Saisons

A selection of assorted cured meats such as salami, ham, and sausages. Served as a sharing platter, typically with bread and condiments. savory and salty flavors.

A curated board of aged cheeses featuring various textures and milk types. Offers a range of flavors from mild and creamy to sharp and pungent. Best enjoyed with bread or wine.

A large, bone-in cut of beef rib designed to be shared by two people. Grilled to preference and served with crispy thick-cut fries and a rich, buttery herb sauce. Juicy, tender, and robustly flavored.

A premium ribeye steak cut for a single serving. Known for its marbling and rich beefy flavor. Typically grilled or pan-seared.

Semi-cooked duck liver pate, offering a rich, buttery texture and delicate flavor. Paired with sweet and tangy shallot jam to cut through the richness. A classic French delicacy.

A rustic loaf made from coarsely chopped meats, studded with crunchy pistachios. Savory and dense, served with tangy pickles for balance.

A smooth, velvety soup made from pumpkin, topped with a light chestnut foam. Garnished with crunchy crushed hazelnuts. Sweet, earthy, and warming.

Earthy green lentils paired with crunchy pieces of pig's foot. Dressed with a zesty, airy mustard cream. A play on textures with savory, traditional flavors.

Thinly sliced raw scallops seasoned with lime citrus. Accompanied by earthy raw mushrooms and crispy fried scallop roe (coral). Fresh, delicate, and textural.

A soft-boiled egg with a fried, crispy exterior, revealing a runny yolk when cut. Served over smooth parsnip puree with a savory meat sauce. Rich and comforting.

Thinly sliced cold veal covered in a creamy, mayonnaise-like sauce flavored with tuna. Garnished with capers and crunchy bread croutons. Savory, creamy, and cool.

Slices of colorful heirloom tomatoes served with creamy fresh burrata cheese. Accompanied by a refreshing frozen tomato and basil sorbet. A cool, summery dish.

A cold soup made from tomatoes and peppers, similar to gazpacho. Topped with mild ricotta cheese spiced with Espelette pepper. Refreshing with a gentle spicy kick.

Chopped raw shrimp mixed with sweet melon and salty feta cheese. Dressed with aromatic rosemary oil and served with icy melon granita. Sweet, salty, and very fresh.

A cold, refreshing soup base made from blended cucumber. Enriched with creamy ricotta cheese. Light, cooling, and mild.

Long, slender saltwater clams cooked quickly in a hot pan with garlic and butter. They have a firm, chewy texture and sweet oceanic flavor.

Raw chopped veal that has been smoked, served with a rich cured egg yolk. Topped with crunchy toasted buckwheat grains. Smoky, savory, and textural.

Layers of thin beet slices stacked with fresh goat cheese. Flavored with citrus notes of lime and orange. Earthy, tangy, and visually striking.

Whole kidneys prepared in a savory meat sauce. Served with creamy mashed potatoes. This organ meat has a firm, snap-like texture and a robust, distinctive flavor.

Seared duck breast served pink, accompanied by celery prepared various ways. Paired with sweet port-stewed grapes and a rich sauce with a hint of cocoa.

Slow-cooked beef shoulder that is tender and falling apart. Served with fried cornmeal cakes and a light carrot-citrus foam. Hearty and comforting.

Fresh fish of the day served over tender melted leeks. The sauce features aromatic curry and creamy coconut milk. Mild fish flavor lifted by exotic spices.

Fresh fish of the day paired with anise-flavored fennel and Pastis liqueur. Accented with a zesty citrus and salty anchovy sauce. Mediterranean flavors.

Fresh fish of the day served with savory cabbage cooked with bacon. Topped with a fresh herb sauce of celery and coriander. Balanced between smoky and fresh.

Tender pork belly with layers of fat and meat. Served with sweet chestnut mash and savory cabbage. Rich, fatty, and satisfying.

Small ear-shaped pasta tossed in a creamy sauce with nutty Jerusalem artichokes and mushrooms. Finished with parmesan cheese. Vegetarian and earthy.

Pan-seared pork served with a smooth sweet corn puree and fresh snow peas. Garnished with seasoned popcorn for crunch. A mix of sweet and savory flavors.

Soft, pillowy potato dumplings made in-house. Served with Mediterranean vegetables and cheese. Texture is soft and slightly chewy.

Lightly seared beef, sliced thin and served rare/raw inside. Paired with sweet-tart raspberry gel and earthy beetroot. Delicate and sophisticated.

Tender lamb shoulder rolled and slow-cooked. Served with smoky eggplant puree and tomatoes. Rich, gamey flavor with Mediterranean accents.

Beef rump steak marinated with peanuts for a nutty flavor. Served with crunchy spring rolls and a nutty sesame sauce. Asian-inspired flavors.

Rolled chicken meat seasoned with anise-like tarragon. Served with spicy chorizo sausage cream and salty sea vegetables (samphire). Complex and flavorful.

A specific, tender cut from the neck end of Iberian pork loin. Grilled and served with sweet potato and a tangy, spicy herb sauce. Juicy and flavorful.

A selection of matured cheeses. Enjoyed at the end of the meal instead of sweet dessert.

A small pastry tart filled with rich chocolate ganache. Features a crunchy hazelnut praline layer. Intense chocolate flavor with varied textures.

Soft rice cooked in sweetened milk until creamy. Flavored with coffee liqueur (Kahlúa) and topped with crunchy candied walnuts. Comforting and sweet.

A dense, moist cake made with chestnuts. Served with sweet candied orange peel and light chestnut-flavored cream. Earthy and sweet.

An upside-down caramelized fruit tart using quince instead of apples. Served warm with rich salted caramel and aromatic vanilla ice cream.

A small yeast cake saturated in hard liquor syrup (rum). Served with sweetened whipped cream and citrus peel. Very moist and boozy.

A rich custard base flavored with white chocolate and zesty lime. Topped with a contrasting layer of hard caramelized sugar. Creamy, sweet, and tangy.

A light, poached meringue floating on a fruit soup base made of strawberries and basil. Airy texture with fresh fruity flavors.

A dessert pudding featuring mixed red berries. Topped with a zesty lemon cream and mint. Fruity and refreshing.

Whole or sliced peach cooked gently in wine syrup. Served with nutty almond mousse and a thin crispy biscuit. Elegant and fruity.

A pastry tart filled with rich custard and hazelnut praline paste. Smooth, creamy, and nutty.

A meringue-based dessert with a crisp crust and soft inside. Topped with tart rhubarb fruit compote. Sweet and tangy balance.

Rich chocolate cake square, dense and fudgy. Served with contrasting lemon cream and crunchy sweet nuts.

A warm dessert made from bread soaked in custard and rum. Topped with rich white chocolate and caramel sauce. Heavy, sweet, and comforting.

Whole or sliced apples roasted until soft. Served with crunchy pistachio topping and rich mascarpone cheese cream. Warm and nutty.

A classic dry sparkling wine from Champagne, France. Crisp acidity with bubbles and fruity notes. Celebratory drink.

A premium dry Champagne blend. Offers a refined balance of freshness and complexity.

A vintage Champagne made entirely from white Chardonnay grapes. Elegant, mineral, and sophisticated.

A white wine made from old vine Riesling grapes. Typically aromatic with high acidity and mineral notes.

A renowned white wine from Burgundy made from Chardonnay. Dry, crisp, and steely with citrus flavors.

A Chardonnay-based white wine from southern Burgundy. Generally rounder and fruitier than Chablis.

A white wine blend from the Rhône Valley. Usually aromatic and medium-bodied.

A prestigious and full-bodied white wine from the Southern Rhône. Rich, complex, and textural.

A regional white wine from southern France. Likely crisp and easy-drinking.

A dry white wine from Bordeaux. Typically a blend of Sauvignon Blanc and Sémillon. Crisp and refreshing.

A very dry, light white wine from the Loire Valley. Known for its acidity and pairing well with seafood.

A Chenin Blanc based white wine from the Loire Valley. Can range from dry to off-dry with floral notes.

A crisp, aromatic white wine made from Sauvignon Blanc grapes. Features notes of citrus and fresh grass.

A sweet dessert wine from the Loire Valley. Rich, honeyed flavors balanced by acidity.

A light pink rosé wine from southern France. Dry, refreshing, and fruity.

A Pinot Noir red wine from northern Burgundy. Elegant with red fruit flavors.

A Cru Beaujolais wine made from Gamay grapes. Fruity, floral, and generally light to medium-bodied.

A robust Beaujolais wine with more structure and aging potential than typical Gamay wines.

A fortified or rich dry red wine from the southern Rhône. Spicy and full-bodied.

A Syrah-based red wine from the Northern Rhône. Peppery with dark fruit notes.

A classic red blend from the Rhône Valley. Generally spicy, fruity, and approachable.

A famous, powerful red wine from the southern Rhône. Complex with notes of dark fruits, spice, and earth.

A red wine from the southern Rhône, similar to Châteauneuf-du-Pape but lighter. Spicy and fruity.

A premium wine from Provence. Likely a complex blend with Mediterranean herb notes.

A red wine made from the Malbec grape. Dark in color with plum and berry flavors.

A regional red wine from southern France. Typically features local grape varieties and rustic character.

A red wine from Languedoc. Syrah and Grenache blend, aromatic with herb and fruit notes.

A red wine from Bordeaux. A blend of Merlot and Cabernet, structured with moderate tannins.

A Cabernet-dominant red wine from the Left Bank of Bordeaux. Structured and age-worthy.

A mature red wine from the Médoc region. Expect developed flavors of leather and earth alongside fruit.

A prestigious red wine from Pauillac. Powerful, full-bodied with firm tannins and blackcurrant notes.

A red wine from the Moulis-en-Médoc appellation. Elegant and balanced.

A red wine from the Graves region. Often earthy with smoky notes.

A Merlot-based red wine from the Right Bank of Bordeaux. Lush and plummy.

A high-quality red wine from Saint Emilion. Rich, soft tannins and complex flavors.

A Cabernet Franc red wine from the Loire Valley. Medium-bodied with red fruit and bell pepper notes.