MÔM

A selection of fresh seasonal raw vegetables (such as carrots, cucumbers, radishes) served chilled. Accompanied by a light dipping sauce. A healthy and crunchy sharing option.

A creamy paste made from fish roe (tarama) flavored with summer truffle. Iody and rich flavor with a distinctive earthy note. Served with crispy toasted bread.

An assortment of cured meats and various cold cuts. Generally includes dry-cured ham, salami, and other pork specialties. Perfect to accompany a glass of wine.

A large board combining a selection of cured meats and aged cheeses. Offers a variety of textures and flavors. Ideal for group tasting.

Hot ham and cheese sandwich, grilled until golden and melted. Crispy on the outside and soft on the inside. A French brasserie classic.

Breaded and fried mini mozzarella balls. Served hot with a balsamic vinegar reduction for a tangy touch. Melty and crispy.

Creamy heart of burrata (stracciatella) served with a truffle condiment. Enhanced with toasted hazelnuts for crunch. To be enjoyed on toast.

An assortment of Mediterranean spreads: chickpeas (hummus), olives (tapenade), fish roe (tarama), and cucumber yogurt (tzatziki). Served with bread. Ideal for tasting everything.

Fresh pink radishes served with salted butter and bread. A simple and refreshing French tradition. The radish's bite contrasts with the butter's sweetness.

Oven-baked mussels topped with garlic and parsley butter (snail style). Rich, herbaceous, and garlicky flavor. Enjoy hot directly in the shell.

Thin slices of cold veal topped with a creamy sauce of tuna, anchovies, and capers. An Italian dish, flavorful and delicate. Served with large capers on the stem.

Raw salmon diced, seasoned with wasabi for a slight kick and flying fish roe (tobiko) for crunch. Fresh and slightly spicy.

Medium-cooked sweet potato slices seared tataki-style, coated in sesame. Served with a spicy mayonnaise. A melt-in-your-mouth and flavorful vegan dish.

Pressed leeks in a terrine with nori seaweed, accompanied by a deviled egg style garnish (vegan option possible depending on the icon) and truffle vinaigrette. An aesthetic and refined dish.

Eggs cooked in simmering water with a runny yolk, served on a sauce of peppers and premium Spanish chorizo. Rich and slightly spicy blend.

Crispy puff pastry filled with green asparagus and smoked salmon. Topped with a fresh herb cream. An elegant starter playing on textures.

Thick slices of tomato served with a ball of creamy Italian cheese (burrata). Seasoned with a homemade almond pesto. Fresh and summery.

Duck foie gras terrine prepared on-site, marinated in aged whiskey. Melting texture and rich flavor. Served with warm toast.

Green salad topped with gratinated goat cheese toasts, drizzled with honey and sprinkled with walnuts. A sweet and savory French classic.

Complete salad with a base of crushed wheat (bulgur), garnished with vegetable falafels and smoked Italian cheese (scamorza). Flavored with lemon and fresh herbs.

Romaine lettuce with crispy breaded chicken, bacon, and croutons. Drizzled with the traditional creamy Caesar dressing with anchovies and parmesan.

Mixed salad of cold seafood (shrimp, salmon) and an egg with a runny yolk. Dressed with a colorful and sweet beetroot vinaigrette.

Fresh salad combining creamy avocado, sweet mango, and spicy curry seafood. A mix of sweet, savory, and spicy flavors.

Pastis, a typically French anise liqueur. Drunk diluted with fresh water and ice cubes. Strong licorice and anise flavor.

Bordeaux wine-based aperitif mixed with fruit liqueurs. Sweet, fruity, and slightly bitter. Served very cold, often with a slice of orange or lemon.

Refreshing cocktail mixing Lillet (wine aperitif) with tonic. Sparkling and slightly bitter.

Popular Italian cocktail based on Prosecco, bitters (like Aperol or Campari), and sparkling water. Bright orange, bubbly, and bittersweet.

Traditional French cocktail made with dry white wine and crème de cassis (or peach). Sweet and fruity.

Festive version of Kir, made with Champagne instead of white wine. Sparkling, elegant, and sweet.

Selection of classic aperitifs: Italian bitter (Campari), Portuguese fortified wine (Porto), or Italian vermouth (Martini). To be enjoyed on ice.

Digestive or aperitif liqueurs: Irish cream liqueur (Baileys) or peppermint liqueur (Get 27/31). Sweet and intense.

Fruit liqueurs: green apple (Manzana) or lemon (Limoncello). Very sweet, fruity, and served chilled.

Classic blonde lager beer served on tap. Refreshing and balanced.

Blonde Belgian abbey beer. Richer and stronger than a classic lager.

White beer with citrus and spice aromas. Cloudy and very thirst-quenching.

Beer flavored with tequila. Sweet and festive taste.

Light Mexican blonde beer. Traditionally served with a lime wedge.

Modern artisanal French cider. Sparkling and fruity, available in apple (brut), pear, or rosé versions.

Short and strong Italian-style coffee. Intense and rich in aroma.

Choice of: double shot of espresso, large creamy coffee, or sweet hot chocolate.

Gourmet coffee topped with milk foam (cappuccino) or whipped cream (Viennese).

Selection of classic teas. Black, green, or bergamot-infused.

Hot herbal drink without caffeine (like verbena or mint).