La CaVe à Montreuil - Restaurant and wine bar

Small stuffed pasta flavored with wild garlic. Served with thin slices of melting, aged Italian cured pork fat.

Egg baked in a ramekin with fresh cream and a mushroom topping. Creamy texture to be enjoyed with a spoon or bread.

Duck foie gras prepared as a terrine at low temperature, flavored with Banyuls sweet natural wine. Melting and rich in flavor.

Elongated shell-shaped shellfish grilled with garlic and parsley. Accompanied by a fresh seaweed condiment.

Roasted beef bone served hot. The melting marrow can be spread on toast, simply enhanced with fleur de sel.

Traditional pâtissier charcuterie. A duck and ceps mushroom filling cooked in a crispy puff or shortcrust pastry.

Cuttlefish cut into a pinecone shape (matsukasa) and pan-seared. Served with small sweet peppers and crunchy sea vegetables.

Grilled duckling breast, served pink. Accompanied by small new potatoes and a house sauce.

Tender and flavorful cut of beef, coated in a creamy blue cheese sauce. Served with rich Bordier butter mashed potatoes.

Creamy Italian rice cooked with truffle. Garnished with artichoke pieces and parmesan shavings.

Oven-baked white fish fillet. Served with an umami sauce made from fermented soy (miso), seasonal vegetables, and seaweed.

Salmon seared on the outside and raw on the inside (mi-cuit). Accompanied by tender broccoli and enhanced with lime and Japanese wasabi.

Large bone-in beef cut, from Scotland, grilled for two or more people. Served with creamy mashed potatoes.

Very creamy cheesecake, baked at high temperature to achieve a dark caramelized crust. Specialty of the Basque Country.

Reimagined version of the Italian dessert with spreadable chocolate and banana. Accompanied by a light apple mousse.

Tangy lemon dessert, presented in a modern way. Served with lavender-flavored ice cream.

Thick slice of brioche dipped and pan-fried in butter. Served hot with caramel, maple syrup, and a scoop of vanilla ice cream.

Upside-down baked caramelized pear tart. Served with vanilla-scented cream and a hint of Sichuan pepper.

Original dessert mixing sweet and savory. Herbal thyme ice cream with a caramel coulis infused with black olives.

Hot drink of your choice (coffee, tea, or decaf) served with a generous assortment of homemade mini-desserts and petit fours.

Selection of aged cheeses, usually served with bread.