Martin

A creamy puree made from chickpeas and red peppers. Creamy texture and a slightly sweet and smoky flavor. To be enjoyed spread on bread or as an appetizer.

Provençal specialty made from chickpea flour, fried to be crispy on the outside and soft on the inside. Served with a Lebanese garlic cream (toum) flavored with black garlic, offering an umami and sweet flavor.

A salad composed of Italian red endive (radicchio) with its characteristic bitterness. Enhanced with tender confit gizzards, hazelnut praline for sweet crunchiness, and Buddha's hand (a citrus fruit) for freshness.

Melting eggplant accompanied by grilled Padrón peppers (generally mild). Almonds add a crunchy texture to this vegetable dish.

A mix of sautéed mushrooms served with a rich, smoky egg yolk. The plum (a variety of prune) adds an original fruity and tangy note.

Cuttlefish (a mollusk related to squid) cooked with vegetables with anise notes (celery, fennel) and chanterelle mushrooms. The whole is bound by a light emulsion.

Smoked fish (haddock) cut into small cubes, combined with the sweetness of fig. Bronze fennel and samphire (salty maritime plant) add herbaceous and iodized notes.

Breaded and deep-fried pork, Japanese style (crispy and golden). Served with a smooth puree, fennel, and an original mussel jus sauce.

Tender and flavorful piece of veal. Accompanied by green vegetables and tomatoes, enhanced by sesame notes.

The most tender part of the pork, served pink or cooked through. Topped with a creamy sauce flavored with tarragon, an anise-flavored aromatic herb.

Fresh goat cheese, with a moist and crumbly texture. Mild, lactic, and slightly tangy taste.

Dessert composed of layers of crispy puff pastry and quince (an autumn fruit). Flavored with tonka bean, which brings almond and vanilla aromas.

Sweet pumpkin tart, an Anglo-Saxon classic. Served with a rich chestnut cream and crunchy pumpkin seeds.