Les Vins Du Matin

A twist on the classic egg mayonnaise, enhanced with harissa for a spicy touch. The dish is sprinkled with pangrattato (crispy seasoned breadcrumbs) for texture. A simple and flavorful starter.

Shredded chicken confit in its own fat, flavored with fresh tarragon. Served with pickled vegetables that provide acidity to balance the richness. A rich spread to enjoy with bread.

Roasted pointed cabbage, tender and lightly caramelized. It is served with a vadouvan-infused beurre blanc sauce (Indian-inspired spice blend) and toasted hazelnuts. A vegetarian dish blending sweetness and spices.

A blend of Mediterranean and Japanese flavors with stuffed vine leaves (dolma) and vinegar-marinated mackerel (shime saba). All seasoned with a citrus vinaigrette and dill oil. A fresh and tangy dish.

A smoked sausage served in a soft brioche bun, gourmet hot-dog style. It is accompanied by a sujuk condiment (spicy dried sausage), a rich meat jus, and pomegranate seeds for freshness. Indulgent and comforting.

A flaky pie generously filled with green vegetables (Swiss chard, spinach), feta cheese, and dill. Served with a creamy sauce made from Swiss chard jus mounted with butter. Evokes the flavors of Greek spanakopita.

Raw veal, knife-cut and seasoned with XO sauce (Hong Kong-style sauce with dried seafood and chili). Served with a potato terrine. A bold land-and-sea combination.

A soft-ripened cow's milk cheese with a bloomy rind, enriched with cream (triple-cream). Its texture is creamy and melting, with a mild, buttery flavor. Enjoy it plain or with bread.

A traditional Greek orange cake, made with pieces of dried phyllo dough instead of flour, soaked in orange syrup. Served with crème fraîche to balance the sweetness. A very moist and fragrant dessert.