Le Chat Ivre

A popular and refreshing Belgian blonde lager beer. It has a mild malty taste with a slight bitterness.

An American India Pale Ale with pronounced notes of hops, citrus, and flowers. A distinct bitterness typical of the IPA style.

An addition of bitter liqueur made from oranges and herbs, traditionally mixed with beer to create a Picon Bière.

A cloudy Belgian white beer with notes of citrus (lemon, orange) and coriander. Very refreshing.

Greek craft beers offered in different styles (Ale, IPA, or Lager). Generally unpasteurized and flavorful.

A strong Belgian high-fermentation beer. It is blonde, fruity, and has a beautiful head, with a high alcohol content.

An organic orange wine (macerated white wine). It has a light tannic structure, complex aromas of dried fruits and spices.

A light and fruity rosé wine made from the Grenache grape. Fresh on the palate with notes of red berries.

A Minervois rosé blending Grenache Noir and Cinsault. Balanced and expressive, ideal for an aperitif.

A classic Provençal rosé, pale and elegant. A blend of Cinsault, Grenache, and Syrah offering freshness and minerality.

A dry and crisp white wine made from Sauvignon Blanc. Typical aromas of citrus and exotic fruits.

A white blend from Languedoc. Grenache Blanc provides body, and Colombard adds freshness and fruit.

A white wine from the Southern Rhône Valley. Complex blend offering floral notes and a beautiful roundness.

A sweet wine from Sauternes. Sweet and rich, with aromas of honey, apricot, and candied fruits. Ideal with foie gras or as a dessert.

A 100% Chenin wine from the Loire Valley. Chenin offers beautiful acidity, notes of quince, and white flowers.

A white wine from Corbières. The blend of Marsanne, Roussanne, and Vermentino yields an aromatic, full-bodied, and fresh wine.

A dry white wine from Alsace. Riesling is characterized by its great freshness, citrus notes, and distinctive minerality.

A white wine from Burgundy (Saint-Véran). Chardonnay expresses itself here with roundness, buttery, and fruity notes.

A Languedoc red wine, a blend of Mediterranean grape varieties. Fruity, spicy, and sun-drenched.

A light red wine from the Grolleau (Groslot) grape. Low in tannins, very fruity, and easy to drink.

A red wine from Anjou (Loire) made from Cabernet Franc. Characteristic notes of red berries (cherry) and sometimes green bell pepper.

A natural red wine from Languedoc. Syrah and Grenache offer a rich, fruity, and unadulterated wine.

A 100% Cinsault red wine. A grape variety that yields light, supple, and very aromatic wines (red berries).

A red wine from Bordeaux (Graves). The Merlot-Cabernet blend offers structure, smooth tannins, and dark fruit aromas.

A cru from Beaujolais (Saint-Amour). Gamay here yields a tender, fruity (red berries, peony), and elegant wine.

A red wine from Ventoux. Notes of spices, garrigue, and ripe dark fruits typical of the Rhône Valley.

A Languedoc red wine with an evocative name. Rich, with soft tannins and plenty of fruit.

A red wine from the Basque Country (Irouléguy). Tannat provides power and character, softened by Cabernet Franc.

An original red wine from Provence with an unusual blend. Light, fresh, and 'glouglou' (easy-drinking).

A natural organic cider. Naturally fermented from apples, it offers rustic and fruity aromas with light effervescence.

A selection of artisanal cured meats (salami, ham, terrine). Ideal for sharing as an aperitif with bread.

A small Burrata (fresh Italian cheese with a creamy center) from Puglia. Served whole, melting and creamy.

Fresh green asparagus grilled. They are tender with a slight smoky flavor.

Classic Caprese salad with flavorful heirloom tomatoes, creamy buffalo mozzarella, and fresh basil.

Small fried cod fritters, spicy and tender inside. A popular Caribbean appetizer.

Large prawns grilled on a hot plate with garlic and parsley. Flavorful and aromatic.

Raw bluefin tuna cut into small cubes, mixed with fresh zucchini. A fresh and light dish.

Grilled razor clams with garlic and parsley butter. Tender and briny flesh.

Shrimp prepared with Thai flavors (lemongrass, chili, etc.), without gluten-containing ingredients.

Squid rings or pieces sautéed with spicy Spanish chorizo. A flavorful surf and turf combination.

Whole squid, prepared in the style of Barceloneta (a district of Barcelona), likely grilled or plancha-seared.

Raw fish marinated ('cooked') in lime juice with fresh herbs and coconut water. A very fresh and tangy dish.

Seared tuna steak, quickly seared on the outside but raw inside, coated in sesame seeds.

Breaded and fried sardine fritters. Crispy on the outside and melting on the inside.

Shrimp coated in a light, gluten-free Japanese batter (tempura) and fried.

Salad composed of grilled beef slices, fresh herbs, and a spicy, tangy dressing.

Beef carpaccio or thin slices served with tapenade (black olive paste, capers, anchovies).

Small patties of minced chicken seasoned with Asian flavors, pan-fried or fried.

Spicy ground beef meatballs, grilled in the Turkish style. Tender and flavorful.

Chicken pieces threaded onto skewers and grilled, Yakitori style, often lacquered with a sweet soy sauce.

Beef bone cut and roasted in the oven to enjoy the melting and rich marrow, usually spread on toast with salt.

Tender and fibrous cut of beef, known for its intense flavor. Grilled or pan-seared.

Pulled pork cooked slowly at low temperature with a smoky barbecue sauce, American style.

Pork ribs marinated and grilled or roasted, served with barbecue sauce.

Assortment of fresh vegetables fried in a light gluten-free batter. Crispy and not greasy.

Fried vegetarian meatballs made from red lentils, spicy and crispy.

A refreshing salad made of crunchy vegetables, citrus fruits, and cheese. Light and vitamin-rich.

Pasta stuffed with ricotta cheese and arugula. Served hot, often with a little butter or olive oil.

Creamy rice slowly cooked with broth and fresh peas.

Small pancakes made from grated or mashed potatoes, pan-fried. Crispy on the outside, tender on the inside.

Eggplant slow-cooked until tender, prepared according to a specific recipe (Komagone, likely Japanese or Asian).

Potatoes cut and fried on-site. Golden and crispy.

A specialty from the South of France made from chickpea flour (Panisses), fried into sticks or discs.

Simple salad of peppery arugula leaves with shavings of aged Parmesan cheese.

A platter or selection of various cheeses.

A classic airy and chocolatey dessert, rich in cocoa.

A variation of the famous Italian dessert with coffee and mascarpone.

Dense and creamy New York-style cheesecake, typically on a crushed cookie base.

A fresh and likely vegan dessert made from chia seeds, coconut milk, and blueberries.