Le Garde-Manger

A seasonal salad made of lamb's lettuce and butternut squash. Sweet and vegetal flavors with the crunch of seeds. · Light and fresh dish, ideal to start the meal.

Roasted bone marrow served hot in the bone. The marrow is rich, fatty, and melting, to be spread on toast. · Intense flavor and gelatinous texture.

Small, plump mussels cooked with garlic and Basque chili. Iodine flavor enhanced by a light spicy touch. · To be eaten with fingers or a mussel fork.

Eggs poached without shells in boiling water, served with a creamy morel mushroom sauce. · The runny egg yolk mixes with the rich, earthy sauce.

Long-aged ham, served in thin slices. Intense and salty taste. · Served with small sweet pickled green peppers (guindillas).

A variation of classic hummus prepared with artichokes. Creamy texture with the distinct taste of leeks and the crispness of fried onions. · Served as a dip or spread.

Velvety soup or fine beet purée. Sweet and earthy flavor, enhanced by a basil-scented oil. · A colorful and light starter.

Bluefin tuna prepared with a touch of Savora mustard (mild and spicy). Served with thinly sliced fennel and rocket salad. · Marine freshness with anise and peppery notes.

Beef cut selected by the butcher, grilled to your liking. Served with fries and a peppery sauce. · A hearty and flavorful French brasserie classic.

Raw beef, coarsely hand-cut and seasoned. Tender and fresh texture. · Served cold with hot fries and salad.

Homemade burger with slow-cooked (braised) or grilled meat. Served in a bun with toppings. · Rich and melting, served with fries.

Grilled fatty duck fillet, usually served rare. The meat is tender with crispy skin. · Served with a smooth purée of carrots and parsnips (root vegetable).

Vegetarian dish centered on roasted and spiced cauliflower. Served with warm hummus and vegetables. · Varied texture between the crunch of cauliflower and the creaminess of hummus.

Traditional Provençal dish composed of fish (scorpionfish), vegetables, and garlic mayonnaise (aioli). · Served with a rich fish soup. Pronounced garlic and sea flavors.

The catch of the day, prepared according to the chef's inspiration. Freshness guaranteed.

Selection of aged cheeses. May include cow's, goat's, or sheep's milk varieties. · Served with bread.

Rich dark chocolate cake, served with a scoop of artisanal vanilla ice cream. · The contrast between the warm cake and the cold ice cream is classic and delicious.

Fruit dessert (lemon) covered with a crunchy crumble topping. · Served with a creamy mascarpone whipped cream to balance the lemon's acidity.

Vanilla ice cream sundae topped with hot fudge sauce and sprinkled with toasted almonds. · Gourmet, sweet and crunchy.

Cream puff filled with ice cream or pastry cream, topped with chocolate sauce. · A classic of French pastry.

Moist cake soaked in rum syrup. Served with a rich mascarpone cream. · Sweet and alcoholic flavor.

Round rice slowly cooked in sweetened and vanilla-infused milk. Creamy and comforting texture. · Topped with salted butter caramel for a gourmet touch.

Assortment of fruit water ices. Refreshing and light. · Intense fruity flavors.

Slice of bread or brioche dipped in a milk-egg mixture then pan-fried in butter. Moist and warm. · Garnished with pink pralines (sugar-coated almonds) and caramel.

Fresh dessert made of strawberries marinated or blended with mint. · Served with a tangy lemon sorbet and a crunchy shortbread biscuit.

Large macaron (almond biscuit) filled with fresh raspberries and cream. · Texture that is both crunchy, moist, and creamy.

Creamy beaten fresh cheese. Served with an assortment of sweet toppings such as chestnut cream and honey. · Simple and fresh dessert.