to provide a tangy note that cuts through the richness. Usually enjoyed with bread.

A Thai-inspired soup based on coconut milk, creamy and flavored with aromatic herbs. It features sweet, sour, and slightly spicy flavors. Served with a crispy puff pastry.

An egg cooked slowly at low temperature to obtain a set but tender white and a runny, creamy yolk. Accompanied by a sweet onion cream and salted pork belly for contrast.

A thick and very tender cut of beef. Served with Albufera sauce (a rich sauce based on poultry velouté and spiced butter) and melting potatoes.

Firm, flaky white fish, roasted in the oven. Accompanied by winter vegetables and a butter sauce flavored with sweet Monbazillac wine and herbs.

Large pasta tubes stuffed with a creamy mixture of ricotta cheese and spinach. A classic Italian dish, tender and flavorful, served with a fresh salad.

A classic airy and light dessert with rich chocolate. Foamy and melt-in-your-mouth texture.

Simple Italian dessert consisting of a scoop of ice cream (usually vanilla) over which hot espresso is poured. Offers a delicious hot-cold and bitter-sweet contrast.

Pastry made of layers of crispy puff pastry alternating with a light cream and clementines. Crunchy and creamy texture with a fresh citrus note.