Tandem saveurs nomades

A complete tasting menu consisting of five surprise dishes chosen by the chef. Ideal for discovering the entire menu and the kitchen's expertise. Served for the entire table.

A shorter menu including a starter, a main course, and a dessert, preceded by an amuse-bouche. A balanced option for a refined meal.

Fried balls filled with creamy burrata cheese flavored with Asian herbs. Crispy on the outside and melting on the inside. Served with a spicy salsa sauce.

Breaded and fried Italian rice balls, filled with cheese and tomatoes. A crispy texture and a soft center. Inspired by Sicilian street food.

A light and airy pea mousse accompanied by braised cauliflower. Seasoned with yuzu (Japanese citrus) and miso for an umami touch.

Grilled salmon pieces on skewers over charcoal, flavored with miso and yuzu. The smoky taste of charcoal blends with the freshness of the citrus.

Spicy grilled chicken skewers with Cajun and curry blend. Served with a sweet and savory Japanese teriyaki sauce.

Grilled beef skewers, served with a chimichurri sauce with fresh herbs, garlic, and vinegar. A classic with South American flavors.

Light and crispy Japanese-style fish fritters. Served with a yuzu lemon-flavored mayonnaise.

Assorted vegetables fried in a light tempura batter. Served with a tangy and light ponzu sauce.

Small potatoes roasted in the oven with warm spices like smoked paprika and cumin. Tender and flavorful.

Provençal specialty, these are fried sticks made from chickpea flour. Crispy on the outside and tender on the inside, served with mayonnaise.

Melting eggplant glazed with a miso (fermented soy paste) and yuzu sauce. A mix of sweet, savory, and tangy flavors.

Small tacos filled with fresh salmon, mashed avocado, and jalapeño pepper. Enhanced by a tangy amazu sauce.

Thin slices of raw sea bream served with a fruity and aromatic topping of apricot, peach, lemongrass, and ginger. Fresh and delicate.

Octopus cooked in two ways: grilled on the griddle and fried tempura. Served with an herb sauce and sweet peppers.

Thin slices of beef, seared on the outside and raw on the inside. Served with a citrus soy sauce (ponzu).

Grilled Japanese ravioli stuffed with shrimp and peanut sauce (satay). Served with a sesame and citrus sauce.

Small burgers using steamed brioche buns (bao). Filled with tender pulled pork, spicy sriracha sauce, and fried onions.

Tacos filled with marinated beef, with guacamole, chili, and barbecue sauce. A fusion of Asian and Mexican flavors.

Fried vegetable balls made from beetroot and chickpeas. Served with a light cauliflower mousse.

Slices of raw fish (sea bass) marinated with exotic flavors: passion fruit, coconut, and lemongrass.

Japanese ravioli stuffed with chicken and satay sauce. Grilled and served with a sweet teriyaki sauce.

Fish fillets fried in a black squid ink batter. Served with a spicy aioli sauce with Japanese spices.

White fish (sea bass) served with a creamy coconut milk quinoa risotto. Topped with a classic beurre blanc sauce.

Pan-seared scallops accompanied by winter vegetables and a creamy puree. A spicy touch is added by the jalapeño.

Beef piece cooked slowly to be very tender. Served with a truffle-scented puree and sautéed mushrooms.

Breaded and fried Japanese-style pork (tonkatsu), previously slow-cooked for tenderness. Served with seasonal roasted vegetables.

A comforting dish revisited: small coquillettes pasta cooked like a creamy risotto, flavored with black truffle and mushrooms.

A selection of three aged cheeses from the Ancelot cheese shop. Served with bread or accompaniments.

A fresh and tangy lemon and yuzu dessert, topped with meringue. Creamy and crunchy texture.

Choux pastry filled with vanilla cream, served with ice cream. A gourmet classic.

Rich chocolate dessert with a melting ganache, crunchy praline, and hazelnut ice cream (gianduja).

Pastry made of layers of crispy puff pastry and vanilla cream. Garnished with salted butter caramel and almonds.

Pastry choux filled with a rich chocolate and praline cream. Dusted with cocoa.