MA-SHI-TA

A lunch formula offering a choice between two dishes (starter and main course or main course and dessert). Ideal for a complete and balanced midday meal.

The complete lunch formula including a starter, a main course, and a dessert. Allows you to discover a range of Korean flavors.

Selection of the day's wine by the glass, chosen to pair with the lunch menu dishes.

Korean-style beef tartare, seasoned with sesame, pear, and spices, served with a raw egg yolk. Tender texture and rich, umami flavor.

Glass noodles (sweet potato starch) stir-fried with vegetables and meat. Characteristic elastic texture and sweet-savory taste (soy sauce, sesame).

Crispy fried chicken pieces coated in a sweet and sour, slightly spicy sauce (or soy). A Korean street food classic.

Refreshing shrimp salad with a creamy pine nut sauce. Delicate flavor and crunchy texture thanks to the lotus root.

Seasoned rice balls wrapped in thin seaweed (gamtae). A light and fragrant appetizer with marine flavors.

Korean dumplings filled with chicken and vegetables. Served grilled or steamed, with a dipping sauce.

Fried eggplant pieces, crispy on the outside and melting on the inside, coated in a flavorful, slightly spicy sauce.

Spicy stew of silken tofu (very tender), cooked with pork and vegetables. Served bubbling with a raw egg to mix into the hot broth. A comforting and spicy dish.

The famous Korean mixed rice dish. Consists of rice topped with various sautéed vegetables and an egg. Mix everything with gochujang sauce (spicy) before enjoying.

Dried and grilled seaweed sheets, crispy and salty. Perfect for wrapping rice.

Extra portion of steamed rice.

Veal shank slow-cooked in a sweet and savory soy sauce, accompanied by vegetables. The meat is very tender and falls off the bone.

Luxury version of bibimbap with high-quality raw beef (tartare). Served with vegetables and a special sauce. Fresh and flavorful.

Historic dish of pork marinated in fermented soybean paste (doenjang) and then grilled. Deep, salty, and umami flavor.

Spicy stir-fried pork with vegetables. The sauce is based on gochujang (chili paste). A popular, flavorful, and stimulating dish.

Braised chicken stew in a dark, slightly sweet soy sauce, with vegetables and often glass noodles. Tender and rich in flavor.

Korean interpretation of a frozen digestif. A blend of Soju (rice alcohol) and ice, often refreshed with citrus notes.

Dessert made from Korean plum (maesil), fermented or candied. Offers a unique sweet and tangy flavor, known for aiding digestion.

Delicate yuzu (Asian citrus) cake served with fragrant green tea. A balance between the citrus acidity and the sweetness of the cake.

Selection of traditional Korean confectionery (hangwa), often made from cereals, honey, and nuts. Served with a traditional drink.

Reimagined Madeleine with Korean flavors like green tea or black sesame. Served with a hot drink.

A gourmet black tea with sweet and comforting notes of caramel and nuts.

Dessert consisting of a scoop of ice cream drowned in hot espresso. The hot-cold and bitter-sweet contrast is delicious.

Refreshing yuzu (Asian citrus) ice cream from the Goheung region, known for its citrus fruits.

Ice cream in traditional flavors (black sesame or green tea) topped with toasted buckwheat for crunch. A light end to the meal.

Traditional Korean tea, which can vary depending on the ingredients (roots, fruits, leaves).

High-quality Korean green tea from an award-winning plantation. Delicate and refined flavor.

Traditional jujube (red date) and cinnamon infusion. Sweet, warming, and good for health.

Blend of green tea and burdock root. Earthy taste and detoxifying benefits.

Black tea enriched with Korean ginseng. Energizing with a robust flavor.

Original blend of green tea, black rice, and Jerusalem artichoke. Nutty flavor and smooth texture.

Ginger and lemon tea, usually prepared as a marmalade diluted in hot water. Sweet and spicy.

Black tea flavored with warm notes of brown sugar.

High-quality espresso coffee.

Warm milky drink flavored with matcha green tea or roasted black sesame. Creamy and rich.

Mineral water from Burgundy, available still or sparkling.

Refreshing organic lemonade.

High-quality artisanal tonic water, with fine bubbles and balanced bitterness.

Organic fruit juices (apple or orange).

Sweet drink containing aloe vera gel. Slightly gelatinous texture and fresh taste.

Cold hibiscus flower infusion. Ruby red color and refreshing tangy taste.

Black coffee served over ice (Iced Americano).

French artisanal blonde beer. Light and balanced.

Barrel-aged tasting beer, complex and wine-like, reminiscent of white wine or champagne.

Industrial Korean lagers. Very light, sparkling, and thirst-quenching, perfect with spicy dishes.

The Korean national alcohol. Clear and neutral spirit, similar to a light vodka. Usually drunk in shots.

Fruit-flavored Soju (lychee or apricot). Softer and sweeter than plain soju.

Traditional Korean snack (Anju) to accompany alcohol. Crispy and spicy dried fish.

Artisanal cloudy fermented rice alcohol (Makgeolli type). Milky texture and complex taste.

Artisanal rice alcohol (Makgeolli) produced in France.

Refreshing cocktail based on artisanal Soju topped with sparkling water, flavored with yuzu and plum.

Korean sparkling wine made from Omija (five-flavor berry). Fruity, tangy, and sparkling.

Fruity cocktail mixing Soju and Bokbunja (Korean black raspberry wine).

Sweet and tangy cocktail with Soju and fermented plum (Maesil).

Non-alcoholic mixed drink with citrus flavors (lemon and yuzu).

Korean wild black raspberry wine. Sweet and fruity taste, comparable to a dessert wine.

Korean green plum liqueur. Sweet and tangy flavor.

Rhône Valley red wine. Fruity and spicy.

Natural red wine from Auvergne. Lively and authentic.

Classic Côtes du Rhône, round and fruity.

Natural red wine from the Southwest.

Dry and mineral white wine from Burgundy (Chablis).

Loire white wine (Sauvignon blanc). Fresh, with flint notes.

Very aromatic Alsatian white wine, with notes of lychee and rose.

Savoie white wine, fresh and floral.

Gourmet rosé wine from Bandol. Structured and elegant.

Traditional Korean liqueur infused with pine needles. Herbal and refreshing taste.

Traditional fermented rice alcohol. Smooth with aromatic complexity due to fermentation.

Light and refined yakju (clear alcohol), brewed with bamboo sap.

Historic liqueur infused with pear and ginger. Balanced and fragrant.

Jeju Island liqueur flavored with tangerine. Bright citrus notes.