Le 6 Paul Bert

Hollow oysters from Brittany, known for their fleshy and crunchy texture. Served raw with an original coriander and mustard seasoning. To be enjoyed fresh directly from the shell.

Small mild green peppers native to Spain, usually fried and salted. They have a slightly bitter vegetal flavor and a tender texture. Eaten whole with fingers, except for the stem.

Thin slices of dried and aged duck breast, seasoned with pepper. The meat is tender and flavorful with a pronounced taste. Ideal for snacking as an appetizer.

Pointed cabbage quarters grilled to achieve a melting texture and smoky notes. Accompanied by Italian cheese and herbs. A gourmet and textured vegetable starter.

Creamy preparation based on smoked fish roe, served with trout roe for crunch. Icy and creamy flavor. To spread on the focaccia served as an accompaniment.

Thin slices of beef, seared on the outside and raw on the inside. The meat is tender and marinated with Japanese flavors. Served fresh with a tangy sauce.

Pan-seared scallops, tender and slightly sweet. Served with a creamy egg sauce. A refined dish highlighting the seafood.

Assortment of pan-fried mushrooms, served on a potato mousseline. A vegetarian dish rich in autumnal and woody flavors. Melting and comforting texture.

Soft potato gnocchi, pan-fried. Accompanied by a fusion sauce with miso and fresh herbs. A hearty dish with varied influences.

Fish with firm, white flesh, boneless, coated in a lemony butter sauce. Enhanced with dried bonito (katsuobushi) for an umami note. Delicate flavor and texture similar to lobster.

Very tender and gelatinous piece of pork, slow-cooked and glazed in its own juices. Accompanied by root vegetables. The melting meat falls off the fork.

Lamb meat cooked slowly at low temperature until very tender. Served with a garnish with Mediterranean accents. Rich and characteristic flavor of lamb.

French uncooked pressed cheese, made in Auvergne. Its rind is gray and its supple paste has a nutty and earthy taste. Usually served with bread.

Original dessert using caramelized sweet squash, paired with a fragrant cream. Mix of creamy and crunchy textures with the crumble. Sweet and autumnal flavors.

Autumn fruit slowly cooked in a spiced syrup. Served on a crumbly salted butter biscuit with a creamy sauce. Balance between the sweetness of the fruit and the zest of ginger.

Warm chocolate cake with a molten center. Served with creamy ice cream and crunchy praline. A classic, very gourmet dessert rich in cocoa.