Le Paname Art Café

Thin slices of beef briefly seared on the outside and raw on the inside, served cold or warm. The meat is tender and flavorful, enhanced by a sweet and savory soy sauce.

Fresh Italian pasta filata cheese with a creamy center. Served here with fleshy tomatoes for a mix of creamy and juicy textures.

Raw salmon marinated in salt, sugar, and dill, offering a melt-in-your-mouth texture. Accompanied by sweet and savory condiments and thick mini pancakes.

Traditional Spanish cold soup made from blended raw tomatoes, cucumbers, peppers, and olive oil. Refreshing, with a smooth and velvety texture.

A choice cut of beef, tender and grilled to your preference. Accompanied by a rich Port wine sauce and a creamy puree.

Fresh catch of the day, in this case cod, served with a fragrant and slightly spicy green curry sauce. The fish is white and flaky.

Premium chicken breast, roasted to keep the meat juicy with a golden skin. Served with a side of gratin vegetables.

Generous burger offered in 'smash' (crispy smashed patties) or classic 'Paname' version. Served in a soft bun with toppings.

Italian rice dish cooked slowly until creamy. Enhanced with seasonal vegetables and aged cheese for a rich flavor.

Traditional North African dish made of steamed wheat semolina. Served with tender roasted lamb and a fragrant vegetable broth.

A complete vegetarian bowl inspired by Maghrebi flavors. A mix of grains, stewed vegetables (tchouchouka), and eggplant puree for a healthy and tasty meal.

Classic composed salad with crisp lettuce, grilled chicken, and creamy parmesan dressing. Croutons add crunch to this fresh dish.

Selection of aged cheeses served with bread. Ideal for finishing the meal on a savory note before or instead of a sweet dessert.

Slice of brioche dipped in a mixture of egg and milk, then pan-fried in butter. Served hot, soft on the inside and golden on the outside, with a gourmet sauce.

Exotic dessert made with tapioca pearls cooked in sweetened coconut milk. Unique texture, both creamy and gelatinous, served with fresh fruit.

Individual chocolate cake baked to keep a liquid, warm center. The hot-cold contrast with vanilla ice cream is a classic.

Caramelized apple tart baked upside down with the pastry on top. Served warm, the apples are melting and infused with caramel.