Gemini Boulogne

Shell pasta served with a flavorful 'puttanesca' sauce. The sauce is made with tomatoes, salty anchovies, tangy capers, and sweet ricotta to balance. A dish rich in Mediterranean flavors.

Long, flat ribbon pasta served with a salmon sauce. The sauce is usually creamy and smooth, highlighting the fish's flavor. A comforting classic.

Pasta served with traditional bolognese sauce. This is a meat ragu slowly simmered with tomato and aromatic vegetables. Rich, meaty, and flavorful.

Tender veal pieces sautéed with olives, served with tagliatelle (long, flat pasta). The dish offers a combination of delicate meat and salty olive notes.

Linguine (long and thin pasta) with seafood. Usually includes a mix of mussels, clams, shrimp, or calamari in a light sauce (often olive oil or tomato-based). Iodine and fresh flavor.

Oven-baked lasagna. Layers of pasta, meat sauce (bolognese), béchamel, and cheese, all gratinated. A melting and hearty baked dish.

Veal escalope cooked with mushrooms and a Marsala wine sauce. Marsala is a sweet Sicilian wine that gives a sweet, rich, and slightly caramelized flavor to the sauce.

Flat Italian bread baked in the oven, with a soft texture and crispy top. Seasoned with olive oil and herbs. Ideal for snacking or accompanying a meal.

Portion of large, fleshy green olives. A savory and simple appetizer, typical of the Mediterranean aperitif.

Toasted bread topped with stracciatella (creamy burrata heart) and sweet-savory candied tomatoes. A mix of crispy and creamy textures.

Fresh, mild ricotta cheese served with a drizzle of honey and aromatic rosemary. A delicate balance between the milky sweetness of the cheese and the fragrance of the herbs.

Pieces of Parmigiano Reggiano (Parmesan). A hard cheese, granular and rich in umami. Perfect to enjoy as is.

Small savory ring-shaped Italian biscuits from Puglia. Very crunchy texture, often flavored with olive oil or fennel. Similar to breadsticks but denser.

Breaded and fried mozzarella balls. Crispy golden exterior, with a melting and stringy interior. Served hot.

Plate of Italian specialties: grilled or marinated vegetables, thin slices of Parma ham, and fresh mozzarella. A varied starter ideal for sharing.

Very thin slices of bresaola (air-dried beef) served with peppery fresh rocket and parmesan shavings. A light and protein-rich dish.

Assortment of Italian-style prepared vegetables (grilled, marinated in olive oil, roasted). Fresh and colorful, highlighting seasonal produce.

Authentic buffalo mozzarella (DOP). Creamier and tastier than classic cow's milk mozzarella. Served fresh, often with a drizzle of olive oil.

Large ball of fresh Italian cheese (200g) with a firm rind and creamy center (stracciatella). Served with small tomatoes and spinach. Cut to let the cream flow out.

The creamy and flowing heart of burrata, mixed with truffle cream. A very creamy texture with the intense, earthy flavor of truffle. To spread or eat with a spoon.

Penne (tube pasta) served with a simple tomato sauce and fresh basil. A light and fragrant Italian classic.

Penne in a tomato sauce with chili and garlic. 'Arrabbiata' means 'angry' in Italian, referring to the dish's spiciness.

Shell pasta served with a creamy Gorgonzola sauce (Italian blue cheese). Rich, creamy, and intensely flavored.

Sicilian specialty. Long pasta with tomato sauce, fried eggplant, and grated salted ricotta. A mix of sweet and savory flavors.

A revisit of the carbonara without cream (as tradition dictates). Prepared with eggs, cheese, speck (smoked ham) and artichokes for an original touch.

Long pasta with fresh tomato sauce, enriched with whole cherry tomatoes, chunks of melting buffalo mozzarella, and basil. Very fresh and summery.

Penne served with a cream sauce, speck (smoked cured ham) and broccoli. A comforting dish combining the saltiness of the ham and the sweetness of the vegetable.

Shell pasta with farmhouse chicken and pesto sauce (basil, garlic, pine nuts, parmesan). Aromatic and flavorful.

Long pasta with clams (vongole). Usually prepared with garlic, white wine, olive oil, and parsley. A great classic from the Italian coast.

Linguine served with tender calamari in a tomato sauce flavored with garlic and parsley. Pronounced sea flavors.

Wide ribbon pasta served with a creamy truffle cream sauce. A luxurious dish with an intense mushroom flavor.

Fusilli (spiral pasta) 'woodcutter style' (boscaiola), here in a vegetarian version with a mix of forest and garden vegetables (mushrooms, zucchini).

Roman classic. Tomato sauce simmered with speck (smoked ham) and onions, served with grated Pecorino cheese (sheep's milk). Savory and slightly spicy.

Spiral pasta coated in a creamy mushroom and parmesan sauce. Mild and comforting.

The most classic pizza: tomato base, mozzarella, and basil. Simple and effective.

The 'Queen' of pizzas. Tomato base with cooked ham and mushrooms. A popular standard.

White base pizza (cream instead of tomato), topped with mushrooms and aged Parma ham. Milder and creamier than a tomato pizza.

Pizza topped with bresaola (air-dried beef) and fresh rocket added after cooking. Offers a hot-cold contrast and a peppery touch.

Four cheese pizza. Melting and powerful blend of mozzarella, pecorino, mild ricotta, and blue gorgonzola. For cheese lovers.

Folded pizza like a calzone. Filled inside with tomato, mozzarella, ham, and an egg (often runny). The crust retains all the steam and aromas.

Spicy pizza with spicy sausage (pepperoni or nduja type). Flavorful and slightly spicy.

Pizza with a cream base with tuna and red onions. A mild and flavorful combination.

Pizza with southern flavors: tuna, capers, and olives. A pronounced Mediterranean taste, salty and tangy.

Margherita pizza topped with 24-month aged Parma ham. The simplicity of tomato enhanced by fine cured meat.

The traditional Neapolitan pizza with anchovies and capers. Very salty and umami thanks to the anchovies.

A premium version of the Margherita with buffalo mozzarella (creamier) and cherry tomatoes.

Gourmet pizza combining creamy buffalo mozzarella and aged Parma ham.

Pizza 'four seasons' (or almost), with a variety of toppings (vegetables and ham) spread across the pizza.

Rich pizza topped with peppers, smoked ham (speck), onions, and egg. Complete and flavorful.

Vegetarian pizza with grilled or roasted Mediterranean vegetables.

Gourmet white truffle pizza. Cream base with black truffle cream and mushrooms. Very aromatic.

Breaded veal escalope, Milanese style, covered with melted cheese and ham, then gratinated. A very rich meat dish.

Thin slices of veal sautéed with a fresh and tangy lemon sauce. Light and tender.

Fish fillet (sea bass) simply cooked (roasted) to preserve its delicate flesh, served with vegetables.

Breaded and fried veal escalope. The meat is flattened, dipped in egg and breadcrumbs, then browned. Crispy and flavorful.

Roman specialty: veal escalope topped with cured ham and sage, cooked with Marsala wine. The name means 'jumps in the mouth'.

Veal served with spinach and a light tomato sauce, sprinkled with parmesan. A balanced dish.

Children's menu including a main course (pasta or pizza), a dessert, and a drink.

Small, simple tomato-mozzarella pizza, often shaped like a mouse's head ('Topolino' means Mickey Mouse in Italian).

Italian dessert made of set cream, with a silky and wobbly texture. Served with a fruit or caramel coulis.

The quintessential Italian dessert. Layers of coffee-soaked biscuits, mascarpone cream, and cocoa powder.

Light and airy chocolate mousse, with a gourmet surprise inside and crunchy elements.

A coffee (or tea) served with a selection of mini-desserts to taste a bit of everything.

Dessert pizza spread with Nutella. Indulgent and nostalgic.

Traditional pastry from southern Italy. Shortcrust pastry filled with pastry cream (and sometimes an amarena cherry). Eaten warm.

Revisited version of cheesecake with a shortbread base and a light Italian ricotta mousse, enhanced by the tanginess of passion fruit.

Tart prepared according to the day's inspiration and seasonal fruits.

Selection of ice creams (creamy) and sorbets (fruity, dairy-free). Classic Italian flavors.

Dry and light white wine, very refreshing. Notes of citrus and green apple.

White wine from Umbria. Dry, clean with a slight almond note.

Italian sparkling wine, perfect for an aperitif or dessert.

Light and fruity rosé from the Lake Garda region.

Famous rosé from Provence. Pale, dry and very elegant.

1st Cru quality Champagne. Fine bubbles and elegance.

Champagne made exclusively from white grapes (Chardonnay). Very fine and mineral.

Digestifs: Italian lemon liqueur or mint liqueur.

Classic spirits.

Grape or pear eau-de-vie.

Premium gins with botanical aromas.

Italian grappa or pear eau-de-vie.

Aged Venezuelan rum, smooth and rich.

Italian digestifs: aromatic grappa or anise liqueur.

Premium quality Mexican tequila.

Classic espresso.

Coffee with milk.

Espresso with a drop of milk.

Espresso topped with a creamy milk foam.

Double shot of espresso.

Herbal hot infusion.