Le tablier rouge

Traditional Greek phyllo pastry made of crispy phyllo dough layers, filled with spinach, feta cheese, and fresh herbs. A savory appetizer with a crumbly texture.

Cooked lamb pâté, served cold in slices. Accompanied by a sweet and sour cherry and red onion chutney to enhance the meat's flavor.

Grilled eggplant caviar with a creamy texture and smoky flavor. Served with pomegranate seeds for crunch and Serrano ham for saltiness.

Thin slices of bluefin tuna, seared on the outside and raw on the inside. Accompanied by a mango rougail, a spicy and fruity preparation.

Monkfish cheeks, a tender and delicate piece of fish, enhanced with chorizo for a spicy touch. Served with a sweet and savory fig tapenade and marinated vegetables.

Poultry thigh with firm and flavorful meat, roasted. Topped with a tangy candied lemon and black olive jus, accompanied by roasted baby potatoes.

Italian-style roast pork, stuffed with herbs, olives, and sun-dried tomatoes, slow-cooked to remain tender. Served with creamy cheese polenta.

Noble cut of meat, very tender and juicy. Served with a candied lemon and olive sauce, accompanied by mushrooms and butter beans.

Thin crêpe served warm with a rich and creamy salted butter caramel sauce. Accompanied by a scoop of artisanal ice cream.

Delicate rose-shaped pastry, made with apple and rhubarb slices in a crispy puff pastry. Served with a fresh sorbet.

Creamy dessert alternating layers of mascarpone and subtly spiced (cinnamon) speculoos biscuits. A flavorful variation of the Italian classic.

Sweet tart filled with a moist almond cream (frangipane) and roasted apricots. A fruity and indulgent dessert.

Rustic cake with whole cherries baked in a thick and tender custard batter. Served warm with artisanal ice cream.