Les Enfants Sauvages

Small whole grilled Spanish green peppers. Mild and slightly herbaceous flavor, sometimes one pepper can be spicy. Eaten with fingers, ideal for an aperitif.

Fleshy purple olives originating from Greece. Tender texture and pronounced fruity taste. Served as an appetizer.

Tender small purple artichokes, served with a vinaigrette sauce. Vegetal and slightly nutty flavor. Eaten by removing the leaves or whole depending on tenderness.

Thin wild green asparagus, cooked and seasoned with sesame seeds. Intense vegetal taste and crunchy texture. A light and fresh starter.

Sea snails cooked in broth, served cold with mayonnaise. Firm flesh and iodized taste. Use a pick to extract the shellfish.

Soft, flat Italian bread with olive oil (focaccia) served with stracciatella, the creamy heart of burrata. Rich, milky, and flavorful.

Delicate white fish (scorpionfish) marinated in citrus juice, served raw with pomegranate seeds. Fresh, tangy taste and tender texture.

Thin slices of rare roast beef, served cold and marinated in Asian spices. Accompanied by herb mayonnaise. Flavorful and aromatic.

Thin slices of raw fish (meagre) seasoned with citrus (kaffir lime) and salty sea plants (samphire). A very fresh and delicate starter.

Small grilled lamb chops, served with a sesame paste (tahini) sauce. Tender meat to eat with fingers or knife and fork.

Rich and creamy chocolate dessert, enhanced by a hint of mild Basque chili and sea salt. A sophisticated sweet and savory combination.

Variety of fragrant French strawberries, served fresh with basil. A light and aromatic dessert.

Large, fleshy green olives originating from Sicily. Buttery taste and firm texture. Perfect for snacking.

Chickpea puree mixed with beetroot, served with carrots. Creamy texture and earthy, sweet taste. Usually eaten with bread.

Cooked cauliflower florets, served with a sweet corn cream and crunchy nuts. A vegetarian dish with varied textures.

Rustic duck meat pâté, served cold with grain mustard and a touch of honey. Rich and flavorful, to spread on bread.

Goat cheese coated in breadcrumbs and fried, served warm and melting on toast with raisins. Crispy on the outside, gooey on the inside.

Seasoned cubes of raw fish (swordfish), served with cream and fresh accompaniments. Tender texture and delicate taste.

Tiny square pasta stuffed with cheese and herbs, baked with parmesan. Rich, hot, and comforting dish.

Breaded and fried rice balls, served with a creamy mushroom sauce. Crispy on the outside, soft on the inside.

Soft, small potato dough dumplings, served with sage butter, cheese, and pistachios. Melting texture.

Grilled sandwich inspired by the Spanish croque-monsieur, here filled with ham (rostello), comté cheese, and truffle butter. Thin, crispy, and very tasty.

Ground beef sandwich served in a small bun with melted cheddar cheese and slow-cooked onions. A hearty classic.

Rolled flatbread filled with chicken and a creamy pepper sauce. Easy to eat by hand.

Light and airy chocolate dessert, topped with vanilla mousse. Creamy texture and intense chocolate flavor.

Baked apples covered with a crumbly shortcrust pastry, golden brown in the oven. Served warm, combining the softness of the fruit and the crunch of the biscuit.