La Boissonnerie

A sweet and velvety soup made with fresh corn. It is served with creamy raw cream, puffed corn for crunch, and a hint of pimentón (smoked paprika).

A colorful salad of assorted cherry tomatoes, accompanied by cubes of fresh watermelon and salty feta cheese. The dish is dressed with a vierge sauce flavored with fennel and ginger.

The fatty and tender part of bluefin tuna (toro), aged to concentrate flavors. Served raw or semi-cooked with tangy cucumber pickles and cherries for a fruity note.

A rustic homemade charcuterie terrine made from pork and poultry. It is accompanied by a sweet and savory onion chutney and pickled vegetables to cut through the richness.

Raw bluefin tuna cut into small cubes, served with a cold tomato soup spiced up with spices. A lemon gel provides a bright and refreshing acidity.

Fresh green beans served crisp with creamy fromage blanc. The dish is garnished with mushrooms, toasted hazelnuts, and thin slices of flavorful dried tuna.

Small Sardinian pasta in the shape of pearls, served with a green spinach sauce. The dish is garnished with feta, hazelnuts, marinated citron, and bottarga (dried mullet roe) for an intense, iodized flavor.

Pan-seared bluefin tuna steak, served with a zucchini purée flavored with fresh mint. Served with roasted Albenga zucchini and a reduced jus concentrated with marine flavors.

High-quality roasted poultry, served with creamy spelt bound with pecorino cheese and fresh peas. A fennel seed infused jus coats the meat.

Pork belly slow-cooked until tender and then grilled. Served on a creamy polenta with a smoky flavor and parmesan, enhanced by a chipotle pepper jus.

A spiced and pan-seared duck fillet, served pink. Accompanied by a smooth sweet potato purée and a touch of yuzu (Japanese citrus) to balance the richness of the duck.

A selection of French cheeses to choose from. Ossau-Iraty is a Basque sheep's milk cheese with a firm texture, served here with almonds. Fourme d'Ambert is a mild and creamy blue cheese. Coulommiers is a soft-ripened cheese with a bloomy rind, similar to Brie.

Choice of: 18-month aged Comté (pressed cow's milk cheese) with a fruity flavor, served with olive oil and hazelnuts; or Chabichou (goat cheese) served with olive oil and floral honey.

A bloomy rind tome cheese, offering a soft texture and a milky taste. Served with almonds for crunch.

A varied selection of several aged cheeses. Accompanied by a sweet quince paste or compote to balance the salty taste of the cheeses.

An airy and creamy mousse made with high-quality white chocolate. It is served with fresh red berries, a verbena-infused syrup, and a refreshing cherry sorbet.

A classic dessert made of a tangy lemon cream on a crunchy crust, topped with meringue. Served with a lime sorbet enhanced by the herbal liqueur of Chartreuse.

A juicy peach roasted in the oven and served warm on a shortbread biscuit with salted butter. Accompanied by an original buttermilk (fermented milk) and honey ice cream.

A moist traditional cake filled with whole cherries and flavored with vanilla. Served warm with pistachio ice cream and a touch of apricot kernel for a bitter almond taste.