la Gazette

A fresh and crunchy salad made of thinly sliced red and white cabbage and chicken pieces. Dressed with a sesame and soy sauce vinaigrette. Light flavors with Asian inspiration.

Small burrata (fresh Italian cheese with a creamy center) served on a melting eggplant caviar. Enhanced by a drizzle of aromatic truffle oil. A marriage of creamy and rich textures.

Tender Brittany artichoke heart served with peppery arugula. Seasoned with a truffle-scented vinaigrette. A refined vegetarian starter.

Thin slices of cold veal coated in a creamy tuna, caper, and anchovy sauce. A classic of Italian cuisine. Flavorful, fresh, and tender.

Large Black Tiger prawns prepared with sesame and accompanied by Enoki mushrooms. Served with a spicy Thai sauce. Mix of exotic flavors and firm texture.

Thin slices of raw sea bream marinated in lime, soy sauce, and olive oil. Sprinkled with poppy seeds for crunch. A very fresh and tangy starter.

Roasted duckling fillet (young duck), served with a reduced honey and rosemary jus. Accompanied by homemade mashed potatoes. Sweet and savory flavors and tender meat.

Squid cooked with 'soubressade', a spicy spreadable sausage. Served with purple artichokes and cherry tomatoes. Dish with enhanced Mediterranean flavors.

Tuna fillet prepared with a crispy texture, coated in a rich peanut sauce. Served with Japanese buckwheat noodles (soba). A fusion of Asian flavors.

Generous grilled Argentine ribeye steak. Served with a traditional pepper sauce and fries. Marbled, tender, and flavorful meat.

Cooked salmon fillet served with a creamy saffron-flavored sauce. Accompanied by a fine and light celeriac purée. Mild and aromatic flavors.

Noble cut of Iberian pork, grilled to be tender and juicy. Served with a spicy chorizo sauce and creamy herbed polenta. A rich and flavorful dish.

Homemade burger with a ground beef patty and melted cheese in a bun. A gourmet and comforting classic.

Vegetarian burger where the meat is replaced by a large grilled Porto Bello mushroom. Meaty texture and woody flavor, served like a classic burger.

Mixed salad of romaine lettuce, grilled chicken, and salted anchovies. Drizzled with creamy Caesar dressing and garnished with croutons. A complete and fresh dish.

Assortment of aged cheeses of the moment. Usually served with bread. Ideal to finish the meal before dessert.

Crispy tartlet filled with thin slices of oven-baked apples. Served warm with a scoop of vanilla ice cream. Classic dessert combining hot and cold.

Rich chocolate cake with a molten Gianduja (chocolate and hazelnut) center. Served warm with a scoop of vanilla ice cream. Very gourmet and chocolatey.

Dessert made of meringue, crispy on the outside and soft on the inside. Garnished with fresh red berries and served with raspberry sorbet. Light, sweet, and tangy.

Creamy fresh cheesecake on a crushed biscuit base. Flavored or topped with pollen honey for a floral note. Sweet and creamy.

Mix of fresh exotic fruits cut into pieces. Naturally sweet, juicy, and colorful. A light and refreshing dessert option.

Crispy dessert made of puffed rice coated in white chocolate. Enhanced with salted butter caramel and pistachio pieces. Sweet and textured.

A scoop of ice cream or sorbet of your choice. Various artisanal flavors depending on the day's selection. Refreshing and simple.