Le Bois

Classic brut Champagne. Festive sparkling wine with fine bubbles.

Champagne from a renowned house, known for its finesse and balance.

Rosé Champagne, delicate and fruity, with red fruit notes.

Champagne made exclusively from white grapes (Chardonnay). Very elegant and lively.

Shrimp breaded with crispy Japanese breadcrumbs (Panko). Served with a sweet chili sauce.

Breaded chicken fillets with a mix of crispy seeds. Served as sharing bites.

A creamy fish roe spread, flavored with truffle for a luxurious and earthy taste. To be spread on toast.

High-quality canned sardines, aged to enhance their flavor. Served in their oil with bread.

Sharing platter. Choose from: selection of cheeses, cured meats (charcuterie), or a mix of both.

Typically French aniseed pastis. Drunk diluted with fresh water.

Italian Vermouth, available in white (sweet, vanilla) or red (herbal, bitter).

Bright red Italian aperitif, with a taste of herbs and bitter orange peel.

Fortified aperitif wines. Port is sweet and rich; Lillet is a fruity Bordeaux aperitif.

White wine mixed with a fruit cream (blackcurrant, blackberry, or peach). A French classic.

Prestigious version of the Kir where white wine is replaced by Champagne.

Meltingly tender duck foie gras, served cold. Accompanied by a sweet and savory mango chutney for contrast.

Tasting platter with either charcuterie, cheeses, or a mix of both.

Prepared egg (likely soft-boiled and breaded/fried), served with sautéed mushrooms and a rich truffle-infused sauce.

Fresh salad blending the earthy sweetness of beetroot, the creaminess of Italian fresh cheese (burrata heart), and the crunch of hazelnuts.

Romaine salad with Caesar dressing, croutons, and parmesan. Choice of protein topping: breaded shrimp, chicken, or salmon.

Fish marinated in lime juice (leche de tigre) with a touch of coconut milk and herbs.

A bistro classic: hard-boiled egg coated in mayonnaise, served with romaine lettuce.

Herring fillets marinated in oil, served with cooked potatoes. A rustic and flavorful dish.

Thin slices of tender octopus, seasoned with lemon and seaweed oil, accompanied by peppery arugula.

Premium quality sardines served with toasted bread.

Rhône Valley red wine.

Light and fruity Pinot Noir.

A Beaujolais cru, generally fruity and smooth.

Spicy and sunny red wine from the South.

A classic Bordeaux.

A structured and elegant Saint-Emilion.

Lively and fresh Sauvignon Blanc from the Loire.

Chardonnay from the South of France, round and fruity.

Selection of three classic French cheeses.

The elements of lemon tart (cream, meringue, shortbread) presented in a modern way.

Mix of fresh seasonal cut fruits.

Fresh cheese cake flavored with lime.

Classic cake with strawberries and pistachio mousseline cream.

Fresh and light dessert based on creamy white cheese.

Italian dessert with coffee and mascarpone.

Egg custard flan with caramel and a crunchy topping.

Drink accompanied by a selection of mini-desserts (petit fours).

Ice cream or sorbet scoops of your choice.