Madeleine

Raw fish (greater amberjack) cut with a knife, served with edamame soybeans, sweet melon and bottarga (dried fish roe) which adds savoriness. A fresh and refined appetizer.

Black steamed bun (bao), filled with prized raw red shrimp and a revisited potato salad. Combines Asian and Mediterranean flavors.

Baked eggplant served with fresh buffalo ricotta and tomato and basil sauces. A vegetarian dish with classic Italian flavors.

Prized goose liver served with sweet brioche bread and peaches for a sweet-salty contrast. Accompanied by fresh greens and crunchy dried fruit.

High-quality raw beef (Fassona) hand-cut, seasoned with flavorful ingredients like capers and mustard. Similar to a tartare.

French-style toast served with high-quality Iberian ham and figs. Accompanied by a cold tomato soup (gazpacho).

Assortment of French cheeses served with homemade jams for accompaniment.

Mixed platter of French cured meats and cheeses, ideal for sharing as an appetizer.

Breaded and fried mozzarella, shaped like a donut. Crispy outside and gooey inside, served with a light tomato sauce.

Mixed seasonal vegetables, battered and fried. Accompanied by a ginger-flavored mayonnaise for a fresh touch.

Breaded and fried rice ball, typical of Sicily, filled with stewed vegetables and smoked cheese.

Breaded and fried anchovies, served with cabbage salad and a flavorful mayonnaise and mustard sauce.

Portion of fresh bread to accompany the meal.

Large bottle of still natural mineral water.

Large bottle of naturally carbonated mineral water.

Large bottle of sparkling mineral water.

Fresh Apulian pasta in the shape of an ear, with seafood and fresh fish sauce.

Handmade fresh egg long pasta, with sweet peas, smoked ham, and aged Parmesan cheese.

Artisanal stuffed pasta with a heart of eggplant and cheese, served with prized raw shrimp and Piennolo tomatoes.

Classic Roman dish with short pasta, tomato sauce, pecorino cheese and crispy guanciale (cured pork cheek).

Thin spaghetti with a fresh sauce of raw and cooked tomatoes, grilled olives and capers. A light and fragrant Mediterranean dish.

Salmon fillet served with green beans seasoned with soy sauce and small potatoes. Accompanied by a light yogurt sauce.

Prized fish (greater amberjack) baked with a crust of spices and almonds. Served with a typical French reduced fish sauce.

Quickly grilled squid, served with zucchini marinated in vinegar and mint (scapece style) and pecorino cheese cream.

Young chicken glazed with sweet and sour sauce, served with a side of gratinéed vegetables and mushrooms.

Gourmet beef burger with smoked cheese and crispy pancetta. Served in homemade bread with baked potatoes.

Mixed vegetables quickly sautéed in a wok with dried fruit and seeds for crunchiness.

Potatoes cut and roasted in the oven, crispy outside and soft inside.

Leafy vegetable (escarole) sautéed with black olives and capers. A flavorful side dish typical of Southern Italy.

Mixed salad of various fresh leaves and wild herbs.

Caesar Salad version with chicken, Parmesan cheese and crispy pancetta instead of bacon. Dressed with a creamy sauce.

Fresh salad with smoked salmon and avocado. Dressed with a lemon vinaigrette (citronette).

Rich salad typical of Nice with tuna, hard-boiled eggs, potatoes and green beans. A complete and satisfying main course.

Vegetarian salad with fresh spinach, caramelized fruit and goat cheese (chevrette). Enriched with crunchy cashews.