CABANE

An egg cooked slowly to achieve a set but tender white and a runny yolk. Served with zucchini and a creamy feta sauce. Creamy texture and Mediterranean flavors.

Interpretation of Vitello Tonnato with thinly sliced cold pork neck, coated in a tuna sauce. Rich umami flavor, salted by capers and parmesan. A revisited classic cold starter.

Mackerel lightly seared on the outside and raw on the inside (tataki). Served with a cold garlic and almond soup (Ajo Blanco). Icy taste of the fish balanced by the sweetness of the almond.

Cold soup of sweet and fruity yellow tomatoes, served with a creamy Italian fresh cheese (burrata) flavored with truffle. Fresh, creamy, and very fragrant. To be eaten with the provided focaccia.

A piece of fatty pork cooked very slowly until tender, served with small pasta (orzo) cooked with spices in the style of paella. Rich, hearty, and slightly spicy thanks to the chorizo.

Red tuna loin quickly seared, remaining raw in the center. Served with a sweet and sour eggplant ragout (caponata). Meaty texture similar to meat, Mediterranean flavors.

White fish fillet with a crispy crust, served with a spicy sausage and fennel preparation. Contrast of textures and anise and citrus flavors.

Premium quality chicken breast flavored with dried lemon. Served with large pasta stuffed with creamy cheese and peppery pesto. Tender and rich.

Large piece of young pig slow-cooked on the barbecue, to share. Very tender meat and crispy skin, served with a fresh herb and garlic sauce. Convivial and festive.

Selection of high-quality French cheeses, aged by a renowned expert. Variety of textures and tastes. Traditionally eaten with bread at the end of the meal.

Intense dark chocolate warm mousse with an airy texture, accompanied by cold vanilla ice cream. A classic and indulgent hot-cold contrast.

Delicate summer fruit cake, with crunchy pistachios and a light floral mousse. Fresh and not too sweet.

Textured dessert featuring apricot, with a creamy almond and herb cream, and a light passion fruit mousse. Tart and fruity.

Aromatic and expressive white wine from Alsace. Notes of lychee, rose, and spices. Often slightly sweet but balanced.

White wine from Burgundy (Chardonnay). Dry, fruity, and elegant with notes of citrus and white flowers.

Dry and mineral white wine from Alsace. Refreshing acidity with aromas of citrus and flint.

Spanish white wine (Galicia). Fresh, very fruity, and light with good acidity. Ideal for an aperitif.

Light, pale, and refreshing rosé wine from the South of France with notes of small red berries.

Classic organic Provence rosé. Dry, elegant, and floral with a mineral finish.

Classic Bordeaux red wine. Structured with present tannins and black fruit aromas.

Red wine from the Rhône Valley. Spicy, warm, and round with notes of ripe red fruits.

High-quality red wine from Burgundy (Pinot Noir). Fine, delicate, and complex with cherry aromas.

Spanish red wine made from Grenache. Fruity, juicy, and easy to drink with low tannins.

Classic brut champagne from a major house. Fine bubbles, balanced between freshness and richness.

Slightly sweet, low-alcohol rosé sparkling wine. Very fruity (strawberry, raspberry), indulgent, and festive.

Fruity and herbaceous cocktail based on blueberry and sparkling wine.

Vodka cocktail with apricot and floral flavors, enhanced by a note of rosemary.

Gin and tonic revisited with exotic flavors (passion fruit, yuzu) and a spicy hint of ginger.

Tequila-based cocktail, original and complex, blending vegetal sweetness with a slight spicy/salty touch.

Variation of the Spritz using an elderflower liqueur (St Germain) for a floral and sweet taste.

Caipirinha-style cocktail revisited with yuzu, a very aromatic Japanese citrus fruit.

Sparkling and slightly bitter cocktail based on cider and traditional French aperitifs.

Highly aromatic and floral gin cocktail, with the natural acidity of verjuice (unripe grape juice).

Gin cocktail blending the fruitiness of pear with the herbaceous freshness of coriander.

Classic Cuban cocktail. Fresh, minty, and lemony, based on rum and sparkling water.

Creamy and sweet tropical cocktail based on rum, coconut, and pineapple.

Craft cider in bottles. The Poiré is pear-based (light and delicate), the Rosé is red apple-based (tart and fruity).

Local craft beer in bottles.

Local craft beer served on tap. Ask your server for the current selection.

Selection of classic aperitifs: fortified wines, anise-flavored, or bitters. Served on ice to whet the appetite.

Classic or sugar-free cola soda.

Various sodas and flavored sparkling waters.

Bottled fruit juices.

Large bottle of still (Evian) or sparkling (Badoit) mineral water.

High-end naturally sparkling mineral water, known for its fine bubbles.

Classic black coffee.

Selection of teas or herbal teas from Dammann Frères, served hot.