Glou

Dried and smoked beef ham, originating from Spain. The texture is fine and melt-in-your-mouth, with a deep, salty, and slightly woody flavor. Enjoyed as charcuterie, often with bread.

High-quality canned sardines, aged in olive oil to enhance their flavor. The flesh is tender and rich. Traditionally served with butter and bread.

Rustic pâté made from French pork and pistachios. Meaty texture with crunchy pieces. Eaten cold with gherkins and bread.

Leek baked until tender, served with creamy, light ricotta. Mild, vegetal flavor enhanced by lemon and olives. A fresh vegetarian starter.

Raw fish marinated in a tangy sauce (usually lime). Fresh and firm texture. Served here with green apple and cucumber for crunch.

Duck hearts pan-fried with garlic and parsley. Firm and slightly chewy texture, pronounced meat flavor. A classic bistro dish.

Delicate zucchini blossoms filled with a light fresh cheese (Brousse). Served with an emulsified tomato sauce. Tender and creamy texture.

Fresh Italian stretched-curd cheese with a creamy center, served with heirloom tomatoes. The apricot adds a sweet note and the bottarga (cured fish roe) an iodized one.

Whole eggplant baked in the oven, served with grilled cheese (halloumi) and strained yogurt (labneh). Tender eggplant texture contrasting with crispy chickpeas. Vegetarian dish with Mediterranean influences.

Bone-in pork cut, pan-seared with a lemon butter sauce. Juicy and flavorful meat. Served with roasted potatoes.

Grilled octopus tentacles, served with a Sicilian eggplant stew (caponata) and olive paste. Tender inside and crispy outside. Mediterranean flavors.

Fresh fish selected according to the day's market. Preparation varies daily.

Raw beef, hand-chopped, seasoned with a peanut sauce (satay). Tender and melt-in-your-mouth texture. The marinated egg yolk adds creaminess and umami.

Grilled veal cut, served with a green sauce made from herbs, garlic, and vinegar from Argentina. Tender and lean meat.

Fresh cheesecake on a crushed biscuit base. Rich, dense, and creamy texture. Mild and sweet flavor.

Airy dark chocolate dessert with cherries. Inspired by the Black Forest cake, combining the bitterness of cocoa and the fruitiness of cherries.

A messy English dessert mixing crunchy meringue, cream, and fresh strawberries (gariguettes). Sweet, creamy, and fruity.

Selection of aged French cheeses. Offers a variety of textures and tastes, from mild to full-bodied. Usually served with bread.

Three scoops of artisanal ice cream or fruit sorbet. Refreshing and sweet.

An espresso served with a glass of digestive alcohol (2cl), such as Calvados (Norman) or Armagnac (Gascon). A traditional way to end the meal.