Le comptoir de la traboule

An egg dish with a creamy confit yolk and a light smoked haddock mousse. Rich and flavorful.

A creamy roasted eggplant purée, seasoned with smoked oil and cumin. Smooth texture with a distinctive smoky flavor.

Crispy fried sticks made from chickpea flour (Panisse), served with tangy cherries and creamy strained yogurt (Labneh). Crispy on the outside, tender on the inside.

Mild blue cheese (Fourme d'Ambert) served with cherries. A classic pairing of creamy cheese and sweet fruit.

Crispy croquettes made from small Sardinian pasta (Fregola), served with mussels and an iodized jus. Rich marine flavor and varied texture.

Pan-seared scallops served with sweet root vegetables and burnt citrus. A balance between the sweetness of seafood and the acidity of fruit.

Traditional French onion soup enriched with white beans and melting bone marrow. Deep, savory, and comforting flavor.

Cauliflower prepared in three different ways (likely puréed, roasted, and raw or marinated). Explores the different textures and flavors of this vegetable.

Slices of marinated salmon (gravlax) served with a tangy crème fraîche. Silky texture and fresh, salty taste.

Sweetbreads (delicate offal) paired with quince, tangy tamarind, and marine notes of anchovy and oyster. Rich, creamy, and complex.

Tender leeks seasoned with crunchy almonds, Japanese citrus (Sudachi), and seaweed. A fresh and light vegetable dish.

Potato gnocchi served with French smoked sausage and a rich Jura yellow wine sauce. A hearty and rustic dish.

Seared duck breast served with grilled buckwheat, blueberries, and a spicy sauce. Rich meat with fruity and piquant notes.

Thin slices of lightly seared beef, served with sweet cider onions and a spicy, tangy Thai sauce. Tender and very flavorful.

Pork belly slow-cooked until tender, served with a smoked squash purée and meat jus. Melting texture and rich flavor.

Tender braised beef ravioli, served in a rich velvet crab broth. A flavorful surf and turf combination.

Warm chocolate and hazelnut cake (gianduja) served in a mug, topped with pecans. A sweet, melting, and comforting dessert.

Warm chocolate mousse served with crunchy praline and refreshing verbena ice cream. A contrast of temperatures and flavors.

Classic pastry made of layers of crispy puff pastry and orange blossom-scented cream, served with red berries.

A modern take on lemon tart, presented in a deconstructed style with herbaceous notes of shiso and spicy pink peppercorns.