Marzo Saint-Germain

A trio of classic and simple pizzas, ideal for an aperitif. Choose between a garlic version, a rosemary white ('Bianca') or a classic tomato ('Marinara'). Thin and crispy dough, rich in flavors.

A sophisticated white pizza topped with Lardo di Colonnata, a cured Italian lard aged in marble, melting and delicate. Enhanced with crunchy walnuts and fragrant rosemary. Rich and melting flavor.

A simple and fresh salad made of peppery arugula leaves and shavings of salty parmesan. Lightly dressed to enhance the ingredients. Perfect as a light starter.

A velvety leek and potato soup, comforting and smooth. Enhanced by the richness of Colonnata lard and a touch of thyme. Served hot.

Plate of cured beef (bresaola) accompanied by puntarelle, a crunchy and slightly bitter chicory. Dressed with a vibrant lemon and anchovy vinaigrette with walnuts.

Mussels served in a rich and creamy sauce with Italian cheeses (Gorgonzola and Parmesan). A bold mix of intense marine and cheese flavors.

Tender octopus simmered for a long time in a spicy tomato sauce. Served with crispy garlic bread for dipping. A flavorful dish with a good kick.

Fresh Italian stretched-curd cheese with a creamy center (Burrata), served with pan-fried spinach. The contrast between the cold fresh cheese and the warm vegetables is delicious.

Toasted bread topped with Stracciatella (creamy center of burrata), Finocchiona (Tuscan fennel salami) and olive tapenade. Crispy, creamy and fragrant.

Thin slices of marinated raw beef, served with a homemade mustard sauce, raw mushrooms and parmesan. Fresh and delicate, inspired by the classic Harry's Bar recipe.

Melting roasted squash accompanied by creamy cheese (stracciatella) and smoked cured ham (speck). Hazelnuts add crunch. A dish with sweet and savory autumn flavors.

Classic tasting plate including a ball of fresh buffalo mozzarella and a selection of various Italian cured meats. Ideal for sharing.

Gratin of fried eggplants layered with tomato sauce, mozzarella and parmesan. Melting, rich and oven-baked.

Fresh homemade pasta layered with meat sauce (bolognese) and béchamel. A classic pasta dish, rich and comforting.

The classic Neapolitan pizza par excellence. Tomato base, fior di latte mozzarella and fresh basil. Simple and balanced.

Calzone pizza filled with tomato sauce, cheeses (mozzarella and stracciatella) and ham. Oven-baked for a golden crust and a melting interior.

A variation of the Margherita using creamier buffalo mozzarella and fresh cherry tomatoes added. Milky and fresh flavor.

Sweet and savory white pizza with goat cheese, drizzled with honey and flavored with rosemary. Sweet and aromatic flavor.

A pizza with the flavors of southern Italy. Eggplant pesto base, smoked cheese and 'nduja (spicy spreadable pork sausage). Smoky and spicy taste.

Pizza topped with ham, fresh spinach and tender artichokes. Finished with parmesan. A rich mix of vegetables and flavors.

White pizza with fresh ingredients added after cooking: crunchy puntarelle chicory, salty anchovies, creamy cheese and olives. Hot-cold contrast.

Inspired by 'Gricia' pasta. White pizza with smoked cheese, pecorino (sheep's milk), crispy pork jowl (guanciale) and lots of black pepper. Rich and flavorful.

Tomato pizza topped after cooking with bresaola (cured beef), fresh arugula and parmesan. Light and fresh despite the pizza base.

Flavorful pizza combining the spiciness of spianata salami, the strength of gorgonzola and the sweetness of mushrooms. Rich and complex.

'Dangerous' pizza for its spiciness, topped with melting and spicy 'nduja, softened by red onions. For spice lovers.

Cheese-less pizza with intense flavors of puttanesca sauce: salty anchovies, capers, olives and garlic. Very fragrant and umami.

Luxurious white pizza with black truffle cream and mushrooms. Finished with fresh arugula. Powerful earthy and truffle aroma.

Venetian dessert cocktail. A whipped blend of lemon sorbet, vodka and Prosecco. Creamy, icy and refreshing, often drunk as a digestif.

Dessert pizza topped with chocolate spread or melted chocolate. Indulgent and ideal for sharing.

Light and airy homemade chocolate mousse. Rich in cocoa, it's a dessert classic.

Half grapefruit sprinkled with sugar and baked until caramelized. Bitter, sweet and warm.

Slice of Pandoro (traditional soft Italian Christmas brioche) served with a creamy pistachio filling. Sweet and buttery.

Jellied vanilla cream dessert, topped with syrup and amarena cherries (candied sour cherries). Silky texture and sweet-sour coulis.

Small chocolate-covered ice cream bites, famous in Italy. Perfect for a small sweet note to share with coffee.

Classic dessert made of milk ice cream (Fior di latte) over which hot espresso is poured. The hot-cold and bitter-sweet mix is delicious.

Cup of two scoops of artisanal ice cream or sorbet. Choose from classic Italian flavors like chocolate-hazelnut (gianduja) or lemon.

The most famous Italian dessert. Coffee-soaked biscuits, creamy mascarpone and cocoa powder. Rich and smooth.