LE SINGE A PARIS

Plump, crescent-shaped green olives from Languedoc. Sweet and buttery with firm flesh and a nutty flavor. Perfect for an aperitif.

Traditional dry sausage from Ardèche made from quality pork. Rustic and authentic flavor with balanced seasoning. Enjoyed in thin slices.

Traditional Tuscan Italian charcuterie. Pork salami flavored with wild fennel seeds, giving it a characteristic anise flavor. Tender and fatty texture.

Cooked pressed cheese from the Jura region, aged for 30 months for an intense and crystallized flavor. Served with a greengage plum purée for a sweet and savory contrast.

Fresh goat cheese in a ring shape. Fine and melting texture. Accompanied by a tangy blackcurrant purée that enhances the goat cheese's sweetness.

Hard-pressed cheese with a fruity and nutty flavor. Served with a spiced wine jelly and crunchy walnuts.

Raw milk Savoie cheese, with a non-cooked pressed paste. Creamy texture and washed rind. The prune condiment adds a sweet touch that balances the strong flavor.

Small burrata (fresh Italian cheese with a creamy center) served with sweet tomatoes and peaches. A fresh, summery mix enhanced by piquillo pepper.

Semi-firm Cypriot cheese, served with stewed vegetables in the style of ratatouille. Sprinkled with dukkah (spice and nut mix) for crunch.

Quickly seared pieces of octopus. Served on a smoked eggplant cream with salty feta cheese and a tangy ponzu (Japanese citrus) sauce.

Shrimp served with zucchini and a geranium-infused bisque (rich crustacean sauce). Floral and marine flavors.

Rich and gelatinous shredded meat terrine. Accompanied by a sweet and spicy apricot and chili chutney, and mushrooms.

Raw scallops cut into small cubes. Served fresh with an iodized cream, rare citrus fruits, and an herbaceous touch.

Creamy soup made from Hungarian blue pumpkin. Garnished with shredded beef and chestnuts. A comforting autumnal dish.

Grilled halloumi cheese served with creamy avocado and puntarelle (bitter chicory). Seasoned with an aromatic citrus chutney and chili oil.

Noble cut of Norman beef, tender and juicy. Served with potatoes, a spicy herb sauce (chimichurri), and a sweet corn cream.

Trout fillet accompanied by spinach and wakame seaweed. The lemon-infused brown butter sauce adds richness and acidity.

Rolled veal stuffed with herbs. Served with a black cuttlefish ink sauce for an original iodized flavor and sweet onions.

Complete vegetarian plate combining seasonal vegetables, seaweed, and potatoes. Rich in flavor with an herb sauce and brown butter.

Puff pastry crust filled with a creamy vegetable mixture in the style of blanquette. A revisited classic French dish, rich and flaky.

Melting slow-cooked beef, served with a rich red wine sauce (bourguignonne) and green vegetables. A hearty and traditional dish.

Grilled cuttlefish (a mollusk similar to squid), accompanied by sweet and bitter winter vegetables. Served with a light citrus and sesame sauce.

White fish fillet served with a rustic garnish of beans and cabbage. The smoked sausage adds a note

Rich vegetarian composition with vegetable purees, cabbage, endives, and nuts. Complex sesame and sage seasoning.

Hard-pressed cheese served as a dessert or at the end of a meal. Accompanied by sweet and spicy condiments.

Light and tangy fresh cheese (labneh) cake. Garnished with melting pears and crunchy dried fruits.

A twist on the classic choux pastry dessert. Filled with a rich praline cream, here with peanut for an original touch.

Dessert based on crispy and melting meringue. Garnished with exotic fruits and flavored with rum and geranium. Light and sweet.

Creamy Savoyard cheese served as a cheese plate. The prune condiment adds a complementary sweet note.

Tartlet filled with a moist almond cream and mirabelle plums. Enhanced by the acidity of blackcurrant and the freshness of verbena.

Pastry made of layers of crispy puff pastry and light vanilla cream. Served with fresh strawberries.

Aged Comté served at the end of the meal. Powerful flavor and crystallized texture.

Goat cheese served as a savory dessert. Fresh and tangy.