En bas

Soft-boiled eggs served with homemade mayonnaise. A bistro classic, the yolk remains runny while the white is cooked. Simple and creamy.

Artichoke hearts prepared with herbs (mint, parsley) and garlic, braised in olive oil. Tender and fragrant.

Pan-seared lamb sweetbreads, crispy on the outside and melting on the inside. A creamy and delicate texture, considered a delicacy.

Fresh Italian cheese made from buffalo milk. Very creamy texture and rich flavor. Usually served fresh with olive oil.

Creamy butternut squash soup. Sweet and slightly nutty flavor. Comforting and warm.

Pork trotter with bones removed, breaded and fried or pan-seared. Rich in collagen, with a melting, gelatinous interior and a crispy crust.

Short, ridged pasta served with a creamy Italian blue cheese sauce (Gorgonzola). A rich, flavorful, and bold dish.

Fine and delicate white fish fillet. Light flavor and firm yet tender texture.

Raw beef cut by hand into small cubes (not machine-ground), seasoned with capers, onions, and sauces. Fresh and textured.

Traditional French dish. The meat from the head is simmered until very tender, then seared in a pan. Gelatinous and rich texture.

Large cut of marbled beef (Black Angus), located near the ribeye. Juicy and tender with an intense beef flavor. Designed for sharing.

Rich chocolate cake with a often molten or very moist center. Intense cocoa flavor, sweet and decadent.

Creamy dessert flavored with Tahaa vanilla, topped with a thin layer of crunchy caramelized sugar. Classic contrast of textures.

Fruity dessert of poached pear with galangal (a spice similar to ginger), served on a shortbread biscuit with cream. Fresh and slightly spicy.

Rustic pork pâté prepared in-house. Coarse texture with pieces of meat and fat. Flavorful and meaty, often eaten with bread.

Fried vegetarian balls made from green lentils. Crispy on the outside and tender on the inside.

Slice of toasted bread topped with N'duja (spicy spreadable pork sausage) and Scamorza (smoked Italian cheese). A melting and spicy combination.

Raw trout fillet marinated in salt, sugar, and dill. Melting texture similar to smoked salmon, but more delicate.

Chicken pieces coated in breading and fried. Golden and crispy.

Three fresh, medium-sized oysters (N°3) from Marennes-Oléron. Served raw, they have an iodized and marine flavor.

Selection of perfectly aged cheeses. Offers a variety of textures and tastes, usually served with bread.