Le Robinet

Dry pork sausage typical of Ardèche, served in slices. Rustic and salty flavor, firm and chewy texture. Perfect for sharing as an appetizer.

Pressed Sardinian sheep's milk cheese, served with fig jam. The cheese is salty with a granular texture that contrasts with the sweet smoothness of the fig.

Roasted bone marrow served hot. The marrow is fatty, rich, and melt-in-your-mouth, ideal for spreading on toast with a pinch of fleur de sel.

Grilled elongated shellfish (razor clams), served with a virgin sauce made from olive oil, lemon, and herbs. Tender yet slightly firm texture, with an iodized taste enhanced by the sauce's acidity.

Grilled octopus tentacles accompanied by spicy chorizo. The octopus is tender inside and crispy outside, with a smoky flavor combined with the chorizo's spice.

Fresh Italian cheese with a creamy center, served with different colored tomatoes. Mild milky flavor and creamy texture, seasoned with olive oil.

Breaded and fried chicken pieces, crispy and golden, served with a smoky and sweet barbecue sauce. Tender inside, a gourmet dish.

Thin slices of marinated raw beef, served with parmesan, arugula, and olive oil. Melting texture and delicate fresh meat taste.

Fried sweet potato sticks. Naturally sweet flavor with a crispy exterior and soft interior texture.

Assortment of seasonal vegetables grilled. Marked by the cooking process, they retain their natural flavor with a smoky note.

Fresh salad mixing cubes of sweet watermelon, salty feta cheese, fresh mint, and black olives. A very refreshing sweet and savory balance.

Selection of fresh, cut fruits according to the season. Naturally sweet, juicy, and colorful. A light end to the meal.

Daily chef's suggestions displayed on the board. May include pastries, mousses, or creams depending on inspiration.