Le Saint Sébastien

Green olives originating from Sicily. They offer a firm flesh and a slightly salty and fruity flavor. A classic for aperitifs.

Small grilled and peeled Spanish red peppers. They have a tender texture and a sweet, slightly sugary, and smoky flavor. Served as tapas.

High-quality anchovy fillets caught in the Cantabrian Sea. They are recognized for their fine flesh, low salt content, and rich umami flavor. Simply served to appreciate their taste.

Dried and smoked beef charcuterie, made from the Black Angus breed. The meat is thinly sliced, revealing a deep, woody flavor. Melting texture similar to cured ham.

Spanish dry sausage made from Iberian pigs fed on acorns. It is characterized by its rich flavor, melting fat, and notes of smoked paprika. An exceptional charcuterie.

Mackerel fillet accompanied by a fresh herb sauce, crunchy kohlrabi, and a smoked-flavored cream. The fatty fish is balanced by the acidity of the sauce and the freshness of the vegetable.

A grilled toast topped with creamy pork rillettes. Enhanced by a caper sauce that adds a vinegary and salty note. A mix of crispy and melting textures.

Tender white asparagus served with a touch of Peruvian yellow chili (aji amarillo) and a rich hazelnut cream. A vegetable starter combining sweetness, a hint of spice, and nutty notes.

Pasta stuffed with creamy Saint-Marcellin cheese and potato. Accompanied by black kale and slivered almonds. A rich and comforting dish with a contrast of textures.

Sea bass fillet (white fish) cooked on the barbecue, served in a light chicken broth with fresh peas. Barbecuing adds a delicate smoky note to the fine fish flesh.

Tender piece of lamb roasted on the barbecue, served with romaine lettuce, a rich meat jus, and a mild Mexican chili sauce (chile mulato). A flavorful dish with grilled and slightly spicy notes.

Selection of aged cheeses directly from the farm. Offers a variety of textures and dairy flavors. Usually enjoyed with bread before dessert.

Fruity strawberry sorbet accompanied by creamy fresh cream and a touch of angelica liqueur with herbaceous notes. A fresh and balanced dessert.

Moist hazelnut cake topped with a light oat mousse and accompanied by coffee ice cream. Warm, toasted flavors for a gourmet end to the meal.

Cheesecake-style goat cheese cake, drizzled with a pear-infused caramel. A dessert that combines the creaminess and characteristic flavor of goat cheese with the sweetness of the fruit.