Ethik bistronomy

Creamy soup made with chestnuts, served with pan-fried chanterelle mushrooms. Sweet and woody flavor, creamy texture.

Duck foie gras cooked in a terrine, accompanied by a sweet and sour raspberry chutney. Melting and rich texture, balanced by the fruit's acidity.

Marinated raw fish fillet (croaker), served with avocado cream and a sweet and savory mango sauce. Fresh and light.

Breaded rice balls fried and filled with bacon, served with a creamy gorgonzola cheese sauce. Crispy on the outside, melting on the inside.

Egg cooked slowly at low temperature for a silky texture, flavored with truffle. Rich and aromatic.

Italian fresh cheese with a creamy center, served with heirloom tomatoes and an olive/tomato paste. Very creamy texture.

Large portion of creamy Italian fresh cheese, served with heirloom tomatoes and tapenade. Ideal for sharing.

Romaine salad with breaded chicken, organic hard-boiled egg, and parmesan cheese shavings. Dressed with a creamy sauce.

Mixed salad highlighting goat cheese in various forms and textures.

Salad rich in healthy fats with salmon, shrimp, fresh avocado, and artichoke hearts. Fresh and nourishing.

Fried fish in batter served whole, with fries and a herb tartar sauce.

Beef burger topped with truffle gouda cheese and veal bacon. Served with homemade fries.

Tender chicken breast served with lentils in a creamy sauce and a green basil sauce.

Thick piece of cod (white fish) served on creamy saffron-infused rice, accompanied by spicy Mediterranean vegetables.

Lamb shank slow-cooked until very tender, served with a fine mint pea purée.

Grilled or pan-fried veal cutlet, served with creamy corn polenta and Greek black olives.

Large piece of lamb slow-cooked with herbs, very tender. Convivial dish served with potatoes and salad.

High-quality beef steak, aged for flavor. Served with homemade mashed potatoes and a spicy pepper and blue cheese sauce.

Complete menu for children including a main course, a side dish, a dessert, and a drink.

Large chocolate chip cookie served warm with a scoop of vanilla ice cream.

Elongated pastry with tropical fruit flavors (mango, passion fruit...).

Tartlet filled with tangy lemon cream and topped with a soft, golden meringue.

Rich chocolate tart with praline (caramelized hazelnut) and flavored with tonka bean.

Selection of cut seasonal fruits, ideal for a light end to the meal.

Assortment of aged cheeses selected by the chef.

Coffee or tea served with a selection of several miniature desserts.

Two scoops of artisanal ice cream or sorbet.

Full brunch including hot and cold drinks, viennoiseries, choice of eggs, savory dishes, and dessert.

Children's version of the Sunday brunch.

Two-course lunch menu (starter and main, or main and dessert) from the day's specials.

Full three-course lunch menu from the day's specials.

Dish of the day: Creamy burrata and dried beef (cecina).

Dish of the day: Saffron pasta with seafood.

Dish of the day: Beef cut with classic garnish and pepper sauce.

Choice of desserts for the day's set menu.

Original cocktail creations with alcohol.

Alcohol-free cocktails with fresh fruits and herbs.