La Halle aux Oliviers

Breaded and fried fritters filled with duck confit, served with a Japanese sweet and sour sauce. Crispy on the outside and melting on the inside.

Low-temperature cooked eggs (usually 64°C) for a unique creamy texture, served with a garnish of seasonal vegetables.

Vegetable soup prepared according to market produce and the day's inspiration.

A Persian specialty made of thick yogurt mixed with red beetroot, seasoned with sumac (tangy spice) and olive oil. Creamy texture and fresh taste.

Seasonal vegetables roasted in the oven or pan-fried to concentrate their flavors.

Slice of cold terrine made of pressed octopus pieces, accompanied by pickled vegetables for acidity.

Lightly seared sardine fillets served on toast. Smoky and iodized flavor.

Assortment of aged cheeses, served with a traditional black cherry jam from the Basque Country.

Cured and rolled Corsican pork belly, served in thin slices with gherkins and a fresh salad.

Vegan stew based on lentils, served with roasted sweet potato pieces and cardamom-scented rice.

Fresh fish selected according to the day's catch, served with a seasonal garnish.

Tender and flavorful Aubrac beef, served with a 'hogao' sauce (Colombian tomato and onion sauce) and homemade mashed potatoes.

Poultry piece baked for golden skin, accompanied by a medley of sautéed seasonal vegetables.

Large marbled beef on the bone, typically for sharing. Served with roasted potatoes, salad, and a pepper sauce.

Slice of rich and moist chocolate cake, accompanied by a spoonful of crème fraîche for sweetness.

Brioche soaked in a mixture of egg and milk then pan-fried in butter. Served warm with fruit and whipped cream.

Chef's sweet suggestion that varies daily.