disciples

A pâtisserie charcuterie consisting of a meat pâté baked in puff pastry. This signature version is accompanied by a pistachio and shallot vinaigrette. A rich and flavorful cold starter, combining the crispness of the pastry and the tenderness of the meat.

A sea tartare composed of fresh fish and blue shrimp chopped by hand. Served with a fried shrimp for contrast. A fresh dish with iodized flavors and a melting texture.

An egg cooked at low temperature (64°C) to achieve a trembling white and a creamy yolk. Accompanied by a celery stalk cream and fresh peas. A smooth and creamy, very vegetal starter.

Freshly shelled crab meat. Served with a creamy artichoke preparation enhanced by citrus. A delicate starter combining the sweetness of crab with the acidity of fruits.

A mix of seasonal vegetables quickly sautéed in a wok to remain crisp. Topped with a light lemon foam. A light, fresh, and vitamin-rich dish.

Thin slices of tuna, seared on the outside and raw on the inside. Seasoned with soy sauce and sesame, accompanied by eggplant. A Japanese-inspired starter, tender and fragrant.

Octopus tentacles cooked then grilled for a tender texture and smoky flavor. Served with colorful cauliflower pickles for acidity and crunch. A flavorful Mediterranean dish.

Slightly salted cod fillet cooked in gentle steam. Served in a shellfish cooking juice (mussels, clams). A white fish with flaky flesh and a delicate taste.

Creamy Italian rice cooked with saffron, accompanied by pan-seared scallops. A rich and smooth dish, combining flavors of the land and sea.

Tenderly cooked superior quality chicken breast. Served with small Sardinian pearl-shaped pasta (fregola) and vegetables. A comforting and balanced dish.

Traditional offal plate including calf's head, tongue, and brain. Topped with a ravigote sauce (herb vinaigrette with capers and onions). Gelatinous texture and strong flavor for enthusiasts.

Veal thymus (noble offal) roasted until golden and crispy on the outside, melting on the inside. Served with artichokes and a spicy, peppery devil sauce. A highly appreciated gastronomic dish.

A warm and very airy cake made with intense Guanaja dark chocolate. Served with unsweetened whipped cream to balance the richness of the chocolate. To be enjoyed immediately upon serving before it collapses.

Classic pastry composed of layers of crispy puff pastry alternated with vanilla cream. Garnished with caramelized hazelnut pieces. A textured dessert, both crunchy and creamy.

Dessert made of crunchy meringue, ice cream or sorbet, and exotic fruits. Fresh, sweet, and tangy. Ideal for finishing the meal on a light note.

A deconstructed lemon tart. A creamy lemon filling topped or accompanied by pieces of dry meringue. The perfect balance between the fruit's acidity and the meringue's sweetness.