Le Dauphin

Hard-boiled eggs whose yolk is mixed with mayonnaise and herbs, then returned to the white. A classic of French bistros. Creamy and smooth texture.

Green olives of Spanish origin, fleshy and slightly salty. Ideal for an aperitif.

Brazilian specialty made from tapioca starch, often served as fried cubes (dadinhos) or as a crepe. Crispy outside and soft inside texture.

Whole cooked artichoke, served with vinaigrette sauce on the side. The leaves are detached one by one to be dipped in the sauce. Mild vegetal taste and tangy sauce.

Small fried ravioli originating from Monaco, generally stuffed with chard, rice, and cheese. Crispy and tasty, perfect for sharing.

Zucchini flowers coated in a light batter and fried. Served with a basil-infused aioli sauce. A delicate and crispy dish.

A classic Basque pintxo consisting of an olive, a sweet pepper, and an anchovy marinated on a skewer. Lively, salty, and vinegary flavor.

Sea snails cooked in court-bouillon and served cold with mayonnaise. Firm and iodized flesh. Use a skewer to extract the meat.

Fresh clams served with a Mexican-style marinade (aguachile) based on lime, chili, and cilantro. Fresh, tangy, and spicy.

Tender octopus pieces served with crunchy fennel and fresh dill. A marriage of marine and aniseed flavors.

Mussels cooked in a white wine, shallot, and parsley broth. Served with fries. A convivial and classic dish.

The fattiest and most tender part of the tuna, gently confited. Served with tomatoes and shiso (Japanese aromatic herb). Rich and melting.

Raw fish (likely carpaccio or tartare) served with trout roe for a salty crunch, potatoes, and purslane. Fresh and refined.

Whole sole, floured and pan-fried in foaming butter and lemon. Delicate white flesh that flakes easily. Served with fries and salad.

Crispy fried ball filled with a creamy béchamel with Iberian ham. Rich and flavorful.

Italian cured pork cheek served with melting eggplant and a pesto sauce. A mix of savory, herbaceous, and sweet flavors.

Tender veal cut served with spinach and a 'tonnato' sauce (tuna mayonnaise). A surprising and delicious land-sea combination.

Roasted pigeon, often served rare, with grilled baby leeks and beetroot. Fine game flavor with sweet and earthy notes.

A large piece of beef (500g) grilled, marbled, and juicy. Classically served with fries and salad.

High-quality Iberian pork shoulder ham. Intense nutty flavor and melting texture thanks to the marbled fat.

Artisanal dry sausage, sliced. Rustic and flavorful taste, perfect for snacking with bread.

Cow's milk pressed cooked cheese, aged 24 months. Fruity, intense flavor and slightly crystallized texture.

Sweet tart with a tangy lemon cream, topped with a light and sweet meringue. A refreshing classic.

An original fermented milk ice cream, served with a drizzle of olive oil and thyme. Creamy, tangy, and herbaceous flavors.

Tart filled with fresh or cooked figs, served with a rich and creamy raw cream. Sweet and fruity.