La Machine à Coudes

A gastronomic journey in several courses designed by the chef. It allows you to discover a variety of flavors and culinary techniques in a single meal. · Portions are adjusted to allow tasting of all dishes. Rich and refined flavors. · To be tasted sequentially, often accompanied by a food and wine pairing to enhance the experience.

A complete meal consisting of four distinct courses (usually appetizer, main courses, dessert). · Offers a perfect balance between discovery and satiety. Modern French cuisine. · Ideal for a convivial dinner.

Thin slices of Iberian chorizo, a dry pork sausage seasoned with sweet pepper (paprika). · Firm and melting texture with an intense, slightly spicy and smoky taste. · Served as a sharing appetizer, eaten with fingers or on bread.

A selection of aged cheeses, varying according to arrivals. · Offers a range of textures (soft, hard paste) and tastes (mild, full-bodied). · Traditionally enjoyed at the end of a meal or for sharing, accompanied by bread.

Wine served by the glass, usually a selection from the sommelier. · Can be red, white, or rosé depending on your choice. · Accompanies the meal or drunk as an aperitif.

Beer served by the bottle or on tap. Sparkling fermented beverage. · Refreshing with a slight bitterness. · Best served very cold.

Classic espresso. Strong and concentrated black coffee. · Intense aroma and full-bodied taste. · Usually drunk hot at the end of the meal for digestion.

Sweet carbonated drink, flavored with lemon. · Sparkling, sweet, and tangy. · A very refreshing non-alcoholic beverage.

Juice obtained from pressed fruits. · Natural fruity and sweet taste. · Best served chilled.

Infusion of tea leaves in hot water. · Can be green, black, or herbal tea. · Soothing hot drink.

Micro-filtered water served in a carafe. · Neutral and refreshing. · Available in still (no bubbles) or sparkling (bubbly) versions to accompany the meal.