Maggie

Sea snails cooked in an aromatic court-bouillon, served cold. Firm texture and briny flavor. To be enjoyed by dipping them in the homemade mayonnaise.

Cooked and chilled pink shrimp, served whole with their shells. Tender and sweet flesh. To be peeled and served with mayonnaise.

Six superior quality, plump, and briny oysters. Served fresh on ice. Enjoy raw with a squeeze of lemon or mignonette sauce (vinegar and shallots).

Petrossian caviar, served with brioche and crème fraîche. Delicate saline flavor and melt-in-your-mouth texture. A luxurious dish to savor in small bites.

Al dente asparagus served with a gribiche sauce (mayonnaise with capers, pickles, and hard-boiled eggs). Garnished with hazelnuts for crunch and wild garlic.

Breaded and fried rice balls, filled with smoked scamorza cheese. Crispy on the outside and melty on the inside.

A revisited bistro classic: hard-boiled eggs topped with mayonnaise, served with small grilled sweet peppers and chili oil.

Breaded and fried fish sticks, served with a zesty lime and ginger mayonnaise. Easy to eat with your fingers.

A warm, toasted sandwich inspired by the Catalan bikini, filled with pastrami and melted cheddar. Thin and crispy bread.

Raw veal cut finely with a knife, mixed with oysters for a briny note. Served with fava beans and Japanese breadcrumbs (panko) for crunch.

Tender and juicy veal cut, grilled. Served with 'sauce chien', an Antillean sauce with fresh herbs, mild chili, and shallots.

Breaded chicken cutlet served with Caesar salad toppings: creamy dressing, parmesan, and croutons.

Thick cut of tuna, lightly cooked or grilled, served with a spicy black pepper sauce.

Sardinian pasta in the shape of small pearls, cooked creamy with sage and Taggiasche olives. A rich and flavorful vegetarian dish.

Large bone-in beef cut from the Simmental breed, known for its marbling. Grilled and served sliced for sharing.

Whole fish or large sea bass fillet, served with a 'sauce vierge' (olive oil, herbs, aromatics) enhanced with peppers.

Brittany blue lobster, served grilled or roasted, with crispy fries.

Cow's milk pressed cheese, with a rind coated in dried wildflowers, offering floral and herbaceous aromas.

A mille-feuille composed of multiple layers of thin crepes spread with cream or ganache. Soft and melt-in-your-mouth texture.

Meringue dessert with a crisp exterior and a soft center, topped with whipped cream and fresh seasonal fruits.

Fried, elongated sweet fritters, served with dipping sauces (red fruit coulis and whipped cream).

Light and airy dark chocolate mousse, served with fine, crisp dry biscuits called ladyfingers.

A revisited Irish Coffee with French whisky, coffee, and whipped cream. A hot, alcoholic beverage.

A smooth and refreshing Italian lemon liqueur, served chilled. Note the generous 6cl serving.

Aged plum eau-de-vie, aged in barrels, offering rich aromas of candied fruit and wood.

Quality artisanal tequila, to be enjoyed neat to appreciate its agave notes.

Cuban aged rum, 7 years old, with complex notes of coffee, cocoa, and almond.

French single malt whisky, selected for its finesse.

A potent (55%) and herbaceous herbal liqueur, made by Carthusian monks.

A sweeter, less alcoholic (40%) version of Chartreuse, with notes of honey and spices.

A special cuvée of Chartreuse created for the order's 9th centenary, balanced and complex.

Signature cocktail based on Japanese gin, herbal liqueurs, and citrus. Creamy texture thanks to aquafaba.

An energizing cocktail based on vodka and espresso, with a hint of vanilla. Served chilled with a coffee foam.

A sparkling and fruity cocktail, mixing prosecco and white peach puree with peach liqueur.

A sweet and sour mix of amaretto (almond liqueur), bourbon, and lemon juice, emulsified with egg white.

A classic, potent, and tropical tiki cocktail, blending several rums, almond, and orange.

A variation of the Negroni where gin is replaced by prosecco, making the cocktail lighter and sparkling while retaining the bitterness.

A light and bitter Italian aperitif cocktail, lengthened with sparkling water.

A classic dry and bitter cocktail, mixing gin, red vermouth, and Campari in equal parts.

A lightly sweetened, sparkling fermented beverage with natural flavors.

Premium English sodas (Tonic, Ginger Ale, or Lemonade) with refined flavors.

Light Italian sparkling wine.