M I M

A creamy mushroom soup, served with an egg poached in simmering water. Creamy texture and a mild, earthy taste. Enjoyed hot as a starter.

A spreadable preparation made from flaked cooked and smoked salmon, mixed with fat or fresh cheese. Rich and fibrous texture. Usually eaten spread on bread.

Toasted bread slice topped with rich and melting foie gras, accompanied by slow-cooked onions. Sweet and savory flavor and buttery texture. A classic French gastronomy starter.

A savory tart topped with melting onions, creamy Brie cheese, and a touch of honey. Mild and slightly sweet flavor with a crispy crust.

A cooked salad made of grilled tomatoes and peppers, simmered with garlic and oil. Rich, slightly spicy, and confit flavor. Enjoyed cold or warm with bread.

Chicken pieces coated in a sesame seed breading and fried. Crispy on the outside and tender on the inside with a toasted nutty flavor.

A fresh salad with chicken pieces marinated in tandoori spices (Indian spice blend). Slightly spicy and smoky flavor, balanced by the freshness of the salad.

A classic hamburger with a ground beef patty, served in a soft bun. Accompanied by crispy fries and green salad. A hearty and tasty dish.

A burger topped with chicken and Raita sauce (yogurt, cucumber, and spice sauce). Fresh and slightly tangy flavor. Served with fries and salad.

A gourmet burger topped with pastrami (smoked and spiced beef) from the Blonde de Galice breed. Intense and smoky meat flavor. Served with fries and salad.

Breaded and fried chicken cutlet stuffed with melting Tomme cheese. Served with creamy rice (risotto) and a wild mushroom sauce. A rich and comforting dish.

Grilled pork ribs coated in chimichurri sauce (fresh herbs, garlic, vinegar). Tender and juicy meat with a herbaceous and tangy sauce, served with mashed potatoes.

Crispy romaine salad with chicken, croutons, parmesan, and a creamy garlic and anchovy dressing. Fresh yet filling.

Very thin slices of raw beef marinated in olive oil and lemon. Delicate and melting texture. Served with hot fries for contrast.

Traditional Niçoise mixed salad with tomatoes, hard-boiled eggs, Niçoise olives, anchovies or tuna, and raw vegetables. Fresh and colorful, typical of the Mediterranean.

Hawaiian bowl composed of vinegared rice topped with various marinated or raw fresh vegetables. Healthy, light, and colorful dish.

Wagyu beef skewer renowned for its tenderness and marbling. Grilled and served with a rich sauce, fries, and salad.

Salmon fillet seared on the outside but kept raw and melting inside. Accompanied by a fine parsnip purée and a mango salsa for an exotic touch.

Sweet tartlet filled with rich chocolate, crunchy hazelnut praline, and flavored with vanilla. Both crispy and melting texture.

Tart filled with tangy lemon cream and topped with a soft, light meringue, often torched. Perfect balance between sweet and sour.

Thick slice of brioche dipped in an egg and milk mixture, then pan-fried in butter. Warm, soft, and caramelized, served with a smooth sauce.

Individual chocolate cake baked so that the center remains liquid and molten. Served warm for an intense texture contrast.

Pieces of fresh mango cooked with sugar until caramelized. Fruity, warm, and sweet dessert.

Dessert consisting of a creamy coffee (mocha) cream, accompanied by fresh strawberries and whipped cream. A blend of sweet and fruity flavors.

English dessert composed of a base of crushed biscuits, bananas, caramel (toffee), and whipped cream. Very indulgent and sweet.

Famous Italian dessert made with coffee-soaked biscuits and a mascarpone cream. Mousse-like texture and coffee and cocoa flavor.

An espresso coffee served on a tray with a selection of several miniature desserts. Ideal for tasting everything.