The Italian

A sharing platter including soft focaccia bread, Italian cured meats (prosciutto, salami) and marinated vegetables. Ideal to start the meal.

Breaded and fried mozzarella sticks or balls, crispy and melting. Served with a spicy tomato sauce.

A tasting platter combining seafood and land specialties (cured meats or vegetables). A mix of varied flavors.

A large mixed platter with fried seafood, Italian cured meats, and vegetables. Perfect for an aperitif.

Elegant assembly alternating slices of eggplant and creamy burrata cheese. Enhanced with an arugula pesto sauce for a peppery touch.

A rich salad with Mediterranean flavors with grilled vegetables, mild cheese and cured meats (coppa). The vinaigrette adds a sweet and savory touch.

The classic Caesar salad with crisp lettuce, grilled chicken and parmesan. Dressed with a creamy anchovy and garlic sauce.

A fresh sweet and savory salad, combining melon and figs with salty Parma ham. Served with a crunchy breadstick.

A complete vegetarian option with a variety of marinated and grilled vegetables on a bed of arugula.

Thin slices of marinated raw beef. Served fresh with aged parmesan and pine nuts for crunch. Accompanied by small potatoes.

Raw or semi-cooked salmon fillet marinated with herbs and olive oil. Thinly sliced and served with potatoes.

Thin breaded and fried veal escalope, golden and crispy. Served with pasta in classic tomato sauce.

Veal escalope cooked in a tangy lemon and white wine sauce. A tender and fragrant dish.

Roman specialty of veal garnished with raw ham and fresh sage. Cooked in white wine for an intense flavor.

Escalope topped with eggplant and tomato sauce, then gratinated in the oven with melted mozzarella.

Thin-fleshed fish quickly seared in a pan. Served with a compote of sun-kissed vegetables and flavorful olives.

Creamy rice slowly cooked with broth and saffron, served with large Black Tiger prawns.

Pan-fried squid with Mediterranean herbs (garlic, capers, olives) and a hint of chili. A spicy dish.

Short pasta in a spicy tomato sauce with garlic and hot chili. A spicy Italian classic.

Long pasta served with a generous variety of seafood and shellfish in their cooking juices.

Shell-shaped pasta coated in a rich cream and salmon sauce.

Pasta with southern flavors with melting vegetables and fresh ricotta added at the end of preparation.

Vegetarian pasta dish highlighting artichoke, enhanced by the intense flavor of sun-dried tomatoes.

Layers of pasta interspersed with meat sauce and béchamel, gratinated in the oven. Served with a small salad.

Wide egg pasta served with seasonal mushrooms and a luxurious sauce flavored with truffle.

Soft potato gnocchi in a green basil (pesto) and cheese sauce.

Spiral pasta served with seafood in a creamy and very fragrant sauce made from crustacean shells.

The traditional basic Italian pizza with tomato sauce, cheese and herbs. Simple and effective.

A variation of the Margherita adding fresh arugula after cooking for more texture and flavor.

Premium version using buffalo mozzarella, creamier and tastier.

Ideal set menu for a light lunch: half a pizza served with a large mixed salad.

Pizza with savory and iodized flavors thanks to anchovies and capers. A Neapolitan classic.

The 'Queen' pizza, very popular in France, topped with ham and mushrooms.

Pizza with a green sauce (pesto) base with creamy burrata cheese added after cooking.

Original pizza with a yellow curry sauce base, topped with chicken and sweet onions.

Pizza topped with thin slices of raw beef (carpaccio) and two types of Italian cheeses.

Pizza inspired by croque-madame with ham, emmental/gruyère and an egg.

White pizza (no tomato) with strong cheeses (blue gorgonzola, smoked scamorza) and sweet figs.

Luxurious salmon pizza (fresh and smoked) on a creamy leek and lemon base.

Vegetarian pizza generously topped with various market vegetables.

Intense blend of four Italian cheeses, with walnuts for crunch.

Folded pizza, containing a juicy and creamy filling.

Another vegetarian variation with concentrated flavor confit vegetables.

Classic sweet and savory pizza based on cream, goat cheese and honey.

Pizza featuring Rocamadour goat cheese, served with Italian bacon (pancetta) and salad.

The famous Italian coffee and mascarpone dessert, revisited here with a hazelnut flavor.

A light and fresh dessert made with creamy fromage blanc topped with red fruit sauce.

Jellied vanilla cream dessert, served with a red fruit coulis.

American cola soda.

French naturally sparkling mineral water.

Still spring water in a bottle.

Sparkling orange and pulp soda.

Orange-flavored sparkling soda.

Sweetened industrial iced tea.

Orange juice.