La réserve

Purple Greek olives, known for their firm and flavorful flesh. Fruity and slightly salty taste. A classic Mediterranean appetizer.

Cured and aged pork loin (chine), originating from the French Alps. Tender and marbled texture. Served with a mild butter flavored with sweet onions.

Creamy preparation based on emulsified fish roe. Creamy texture and delicate iodized taste. Usually enjoyed spread on bread.

High-quality canned sardines from a renowned Breton brand. Oily fish with firm, melting flesh. Served simply to appreciate their authentic taste.

Fresh Italian buffalo milk cheese, creamy and mild. Served here in a sweet and savory summer combination with fruits and vegetables. Hazelnuts provide crunch.

Breaded and fried rice balls, a Sicilian specialty, flavored with saffron. Crispy on the outside and soft on the inside. Served with spicy sauces.

Raw fish cut into cubes and marinated in a tangy citrus sauce (leche de tigre). Fresh, vibrant, and aromatic. The marinade lightly 'cooks' the fish flesh.

Fatty and flavorful cut of pork, grilled to achieve crispy skin and melting flesh. Accompanied by fresh and slightly spicy flavors.

Cold vegetable soup, ideal for refreshment. The recipe changes daily according to market availability. Fluid or velvety texture.

Oven-baked eggplant until meltingly tender. Topped with a smoked Italian cheese cream (scamorza) and tomato sauce. A vegetarian dish with Mediterranean flavors.

Selection of aged cheese varying by season. Served with a sweet and spicy accompaniment (chutney) and crunchy seeds. Eaten with bread.

Indulgent chocolate dessert. Paired with the warm aromas of vanilla and tonka bean, with a touch of toasted buckwheat for character.

Fruity dessert highlighting the mirabelle plum, a small sweet yellow plum. Accompanied by a creamy mascarpone cream and almonds for crunch.