Michaelangelo

A complete set menu ideal for lunch or dinner. Allows you to taste a selection of starters, main courses (pizzas, meats, pastas) and classic desserts.

Thinly sliced Italian dry sausage. Intense flavor and firm texture.

Corsican or Italian charcuterie made from salted and dried pork neck. Savory and slightly peppery taste.

Famous Italian cured ham. Melting texture and delicate, slightly salty flavor.

A varied assortment of Italian cured meats. Ideal for sharing as a starter.

A large mixed salad with Parma ham, refreshing melon, olives, and tomatoes. A classic sweet and savory combination.

Italian-style eggplant gratin. The aubergines are breaded and baked with ham, cheese and a rich bolognese sauce.

Variant of the Roman gratin using artichoke hearts instead of aubergines. Rich and melting.

Breaded veal cutlet, pan-fried until golden. Crispy on the outside and tender on the inside, traditionally served with pasta or salad.

Veal escalope served with a creamy, lemony sauce. Fresh and tangy taste.

Veal escalope topped with a mushroom, cream, and white wine forestière sauce. Savory and comforting.

Veal served with a rich sauce of blue gorgonzola cheese. For lovers of strong cheeses.

Veal escalope prepared with a Marsala wine sauce, a sweet Sicilian wine, and cream.

Veal gratinated with ham, cheese and a meat tomato sauce. A hearty dish.

A veal escalope garnished in the style of parmigiana with ham, aubergines and melted mozzarella.

Veal prepared with a tomato sauce flavored with garlic, anchovies, olives and capers. Intense Mediterranean flavors.

Variant of the Roman classic, with coppa and cheese, topped with a creamy sauce.

Veal escalope served on a bed of spinach, gratinated with ham, cheese and béchamel.

Veal rolled or served with raw Parma ham and a cream sauce.

Veal escalope served with a sauce inspired by carbonara pasta, with bacon and cream.

Beautiful piece of beef grilled simply to appreciate the flavor of the meat.

Beef ribeye steak served with a spicy pepper sauce.

Ribeye steak topped with a creamy gorgonzola cheese sauce.

Ribeye steak served with a rich sauce blending four varieties of cheese.

Beef ribeye steak served with a tomato sauce with anchovies, olives and capers.

House specialty: ribeye steak flambéed with calvados with cooked apples and fresh cream. A Norman touch.

Seared grilled beef flank steak. A long-fibered, juicy and flavorful meat.

Beef flank steak served with a gorgonzola sauce.

The classic pizza par excellence: tomato sauce, melted mozzarella and a touch of oregano.

Seafood pizza with anchovies and capers, enhanced with olives.

Folded pizza in a turnover, topped with ham, egg and cheese. Puffed and golden.

The 'Queen' of pizzas: Paris mushrooms and cooked ham on a tomato-mozzarella base.

Hearty pizza topped with minced meat and an egg.

Sunny and slightly spicy pizza with merguez and peppers.

Tuna and onion pizza, with black olives.

Controversial but popular sweet and savory pizza, with ham and pineapple chunks.

Pizza divided into sections representing the seasons, with artichokes, ham, mushrooms and peppers.

Rich meat pizza with merguez and minced meat, topped with an egg.

The chef's selection: minced meat and melting aubergines.

For charcuterie lovers: a mix of cooked ham, coppa and salami.

Simple and effective chicken pizza.

Spicy pizza with slices of Spanish chorizo and an egg.

Melting mix of four cheeses: mozzarella, gorgonzola, goat cheese and camembert.

Spicy pizza combining merguez, chorizo and peppers.

Seafood pizza with various seafood, flavored with garlic.

Combination of ham and creamy gorgonzola with an egg.

Forest-style pizza with a strong gorgonzola blue cheese flavor.

Rustic pizza in the flammekueche style with bacon, cream and onions.

Delicate pizza with smoked salmon and fresh cream, with a hint of lemon.

Fresh pizza with goat cheese and salad added after cooking.

White pizza (no tomato) based on cream, mozzarella and goat cheese.

Simple and creamy white pizza with salmon and cream.

White version of the Paysanne: cream, bacon, onions and egg.

Abundance of various vegetables on a tomato-mozzarella base.

Gourmet pizza with Parma ham and cream.

Refined pizza with scallops and mushrooms.

For great cheese lovers: five melting varieties on a cream base.

Pizza inspired by tartiflette: potatoes, reblochon cheese and bacon.

Very hearty mountain-style pizza with minced meat and potatoes.

Savory mix of cured meats and goat cheese.

Pizza with reblochon cheese and coppa, served with salad.

Fresh and elegant pizza with rocket, Parma ham and parmesan shavings.

Simple white pizza highlighting rocket and fresh parmesan.

Gourmet pizza flavored with truffle cream.

Pizza topped with Bresaola (Italian cured beef), rocket and parmesan.

Sweet and savory pizza with goat cheese and honey.