Momen

Tuna coated in a Japanese rice cracker (senbei) crust, offering a contrast between the crispy exterior and the tender fish. Fresh, oceanic flavors enhanced by a spicy mayonnaise. Enjoyed as a light and textured starter.

Small, soft meatballs made from broccoli, served with a creamy egg yolk and cured pork (guanciale). A dish rich in umami with woody notes from the mushrooms. Mix the egg yolk to create a creamy sauce.

Egg cooked at low temperature to achieve a wobbly white and a runny yolk. Accompanied by mushrooms and green vegetables in an emulsified sauce. The texture is very creamy, contrasted by the crispiness of potato straws.

Creamy Italian fresh cheese served with candied vegetables and dried fruits. Mild and milky flavor enhanced by a slightly spicy sauce. Enjoy by mixing the melting cheese with the vegetables.

Vegetable-filled pasta made crispy, served on a smoky yogurt. A blend of Mediterranean flavors and fresh herbs. A textured and fragrant vegetarian dish.

Tender and sweet pan-seared mollusks, accompanied by a smooth autumnal purée. A surf and turf combination with cured pork and mushrooms. Melting texture with a crunchy touch from the hazelnuts.

Octopus tentacle cooked until tender then lacquered for a shiny and flavorful finish. Served with creamy corn polenta and slightly sweet vegetables. Rich flavors and melting texture.

White fish with firm, flaky flesh, simply roasted. Accompanied by a vegetable risotto made with celeriac instead of rice, making the dish lighter. Herbal and delicate flavors.

Flavorful poultry, served with pan-fried gnocchi and spicy Spanish sausage. The chorizo sauce adds character and a slight kick. A rustic and comforting dish.

Tender and lean veal cut, roasted pink. Served with small round Sardinian pasta and a fresh herb sauce (chimichurri). Tangy and umami notes thanks to the ponzu and mushrooms.

Whole lamb shoulder cooked for a long time until the meat falls off the bone (confit). Very tender, juicy, and flavorful meat. A convivial dish served whole at the table to be shared.

Selection of French cheeses at different stages of maturation. Offers a variety of textures and tastes, from mild to full-bodied. Traditionally enjoyed without sweet accompaniments at the end of the meal.

Fresh mango cubes marinated with aromatic herbs, accompanied by exotic flavors. A very fresh, fruity, and slightly tangy dessert. The biscuit provides a crunchy and buttery texture.

Rich dessert featuring chocolate and hazelnut. Creamy and indulgent texture with crunchy cocoa biscuit pieces. Intense flavors of cocoa and roasted dried fruits.

Pear gently cooked in an infused herb syrup, served tender. Accompanied by a refreshing sorbet and a touch of balsamic acidity. A light, floral, and fruity dessert.

A variation on banana: in an airy mousse and caramelized pieces with alcohol. Accompanied by rich caramel (dulce de leche type) and crunchy peanuts. A very indulgent, sweet, and comforting dessert.

A coffee served with a selection of several small desserts in miniature versions. Ideal for tasting different sweets without choosing a large dessert. Allows you to finish the meal on a sweet and caffeinated note.