Au fin gourmet

A classic Italian vermouth. Sweet and bitter flavor with notes of herbs and spices. Served chilled, often with a slice of lemon or an olive.

A very popular anise-flavored pastis from France. Pronounced licorice and anise flavor. Consumed diluted with fresh water, which gives it a milky color.

Prestigious French sparkling wine. Fine bubbles and a crisp, elegant taste. Ideal for celebrating or starting a meal.

Distilled spirit made from grains. Rich flavor with notes of wood and malt. Drunk neat, with ice, or a little water.

Premium quality whisky. More complex and refined aromatic profile. To be savored slowly to appreciate its nuances.

Traditional French cocktail. Mix of dry white wine and cassis cream. Fruity and slightly sweet taste.

A classic espresso. Strong, aromatic, and served in a small quantity. Ideal for an energy boost.

Espresso diluted with hot water (long) or with a dash of milk (macchiato). Less intense than pure espresso.

Large café au lait. Creamy texture and mild taste. Perfect for breakfast or a gourmet break.

Hot drink made with cocoa and milk. Sweet and comforting. Enjoyed by children and adults alike.

Espresso topped with creamy milk foam. Perfect balance between strong coffee and milk's sweetness.

Infusion of tea leaves in hot water. Can be black, green, or herbal. Served plain, with sugar, or lemon.

Popular Portuguese blonde beer. Refreshing with a slight bitterness. Pairs well with savory dishes.

Belgian abbey beer. Malty, slightly spicy, and sweet flavor. Full-bodied and rich.

Large beer imported from Eastern Europe. Likely a light and refreshing lager. Generous 50cl size.

World-renowned Dutch lager beer. Fresh, balanced, and accessible taste. To be drunk very cold.

Tequila-flavored blonde beer. Sweet and citrusy flavor. Popular for its original taste.

Alternative to classic beer without the effects of alcohol. Malty taste preserved.

Classic French lager or citrus white beer. The white is cloudy with notes of coriander and orange.

Dark beer. Aromas of roasted malt, caramel, or coffee. More robust taste than a blonde.

Selection of after-dinner drinks. Calvados (apple), Port (sweet fortified wine), or Macieira (Portuguese brandy).

Prestigious French grape brandies. Aged in oak barrels. Complex and woody flavors.

Clear brandies like pear or plum. Intense fruit aromas. Served chilled.

Peppermint liqueurs. 27 is green and sweet, 31 is white and stronger (Glacial Mint).

Basic spirits. Vodka (neutral), Gin (juniper/herbs), Tequila (agave). Served neat or in cocktails.

Irish cream whisky liqueur. Creamy texture and sweet taste of cocoa and vanilla. Drunk on ice.

Sugar cane eau-de-vie. Exotic and warm aromas. Can be white or amber.

Sparkling cola soda. Well-known sweet and caramel flavor.

Various fruit juices. Fruity and sweet flavors.

Sweetened iced tea, usually peach flavored. Refreshing.

Carbonated energy drink. Characteristic very sweet taste. Contains caffeine.

Sparkling sodas. Sprite with lemon-lime, Fanta with orange. Sweet and fruity.

Lemonade mixed with fruit syrup (strawberry, mint, grenadine, etc.). Very popular with children.

Still mineral water mixed with fruit syrup. Thirst-quenching and slightly sweet.

Still natural mineral water.

Sparkling natural mineral water. Intense bubbles.

Italian sparkling mineral water. Fine bubbles and mineral taste.

Large bottle of still water.

Large bottle of sparkling water.

Large bottle of Italian sparkling water.

Sardines prepared according to an Eastern European recipe. Likely salted or marinated. A simple and tasty starter.

Traditional Moldovan/Romanian starter consisting of grilled eggplant slices stuffed with garlic, walnuts, and mayonnaise. Piquant and creamy.

A varied assortment of cold cuts and raw vegetables. Ideal for sharing or snacking at the start of a meal.

Carrots prepared in Korean or Eastern European style. Crunchy, vinegary, and spicy with garlic and coriander.

Traditional Moldovan chicken soup. Light and tangy broth (thanks to the bortsch) with fine homemade noodles and vegetables. Revitalizing.

Typical tangy cabbage soup. Rich in vegetables and meat, flavored with dill and parsley. Distinctive sweet and sour taste.

White bean soup, often vegetarian. Hearty and warming, with a tangy touch.

Flattened and pan-fried meatball, similar to a Slavic 'Kotlet'. Crispy outside, juicy inside. Served with a side dish.

Oven-roasted chicken thigh, often served with garlic sauce (mujdei). Tender and well-browned.

Tenderized and breaded meat cutlet, similar to a schnitzel. Thin and crispy.

Traditional dish here consisting of stuffed peppers (although the name sarmale often refers to cabbage rolls). Filling based on rice, meat, and vegetables, simmered in sauce.

Thin pastry filled pancake, here with cheese and herbs. Pan-fried golden. Crispy and melting.

Layered salad made of canned fish, boiled vegetables, eggs, and mayonnaise. Rich and creamy texture.

Also called 'Herring under a fur coat'. Layers of salted herring, grated vegetables (including beetroot which gives a purple color), and mayonnaise.

Fresh salad of shredded cabbage, tomatoes, and cucumbers. Dressed with oil and vinegar. Crunchy and light.

Rich salad combining sautéed mushrooms and poultry livers. Bound with mayonnaise and flavored with garlic.

Salad of diced beetroot, potatoes, carrots, and pickles. Dressed with oil. Colorful and vegetarian.

Classic composed salad with tuna, corn, and fresh vegetables. Light and balanced meal.

Assortment of cheeses

Individual portion of a cheese of your choice.

Large platter of four types of cold meats or sausages.

Assortment of three fish preparations (smoked, salted, marinated).

Platter combining various cold cuts and cheeses.

Traditional snack to accompany beer, consisting of small dried and salted fish. Chewy texture and intense marine flavor.

A slice of multi-layered cream cake, often rich and moist.

Thin crêpes rolled with sour cherries. Delicious sweet and sour mix.

Chocolate lava cake. Served warm, rich and intense in cocoa.

2-course lunch menu including either the starter and main, or the main and dessert.

3-course lunch menu including soup, main course, and a choice between starter or dessert.

Full 4-course lunch menu for hearty appetites.