Les Raisins Sociaux

Thin slices of raw zucchini served with fresh ricotta. The texture is crunchy and creamy thanks to the pine nuts and cheese. A light and refreshing starter.

A homemade meat terrine enhanced with pistachios for crunch. Rich and flavorful, served with vinegary marinated vegetables to balance the richness.

Sweet and savory cold soup made from melon and watermelon. Accompanied by sorbet, fresh cheese, and crispy dried ham. Very refreshing in summer.

Octopus cooked then grilled for a tender interior and crispy exterior. Served with chard, a green vegetable with an herbaceous flavor.

Diced raw fish marinated in a tangy sauce (leche de tigre). Fresh and briny, enhanced by a crustacean vinaigrette.

Traditional sausage made from veal tripe, known for its strong flavor and unique texture. Served with small roasted potatoes.

Seared duck breast, served pink with a sweet red fruit sauce and pineapple. A classic pairing of rich meat and fruity flavors.

Tender veal cut served with a sauce made from anchovies and garlic. Accompanied by creamy polenta and a reduced meat jus.

Very large bone-in beef cut, ideal for sharing. The meat is marbled, juicy, and rich in flavor, served with potatoes.

Small purple artichokes roasted with an original hint of vanilla. Served with salty Greek cheese (feta) and sweet peppers. A complex vegetarian dish.

Firm, white-fleshed fish, served with roasted peaches. The butter sauce is enhanced by a blend of warm spices.

Seafood-stuffed pasta served in a rich soup (bisque) flavored with kaffir lime, a very aromatic citrus. Intense marine flavors.

Classic dessert consisting of a creamy custard topped with crunchy caramelized sugar. Flavored with vanilla and Tonka bean (almond and caramel aromas).

Cooked fruits covered with a crumbled shortcrust pastry. Served warm with a cold pineapple sorbet for a temperature contrast.

Crispy meringue on the outside and soft on the inside. Garnished with fresh strawberries and a rosemary-infused whipped cream.

Airy chocolate mousse prepared with olive oil for a silky texture and a fruity note. Served with caramelized hazelnut ice cream.

A hot drink (coffee or tea) accompanied by an assortment of miniature desserts. Perfect for tasting several sweets at the end of the meal.