Dixième Degré

Assortment of small Spanish-style bites. Ideal for sharing as an aperitif. Ingredients often change based on inspiration.

Selection of cured meats and sausages (cured ham, rosette, terrine). Served with bread and pickles. Salty and savory taste.

Plate of aged French cheeses. May include goat, camembert, or comté depending on availability. To be enjoyed with bread.

Three different spreads served together: chickpeas (hummus), avocado (guacamole), and black olives (tapenade). Creamy texture, to be eaten on bread or toast.

Elongated mollusks cooked on the griddle with garlic and parsley. Firm flesh with an iodized taste. Often eaten with fingers.

Camembert cheese coated in breadcrumbs and fried. Crispy on the outside, gooey and hot on the inside. Rich and indulgent.

Black pasta colored with squid ink served with shellfish. Pronounced marine flavor. Visually original dish.

Large hamburger topped with melted Saint-Nectaire cheese. Usually served with fries. The cheese adds a creamy terroir flavor.

Thin slices of raw, marinated beef, served cold. Garnished with dry Italian cheese and peppery salad. Light and fresh.

Seasoned raw salmon cubes (lemon, dill, oil). Fresh and melts in your mouth. Prepared with Label Rouge quality fish.

Fresh salad made with sheep's cheese, vegetables, and olives. Dressed with olive oil and oregano. A Mediterranean classic.

Very thin fried pastry sheet stuffed with melting cheese. Very crispy texture. Served hot, often with a salad.

Raw minced beef, seasoned (capers, onions, mustard). Served with sautéed potatoes. A must-have bistro dish.

Traditional Reunion Island dish made with sausages simmered in a spicy tomato sauce (turmeric, thyme). Usually served with rice. Savory and fragrant.

Pork ribs marinated with Asian flavors and grilled. Sweet and savory taste, and tender meat that falls off the bone.

Charolais beef cut, very briefly seared and raw in the center. Thinly sliced like Japanese sashimi. Tender and refined.

Sweet tart filled with almond cream and apple slices. Crispy shortcrust pastry and moist filling.

Vanilla cream dessert covered with a layer of crunchy caramelized sugar. Hot/cold contrast and creamy texture.

Small chocolate cake, cooked on the outside and molten on the inside. Intense chocolate flavor, served warm.

Scoop of ice cream or sorbet. Refreshing at the end of the meal.

Digestive dessert consisting of a scoop of fruit sorbet drizzled with a matching strong alcohol. Aids digestion.

Rhône Valley red wine. Generally full-bodied and spicy with red fruit notes.

Côtes du Rhône appellation red wine. Balanced and generous, pairs well with meats.

Natural red wine without added sulfites. Petit Verdot grape, often tannic and rustic with character.

Languedoc red wine, Malbec grape. Dark, fruity, and powerful.

Red wine from the South of France. Often smooth and easy to drink.

Classic Burgundy wine, Pinot Noir grape. Elegant, light, and fragrant with red fruits (cherry, raspberry).

Organic red wine from Roussillon. Sunny, spicy, and warm.

Thirst-quenching red wine, light and fruity, designed to be drunk young and easily.

Dry and fresh Languedoc white wine. Simple and thirst-quenching.

White wine from the Loire Valley made from the Fié Gris grape (Sauvignon Rose). Aromatic and delicate.

Dry white wine from old Sauvignon vines. Mineral (gunflint) and lively.

South of France rosé wine served in a pitcher. Fresh and ideal for summer.

Fruity and easy-drinking rosé wine. Light color and red berry flavors.