M.H l'herrisson

A marinated soft-boiled egg, Japanese style, served in a rich broth with land and sea flavors. The yolk is runny and creamy. Garnished with fried onions for crunch.

An airy goat cheese mousse (Sainte-Maure). Served with crispy croutons and an original sweet-minty touch. A fresh and light starter.

A creamy lentil soup topped with rich, smoky cream. The bacon powder adds a savory, meaty flavor. A comforting and rustic dish.

Zucchini flowers fried in a light and crispy batter. Stuffed with a creamy mixture of ricotta and herbs with a sweet touch. Delicious contrast between crispy and melting.

Tender roasted eggplant enhanced by a spicy sauce and Italian cheese. Candied tomatoes add sweetness. A vegetarian dish rich in flavor.

Perfectly cooked white fish fillet, served with a peanut and mild spice sauce. Accompanied by melting shallots. A subtle land-sea combination.

Slow-cooked pork to be tender, with crispy skin. Coated in a sweet and savory Asian sauce and enhanced with chili peppers. Rich and indulgent.

Tender and flavorful beef cut served with a fresh herb sauce. Accompanied by melting potatoes. A classic for meat lovers.

A salad made of young shoots and vinegar-marinated vegetables. Fresh, crunchy, and tangy. Ideal to accompany a rich dish.

Small whole roasted potatoes, tender inside. Served with a mayonnaise flavored with fermented black garlic. A flavorful side dish.

Selection of various aged cheeses. Ideal to finish the meal or share as an aperitif. Usually served with bread.

Dessert consisting of a crumbly biscuit, fresh fruit, and a light mousse. The touch of wasabi adds a surprising spiciness that awakens the red fruits. Original and balanced.

Moist carrot cake flavored with vanilla. Served with a floral and refreshing granita. Tender texture with crunch from the hazelnuts.

Assortment of marinated vegetables served with crispy vegetable chips and grilled cheese. Flavorful and perfect for whetting the appetite. Mediterranean flavors.

Fresh Italian cheese with a creamy center, served with a lemony herb pesto. Garnished with a slightly spicy crispy crumble. Fresh and creamy.

Chickpea puree with black sesame, giving it a dark color and a nutty flavor. Topped with a fresh and crunchy salsa. Smooth and rich texture.

Slow-cooked egg for a unique melting texture. Served on sweet peppers and a fresh cheese preparation. Mix of hot and cold, sweet and savory flavors.

Tender chicken coated in a rich peanut sauce with citrus notes. Accompanied by a smooth puree and a spicy emulsion. Dish with Asian influences.

Traditional beef ragout slow-cooked in a red wine sauce. This version incorporates autumnal notes of hazelnut and chestnut. Very tender meat and rich sauce.

Tuna slices seared on the outside and raw inside. Marinated in Thai spices and served with a sweet fig sauce. Fresh and fragrant.

Salmon cured in salt, sugar, and dill. Served with a fresh yogurt and cucumber sauce. Melting texture and delicate flavor.

Selection of mature, characterful cheeses. Served with bread. Perfect to end the meal.

Creamy Italian cheese dessert delicately flavored with rose. Accompanied by crispy chocolate bites. Sweet, floral, and indulgent.

Creamy passion fruit mousse served on a shortbread base. Lavender adds a Provençal floral note. Balance between acidity and sweetness.

Classic Italian cocktail based on Aperol, Prosecco, and sparkling water. Citrus and slightly bitter taste. Served very cold with ice cubes.

A variation of the Spritz using Lillet (wine-based aperitif). Sweeter and fruitier than the classic version.

Sparkling cocktail prepared with Martini. Refreshing and aromatic.

A more bitter version of the Spritz, made with Campari. Bright red color and intense taste of herbs and citrus.

Sparkling cocktail where bitterness is replaced by the sweetness of Amaretto (almond liqueur). Sweet and fragrant.

Elegant spritz with St Germain elderflower liqueur. Floral, sweet, and very refreshing.

White wine served in a large glass with plenty of ice. Very refreshing, ideal in summer.

Rosé wine served 'piscine' style, meaning in a large glass filled with ice. Refreshing and convivial.

Anise aperitif served in a large volume with plenty of water and ice. Licorice and anise flavor.

Italian sparkling wine served on ice. Festive and light.

Italian vermouth, wine flavored with herbs. Drunk chilled as an aperitif.

Classic French cocktail mixing white wine and fruit cream.

French aperitif made from gentian. Bitter and vegetal flavor.

Portuguese fortified wine, rich and sweet.

Marseille Pastis, anise liqueur served diluted with water.

Ricard served in a large volume with plenty of ice.

Classic bitter and sweet cocktail based on Campari, red Vermouth, and soda water.

Irish cream liqueur, smooth and sweet with notes of cocoa.

Strong fruit eau-de-vie, clear and very fragrant. Drunk as a digestif.

Traditional digestif made from distilled plum.

Green mint liqueur, fresh and sweet. Drunk on ice.

Oak barrel-aged wine eau-de-vie. Rich and aromatic.

Extra Old Cognac, very long aging. Complex and refined.

Normandy apple eau-de-vie. Fruity and woody.

Mexican agave spirit with a characteristic smoky flavor.

Norman liqueur with herbs and spices. Sweet and herbaceous.

Refreshing cocktail with mint and lime, served with crushed ice.

Tangy and sweet Brazilian cocktail, prepared with crushed lime wedges.

Traditional drink from the Antilles. Simple and strong, a mix of rum, sugar, and lime.

Creamy and fruity tropical cocktail. Flavors of pineapple and coconut.

Classic Cuban cocktail served chilled. Perfect balance between lime acidity and sugar sweetness.

Complex and powerful Tiki cocktail, with notes of almond and citrus.

House signature cocktail. Spicy and zesty.

Long drink served on ice, marked by the spiciness of ginger.

Fruity and sweet cocktail, very popular.

Elegant pink cocktail, tangy and fruity.

A variation of the Cosmopolitan, replacing Cointreau with crème de cassis.

Energizing coffee cocktail, rich and creamy.

Creation of the moment according to the bartender's inspiration.