La bulle | Le zinc

Delicately cooked egg with a runny yolk, topped with a creamy béchamel sauce. Served with toast and hazelnuts for crunch. A rich and flavorful starter.

Fresh oysters served with a fresh cheese (faisselle) and a fruity touch of apple. A balance between marine iodine and milky sweetness. Slippery and crunchy texture.

Rich and melting duck foie gras, accompanied by wine jelly and a crispy crumble. The addition of guacamole brings a creamy, original touch. To be enjoyed spread or in bites.

Chicken with firm, flavorful meat, roasted and served with gently cooked endives. The meat jus binds everything together. Classic flavors with a slight bitterness from the endives.

Pan-seared scallops, tender and sweet, served with young leeks. The hollandaise sauce adds creaminess and the clementine an acidic note. Refined dish with marine flavors.

Grilled beef cut, juicy and tender, accompanied by creamy mashed potatoes and crispy chips. Seasoned with burnt herbs and a zesty mustard sauce. A hearty meat dish.

White fish with flaky, delicate flesh, cooked to perfection. Served with an oyster-flavored butter and red cabbage. Elegant marine flavors with a hint of citrus.

Noble cut of rabbit, deboned and stuffed or rolled, served tender with its cooking juices. Accompanied by sweet carrots and cream. Mild flavor and fine texture.

Traditional dessert made from rice cooked in sweetened and vanilla-infused milk. Enhanced with fresh fruit for freshness. Very creamy and comforting texture.

Crispy meringue served with cooked citrus fruits. The juice combines the acidity of orange and the earthy sweetness of beetroot. Light and textured dessert.

Soft, half-baked cookie base, topped with light cream and chocolate. The praline adds crunch. A very indulgent and sweet dessert.

Assortment of aged cheeses (cow, goat, or sheep). Usually served with bread. Ideal for finishing the meal on a savory note.

A complete 6-course gastronomic journey, chosen by the chef. Allows tasting a variety of dishes and flavors from the menu. Ideal for a long and shared culinary experience.

Light and refreshing Pilsner-style blonde beer. Balance between malt and a slight bitterness. Best enjoyed very cold.

Blonde beer with more pronounced hop aromas (Pale Ale). Fruity or floral notes with moderate bitterness. Light texture.

Very strong and rich dark beer. Intense flavors of coffee, chocolate, or roasted dark fruits. Thick and creamy texture, to be sipped.

New England IPA, a hazy and very aromatic beer. Dominated by notes of tropical fruits and citrus, with a soft bitterness. Juicy texture.

Classic India Pale Ale, golden and bitter. Resinous or citrus aromas marked by hops. Refreshing with character.

High-quality Iberian ham platter. Marbled meat with an intense hazelnut flavor. Melts in the mouth, served thinly sliced.

Assortment of Spanish cured meats. Includes dry-cured ham, aged black pudding, and spicy chorizo. Perfect for sharing as an appetizer.

Selection of French AOP raw milk cheeses. Varies between the creaminess of goat cheese, the character of Morbier, and the firmness of Tomme. Served with bread.

The best of both worlds: a platter combining fine cured meats and aged cheeses. Ideal for those who don't want to choose.

Fried grains or corn on the cob in light fritters. Enhanced by a spicy Basque chili mayonnaise. Crispy and addictive.

Melting potatoes gratinated with Saint-Nectaire cheese. Enhanced with smoked bacon and onions. Comforting and rich dish.

Creamy butternut squash and coconut milk soup. Sweetness contrasted by the crunch of crispy chorizo. Exotic touch.

Three variations of the famous chickpea purée: plain, green with avocado, and red with beetroot. Served with bread or dipping vegetables. Colorful and healthy.

Soft, fluffy Asian steamed bun, filled with shredded mushrooms mimicking meat. Accompanied by crunchy marinated vegetables. Flavorful and vegetarian.

Slice of bread topped with trout gravlax with citrus. Served with a light cream. Fresh and refined.

Fresh Italian cheese ball with a creamy center. Served with sweet pear and balsamic vinegar for a sweet and savory contrast. Very creamy.

Large cookie filled with chocolate and dried fruits. Salted butter caramel adds an indulgent and melting touch. Crispy on the outside, soft on the inside.

Classic layered Italian dessert. Biscuits soaked in coffee and almond liqueur, alternated with a mascarpone cream. Dusted with cocoa.