La Habana.Paris restaurant cubain Paris 13ème

Small fried fritters made from cod, herbs, and spices. Crispy on the outside and soft on the inside. Eaten hot, often with a chili sauce.

Fritters made from malanga, a tropical tuber similar to taro. Dense and starchy texture with a fried crust. Served with a homemade sauce.

Turnovers made of puff or shortcrust pastry filled with seasoned corned beef. Served fried or baked. A savory and tasty snack.

Mixture of squid and shrimp marinated in lime juice with spices, Santiago de Cuba style. Fresh and tangy. Eaten cold as a starter.

A complete assortment of Cuban appetizers including fritters, malanga fritters, cassava, and fried plantains. Ideal for discovering several flavors and textures at once. To share or for a big appetite.

Seafood platter combining mussels and coquinas. Served fresh or cooked. Iodinized flavor and varied texture.

Classic combination of sweet fresh melon and salty cured ham. Refreshing and balanced. A popular summer starter.

A bistro classic: hard-boiled eggs topped with homemade mayonnaise. Served with a little green salad. Simple and comforting.

Shredded smoked haddock served on a seasoned eggplant purée. The smoky taste of the fish contrasts with the sweetness of the eggplant.

Dry and fruity white wine from Pays d'Oc. Chardonnay grape, known for its notes of white-fleshed fruits and citrus. Served by the glass.

Red wine from the Rhône Valley. Generally spicy and fruity with body. Ideal for accompanying meats. Served by the glass.