La Plage Parisienne

Italian flatbread baked in the oven, soft inside and slightly crispy outside. Flavored with aromatic herbs. To be enjoyed on its own or to accompany dishes.

Traditional Italian flatbread topped with flavorful olives. Soft texture and rich in olive oil. Ideal for sharing as a starter.

A creamy spread made from fish roe (cod or mullet), oil, and bread. Mild iodized flavor and smooth texture. Eaten spread on bread or blinis.

Luxurious version of classic tarama, enhanced with bottarga (dried and salted mullet roe). Intense and complex iodized flavor. A refined Mediterranean specialty.

Fried zucchini sticks until crispy. Served with labneh, a fresh and tangy strained yogurt cheese from the Middle East. A delicious hot-and-cold contrast.

High-quality sturgeon caviar (Schrenki species), known for its firm grains with golden reflections. Rich flavor with nutty notes. Traditionally served as an exceptional dish.

Creamy puree of chickpeas, tahini (sesame paste), lemon, and garlic. A Levantine classic, rich and velvety. Perfect with flatbread.

Pan-fried Greek cheese, served hot and melted. Usually drizzled with lemon juice. Crispy on the outside and stringy on the inside, with a pronounced salty taste.

A Roman variation of pizza with a lighter, airier dough. Topped with tomato sauce, creamy burrata (melting mozzarella heart), and basil. Fresh and delicious.

Roman pinsa topped with aromatic truffle. The crispy dough enhances the earthy and luxurious aroma of the truffle. A flavor-rich dish.

A colorful salad of marinated root vegetables for added flavor. Accompanied by a salsa verde (herb sauce) with crunchy pistachios. Fresh, earthy, and tangy.

Healthy salad made with quinoa, kale, and chunks of sweet mango. Seasoned with fresh herbs and a sweet-and-sour dressing. A mix of exotic textures and flavors.

Classic Mediterranean salad without lettuce. Made with chunks of tomatoes, cucumbers, salty feta cheese, and black olives. Refreshing and seasoned with olive oil and oregano.

Tender roasted eggplant served with a sesame sauce (tahini). Toasted buckwheat adds crunch. A vegetarian dish with smoky and nutty flavors.

Whole roasted leek until tender and sweet. Seasoned with smoked oil, crumbled feta cheese, and hazelnuts. A sophisticated vegetarian starter.

Roasted sweet potato, naturally sweet and tender. Served with a rich sesame cream and peanuts for crunch. A comforting and indulgent dish.

Stewed sweet peppers (peperonata) served with a ball of creamy buffalo mozzarella. A classic Italian mix of melting vegetables and fresh cheese.

Bone cut lengthwise and roasted, containing rich, fatty marrow. Seasoned with fine salt and served with toast for spreading. A rustic and very flavorful dish.

Spicy grilled minced meat balls (kefta). Served with tomato sauce and stracciatella (the creamy heart of burrata). A juicy dish with Eastern and Italian influences.

Marinated and spit-grilled meat, served with flatbread and sesame sauce (tahini). Choose between beef or chicken. A Middle Eastern street food elevated to a gastronomic level.

Young whole roasted chicken, flavored with salted preserved lemon. The meat is tender and the skin golden, with an intense citrus flavor typical of North African cuisine.

Large grilled octopus tentacle, cooked then grilled to achieve a tender inside and crispy outside texture. Smoky marine flavor, often served with a drizzle of olive oil.

Raw sea bass marinated in yuzu juice (Japanese citrus) and chili. Fresh, acidic, and slightly spicy. A light and refined starter.

Fresh shrimp served in an aromatic marinade of olive oil and fresh basil. Simple and flavorful, highlighting the quality of the product.

Breaded and fried calamari rings, seasoned with smoked spices and chili for a bit of heat. Crispy and perfect for sharing.

Grilled white fish fillet, topped with a lemon-butter and caper sauce (meunière style). Served with croutons for crunch. An elegant classic.

Seared tuna steak, coated in a crust of crushed pepper. Usually served rare or medium-rare. Intense flavor and meaty texture similar to beef.

Fresh mix of tropical fruits cut into pieces (like mango, pineapple, passion fruit). Light, sweet, and refreshing at the end of the meal.

Classic French dessert made of poached meringue, floating on vanilla custard. Here, garnished with crushed pink pralines. Generous portion to share.

Large American-style cookie, baked to remain soft and gooey in the center. Rich in butter and chocolate chips.

Airy chocolate mousse served warm, accompanied by an ice cream with a very pure fresh milk flavor. The hot-cold contrast is delicious.

Brioche dipped in a mixture of eggs and milk, then pan-fried in butter. Topped with a rich salted caramel butter sauce. A very indulgent and comforting dessert.

Selection of ice creams or fruit sorbets. Refreshing and light.

Popular cocktail made with vodka, passion fruit liqueur, lime juice, and vanilla syrup. Fruity, sweet, and exotic.

Invigorating cocktail made with vodka, coffee liqueur, and fresh espresso. Rich, creamy, and energizing with a beautiful foam on top.

Refreshing cocktail made with vodka, ginger beer, and lime juice. Spicy and fizzy.

Classic Italian aperitif cocktail made with gin, red vermouth, and Campari. Bitter, herbaceous, and complex taste.

A drink, likely a signature cocktail or non-alcoholic, with floral jasmine notes. (General description).

A glass of Veuve Clicquot Brut Champagne. Dry, with fine bubbles and notes of fruit and brioche.

A glass of Ruinart Blanc de Blancs Champagne, made exclusively from Chardonnay grapes. Very fine, elegant, and floral.

A glass of rosé Champagne, offering aromas of fresh red fruits and a beautiful pink color. Festive and fruity.