La Java

A salad made with heirloom tomato varieties and creamy buffalo mozzarella. Dressed with pesto and herbs. Fresh and light.

Cubes of raw fish (sea bream) marinated with exotic fruits. A refreshing sweet and savory mix. Tender and melt-in-your-mouth texture.

Light and airy sheep's milk fresh cheese. Served with cooked apricots for a sweet touch.

Raw fish marinated in lime juice and spices. A very fresh and tangy starter.

Creamy and smooth soup made from corn. Mild and slightly sweet flavor.

Traditional pork charcuterie cooked in a shortcrust pastry. Served cold, firm and rich texture.

Breaded and fried saffron rice balls, a Sicilian specialty. Crispy on the outside, soft on the inside.

Grilled duck breast served with a rich jus. Accompanied by vegetables and fries. Rich and tender meat.

Duck breast served with warm peaches for a sweet and savory note.

Flaky white fish topped with a creamy saffron butter sauce. Delicate flavor.

Noble fish fillet served with a classic white butter sauce and seasonal vegetables.

Creamy Italian rice cooked with squash. Topped with grilled octopus. Rich and comforting dish.

Large vegetarian plate with cooked and raw vegetables and Italian cheese.

Complete vegetarian plate including soup, starch, and roasted vegetables.

Signature composed salad with fish tartare, avocado, and cheese. Fresh and complete.

Signature tasting plate combining several specialties: marinated fish, cheese, and fried rice.

Long-fiber beef cut, rich in flavor. Served rare with cheese pasta.

Veal escalope cooked with raw ham and sage. Tender and fragrant.

Raw minced beef, seasoned. Served fresh with fries.

An original take on beef tartare with goat cheese and fruity, crunchy elements.

Large grilled beef cut (400g). Marbled and juicy meat.

French entrecote (400g), served with a spicy pepper sauce.

Ground beef sandwich in a brioche bun. Served hot with fries.

Gourmet beef burger, generous toppings.

Chicken fillet burger, an alternative to red meat.

Meatless burger with a vegetable patty.

Light dark chocolate mousse enhanced with salted butter caramel.

Italian coffee and mascarpone dessert, dusted with cocoa.

Fresh cut fruit mix, light and vitamin-rich.

Creamy fresh cheese served with a sweet red fruit sauce.

Rich ice cream sundae with hazelnut and caramel flavors.

Fruit tart baked with a hint of Provence herbs.

Jellied vanilla dessert cream served with a sour cherry coulis.

Molded cake surrounded by ladyfingers and filled with pear mousse.

Classic airy and chocolatey dessert.

Pears baked in a creamy mixture, served warm.

Bananas and chocolate covered with a crumbled shortcrust pastry and baked.

Warm apple puff pastry, served with ice cream.

Selection of three aged cheeses.

Soft-ripened cow's milk cheese with a bloomy rind, creamy and slightly salty.

Mild blue cheese from Auvergne.

The 'king of cheeses', soft-ripened with a hazelnut and mushroom flavor.

Pressed cheese from the Massif Central, with a bold flavor.

Assortment of three cheeses from the selection.

A menu adapted for children with a main course (meat or vegetarian) served with fries and vegetables.

Lunch set menu including two courses (either starter and main, or main and dessert).

Full lunch set menu including starter, main course, and dessert.

Special menu including a main course and a dessert.