L'Arpaon

Onion rings fried in a light tempura-style batter, seasoned with Cajun spices. Crispy and flavorful, served with a creamy 'creamy deluxe' sauce. Ideal for sharing as an aperitif.

A small fried sandwich typical of Tunisian cuisine. Stuffed with tuna, harissa for a spicy touch, and preserved lemon for freshness. A bite rich in Mediterranean flavors.

White coco beans prepared with fresh tarragon. Accompanied by brioche and drizzled with a hazelnut sabayon (foamy sauce). A starter combining sweetness and creamy textures.

Finely sliced and seasoned raw beef. Enhanced with kumquat for acidity, cashew nuts for crunch, and chili oil. A classic revisited with exotic notes.

Grilled langoustines served on skewers. Accompanied by amba mayonnaise (fermented mango condiment) and seasoned with smoked salt. A dish with marine and fruity flavors.

A puff pastry crust filled with a veal ragout simmered in the style of a tajine. Cooked with prunes and almonds for a sweet and savory flavor. The alliance of French crispiness and Moroccan spices.

Pasta stuffed with fresh ricotta cheese and lemon. Served with crunchy walnuts and wild garlic pesto (a wild plant with a delicate garlicky taste). A fragrant and light vegetarian dish.

Cooked pressed-curd Swiss cheese, with a fruity taste and hazelnut aromas. Served with orange jam for a classic and refined sweet and savory pairing.

An Italian dessert consisting of a scoop of hazelnut ice cream topped with hot espresso coffee. Crowned with whipped cream. The hot-cold and coffee-hazelnut combination is delicious.

A choux pastry filled with a creamy vanilla cream. Enhanced with flowing caramel and pecans for crunch. A gourmet and textured dessert.