Gare au Gorille

Light and fruity red wine, from the Gamay grape variety. Known for its freshness and crunchy red fruit aromas. Best enjoyed young and slightly chilled.

Macerated white wine (orange wine) from the Verdeca grape variety. It has an amber color, complex notes of dried citrus and spices, with a light tannic structure.

Italian natural sparkling wine. Lively, mineral, and refreshing with fine effervescence. Ideal for starting the meal.

Tuscan-style pork roast, slow-cooked with herbs (rosemary, garlic). Served in thin slices, cold or warm. Tender and flavorful texture.

Traditional Tuscan salami flavored with fennel seeds. Fatty and tender cured meat with a distinctive aniseed taste.

Aged and dried pork cheek. Very fatty with an intense, peppery pork flavor. Served in thin, melting slices.

Rustic pâté made from coarsely ground pork. Served with pickled vegetables for acidity and crunch.

Creative plate combining the sweetness of leeks with the iodine of oysters and the acidity of kiwi. Accompanied by vegetal notes of celery, watercress, and parsley.

Smoked salmon served with Ajo Blanco sauce (Spanish cold almond-garlic soup), Jerusalem artichoke, and crispy red onion. A blend of smoky, creamy, and sweet flavors.

White fish (mullet) accompanied by chickpeas, fresh cheese (labneh), and avocado. Enhanced by a spicy Mexican sauce.

Raw beef, knife-cut, mixed with cuttlefish for a unique surf-and-turf texture. Served with crispy fried Brussels sprouts and sesame mayonnaise.

Small poultry (quail) seasoned with spices, served with a smoky-flavored yogurt, tender cabbage, and a fresh herb chimichurri sauce.

Duck offal with a firm texture and pronounced flavor. Accompanied by carrots, sweet Padrón peppers, and a rich peanut Satay sauce.

Creamy Italian-style rice, finished with herb butter. Garnished with mussels, spicy Calabrian sausage (N'duja), and breadcrumbs for crunch.

Impressive bone-in pork chop, designed for sharing. Juicy meat with flavorful fat, usually grilled or roasted.

Veal thymus, an offal highly sought after for its melting and creamy texture. Served crispy on the outside. Generous portion to share.

Creamy cornmeal served with a mix of sautéed mushrooms and a savory reduced meat jus. A comforting and earthy dish.

Whole or cut roasted cauliflower, drizzled with sesame sauce (tahini). Served with spinach and a gremolata (lemon-parsley relish) for freshness.

Selection of French cheeses at different stages of aging. Usually served with bread.

Moist cake made with polenta (cornmeal) and apples. Accompanied by ice cream flavored with bergamot, a highly aromatic citrus fruit.

Autumn dessert combining pear and quince. Enhanced with lemon cream (lemon curd), sweet chestnut, and fresh ricotta.