Fichon

Thin slices of smoked haddock served raw. The fish has a characteristic salty and smoky flavor with a tender texture.

Smoked mackerel fillets coated in crushed pepper. It is a fatty fish with a rich flavor, enhanced by the spiciness of the pepper.

Whole sardines marinated in a basil preparation. They are served cold, offering a fresh, herbaceous, and slightly tangy flavor.

Pieces of smoked eel. It is a very fatty fish with rich, melt-in-your-mouth flesh, with a pronounced smoky taste.

Cooked prawns served whole with their shells, accompanied by a fresh mayonnaise. The prawns should be peeled by hand and dipped in the sauce.

A small version of burrata (fresh Italian cheese with spun paste and creamy center) flavored with truffle. Creamy texture and earthy, aromatic taste.

Tuna slices prepared by smoking. The flesh is firm and has a concentrated umami flavor.

Raw oysters served in their shells on ice. They have an iodized taste and a slippery texture. Often enjoyed with a squeeze of lemon or vinegar.

Raw fish marinated in lime juice (

Slices of bonito (a fish related to tuna) served raw with a varied vegetable garnish. A fresh dish highlighting the delicate texture of the fish.

Meagre fillet seared on the outside and raw on the inside (tataki). Served with green vegetables and wasabi fish roe for a spicy touch.

Large prawns (gambas) prepared with a spicy Japanese spice. Accompanied by a variety of root vegetables and trout roe.

Cod fillet (flaky white fish) accompanied by red winter vegetables and a creamy, slightly spicy sauce.

Small potatoes cooked whole in the oven with their skin. They are tender on the inside and golden on the outside.

A selection of aged cheeses served on a platter. Usually enjoyed with bread at the end of the meal.

A pear-centric dessert, enriched by a sweet white chocolate sauce and a rum-flavored whipped cream. Pistachios add crunch.

Traditional cake with a texture close to a thick custard, topped with apples. Served here with dark chocolate whipped cream and hazelnuts.