apéti

A fresh soup prepared daily with seasonal vegetables. The recipe changes each day according to the chef's inspiration and the market.

A classic and comforting velouté combining the sweetness of leeks and the creaminess of potatoes.

A crunchy and colorful salad made with shredded red cabbage, dressed for a fresh and light starter.

Hokkaido pumpkin wedges roasted in the oven until tender and caramelized. A sweet flavor reminiscent of chestnut.

Tender leeks served cold with a vinaigrette. Garnished with almonds, lemon, and cocoa nibs for a touch of crunch and originality.

The special dish of the day, made with fresh market produce. A unique plant-based creation that changes daily.

A fragrant curry simmered with a variety of seasonal vegetables, served with the selected rice of the day. A warm and spicy dish.

A large, complete, and colorful bowl combining quinoa, raw and cooked vegetables, and two types of hummus. Topped with a creamy sesame (tahini) sauce.

A plant-based take on shepherd's pie. A base of black Beluga lentils topped with sweet potato puree, served with fresh raw vegetables.

Vegetarian lasagna made with seasonal vegetables and gluten-free pasta sheets. Served with a side of raw vegetables.

A homemade plant-based burger served in a gluten-free bun. Accompanied by oven-roasted potatoes and crunchy raw vegetables.

A portion of cooked quinoa, a nutritious protein-rich grain with a light and fluffy texture.

A portion of selected rice of the day, cooked to perfection to accompany your meal.

A portion of black 'caviar' lentils, appreciated for their small size and firm texture when cooked.

An assortment of two types of homemade hummus, perfect for spreading or enjoying on their own.

A sweet and natural apple compote, sprinkled with toasted almonds for added crunch.

A creamy pudding made from chia seeds and almond milk, topped with seasonal fruit compote.

A dense and melting chocolate cake, intense in cocoa. A gourmet classic.

A slice of moist banana cake, served with a cinnamon-scented cream.

A moist and spiced carrot cake, accompanied by a lemon cream for a touch of acidity.

A rich dark chocolate tart, decorated with superfoods like Goji berries and cocoa nibs.

A plant-based version of cheesecake (dairy-free), flavored with lemon for a fresh and creamy dessert.

A coffee served with a selection of current sweet treats.

2-course lunch menu. Choose between a starter and a main course, or a main course and a dessert (from the selection marked with an asterisk).

3-course lunch menu including a soup, a main course of your choice, and a drink or a dessert (from the selection indicated).

Balanced menu for children including a small bowl of vegetables and grains, an apple compote, and a fruit juice.