doublevie

A toast topped with creamy avocado, slices of spicy chorizo, and smoked stracciatella cheese. A balance of freshness, spice, and creaminess.

Toast topped with tender shredded pork, enhanced with harissa sauce and gratinated with Comté cheese. Savory and comforting.

Vegetarian toast with sweet roasted pumpkin, creamy burrata, and a hummus base. A blend of autumn and Mediterranean flavors.

A brunch classic: smoked salmon served on a layer of cream cheese with peppery arugula for freshness.

Slow-cooked egg with a runny yolk, served with a cheese and pepper sauce (cacio e pepe style) and crispy bacon.

Fresh salad based on parsley, bulgur, tomatoes, and mint, with coriander. Light and fragrant.

Pan-fried potato chunks until golden, seasoned with sweet paprika.

Fluffy pancakes served with salty grilled bacon and drizzled with sweet maple syrup. The traditional sweet and savory mix.

Pancakes filled with melting roasted banana and chocolate sauce or shavings. A gourmet and sweet dessert.

Bowl of fresh yogurt topped with crunchy granola and cereals. A lighter and textured option.

Cooked fruit dessert (apples and pears) topped with a layer of crispy crumble topping.

Creamy chocolate mousse enhanced with a drizzle of quality olive oil. The olive oil enhances the cocoa flavor.

Freshly squeezed orange juice, rich in vitamins and very refreshing.

Fresh lemon drink, tart and sweet.

Infused tea served iced, thirst-quenching and fragrant.

Sweet and fruity fruit juice made from apples.

Classic brunch cocktail made with champagne and fresh orange juice.

Sparkling and bitter Italian aperitif cocktail, based on Prosecco, a bitter (like Aperol), and soda water.

Energizing cocktail based on vodka, coffee liqueur, and fresh espresso. Creamy and high in caffeine.

Savory and spicy cocktail based on vodka, tomato juice, lemon juice, and various spices (Tabasco, Worcestershire sauce).

Large one-liter pitcher to share, choose between Mimosa (Champagne and orange) or Spritz (Prosecco and bitter).

Warm grilled pita bread, sprinkled with aromatic dried oregano.

Hay-smoked eggplant caviar, served with pomegranate seeds for crunch and fresh coriander. Creamy texture and smoky flavor.

Creamy chickpea puree seasoned with za'atar (Middle Eastern spice blend) and fresh herbs.

Crispy fried croquettes filled with Iberian Bellota ham, served with a romesco sauce (peppers and almonds/hazelnuts).

Carrots prepared with oriental spices and honey for a sweet touch, accompanied by shallots and pickled vegetables.

Fried rice balls stuffed with eggplant and spinach, bound with salty Pecorino cheese.

Fried Greek cheese, served hot and melting, topped with dukkah (nut and spice mix) and a drizzle of honey.

Raw bonito fish marinated in 'leche de tigre' (Peruvian lime and chili marinade), accompanied by fruity notes of raspberry and kumquat.

Slow-cooked and shredded pork, served with fresh tzatziki (yogurt and cucumber) and spicy harissa sauce.

Marinated raw red tuna (gravlax style), served with earthy beetroot, pesto, and pistachio crumbles.

Oven-roasted pumpkin quarters with honey, served with creamy stracciatella cheese.

Thin slices of octopus served raw or marinated, seasoned with a passion fruit persillade and raw zucchini.

Slow-cooked lamb shoulder until melting (confit), served with Greek olives and a reduced meat jus. A dish to share for a group.

Soft squash gnocchi, served with parmesan and flavored with vadouvan (Indian curry-style spice blend). Dish to share.

Tuna seared on the outside and raw on the inside, thinly sliced. Served with a vierge sauce (olive oil, lemon, herbs), pomegranate, and basil.

Fries made from chickpea flour (specialty of southern France), seasoned with paprika and served with a homemade sauce.

Fried or grilled small squid, served with a classic tartar sauce (mayonnaise with capers and herbs).

Black rice (Vénéré) cooked risotto-style, creamy and rich, accompanied by a chorizo-flavored cream.

Large portion of chocolate mousse to share, enhanced by fleur de sel and Greek olive oil.

Classic Italian dessert with mascarpone, coffee-soaked biscuits, and Amaretto liqueur.

Classic coffee cocktail, mixing vodka, coffee liqueur, and an espresso, with a hint of vanilla.

Iconic Italian bitter cocktail, made with gin, Campari, and Select aperitif. Strong and aromatic.

The famous bright orange Venetian aperitif, mixing Aperol, Prosecco sparkling wine, and soda water.

A special creation that changes according to the bartender's inspiration of the day.

Alcohol-free cocktail mimicking Gin Tonic, with JNPR alcohol-free distillate, pineapple, and tonic.

Alcohol-free creation of the day, according to the bartender's inspiration.