FÉLIX

Bordeaux AOP wine. Generally a balanced wine with notes of ripe fruit and spices, produced in partnership with Château Beychevelle. Pairs well with red meats and cheeses.

Rustic meat pâté seasoned with mild Basque Espelette pepper. Coarse and flavorful texture. Enjoy spread on bread.

A creamy preparation based on fish roe (usually cod or mullet), oil, and bread. Iody and creamy flavor. Served as a spread.

Anchovy fillets marinated with herbs de Provence, garlic, and olive oil. Salty and fragrant taste. Ideal for snacking as an appetizer.

Large shrimp sautéed in a pan with a mixture of minced garlic and parsley. Marine flavor enhanced by garlic. To be eaten hot, often with fingers to peel.

Shellfish cooked with pieces of spicy Spanish sausage (chorizo). The land-sea mix offers a salty, smoky, and slightly spicy taste.

Land snails served in their shells with garlic and parsley butter. Tender and slightly rubbery texture. Use the special tongs and fork to extract them.

Classic French bistro dish: hard-boiled eggs served cold, topped with homemade mayonnaise. Simple, creamy, and comforting.

Thin slices of marinated raw zucchini, served with crispy cured ham, a small ball of creamy cheese (burratina), and basil sauce. Fresh and light.

Raw fish cubes (sea bream) marinated in olive oil, lemon, and herb sauce. Melting texture and very fresh flavor.

Crispy cucumber slices served with fresh and creamy goat cheese. A light and refreshing starter.

Assortment of seasonal vegetables prepared in various ways. A main course without meat or fish.

Very thinly pounded and quickly grilled veal cutlet. Served with a butter, shallot, and wine sauce, accompanied by green beans.

A very large bone-in beef cut (1kg) to share, Simmental breed renowned for its flavor. Served with small potatoes, salad, and a creamy tarragon sauce.

Pan-fried veal liver slice, tender with a characteristic iron taste. The raisin sauce adds a sweet and savory touch that balances the dish.

Grilled tuna steak served with a Mediterranean vegetable gratin (tian) and a fresh crushed tomato sauce. Southern flavors.

White fish fillet cooked on a hot plate (plancha). The skin is crispy and the flesh is tender. Served with an olive oil and herb sauce.

Marbled and juicy beef cut. Served with a classic red wine and shallot sauce, accompanied by small potatoes.

Raw minced beef, seasoned (capers, onions, sauce). Fresh and zesty. Usually served with potatoes and salad.

Sweet tart made of shortcrust pastry, almond cream, and apricots. Soft and fragrant.

Selection of aged cheeses depending on availability. Usually served with bread.

Cream puff filled with vanilla ice cream and topped with hot chocolate sauce. A gourmet dessert playing on hot and cold.

Creamy vanilla dessert covered with a thin layer of crunchy caramelized sugar. Break the crust with your spoon to enjoy.

Dessert made of meringue, crispy on the outside and soft on the inside, topped with whipped cream and fresh red berries. Light and sweet.

Scoops of artisanal ice cream. Sorbet is water and fruit-based, ice cream is milk/cream-based. Refreshing at the end of a meal.

An espresso coffee served with an assortment of several miniature desserts. Ideal for tasting everything.

Lime sorbet drizzled with vodka. A very fresh and alcoholic digestive dessert.