Monsieur Poirot

Fresh raw oysters served in their shells. Icy and fleshy texture. Usually enjoyed with a squeeze of lemon or shallot vinegar.

Very thin slices of marinated raw beetroot. Mild and earthy flavor with a slightly crunchy texture. Served with fresh cheese for sweetness.

Mixed salad topped with poultry gizzards slowly cooked in fat (confit). The gizzards are tender and flavorful. Rustic dish from the Southwest of France.

Creamy and smooth soup made from pumpkin squash. Mild, slightly sweet and comforting flavor. Garnished with seeds for crunch.

Bread with a very airy and crispy crumb, grilled and rubbed with garlic. Topped with seasoned fresh tomatoes. Similar to bruschetta or Spanish pan con tomate.

Egg cooked with a liquid yolk (runny) and set white. Served over a creamy Italian cheese sauce. Rich and creamy texture.

Layered assembly of marinated vegetables and plant-based preparation. Fresh and tangy flavors. A light starter without animal products.

Wheat tortilla filled with melted cheese and vegetables, then grilled. Crispy on the outside and melting on the inside. Inspired by Mexican cuisine.

Small octopus cooked on a hot plate (plancha). Tender and slightly grilled texture. Served with mashed potatoes (PDT) with flavor.

Creamy heart of burrata (fresh Italian cheese). Very creamy and milky texture, mild flavor. Served fresh with tomatoes and basil sauce.

Assortment of cold seafood. Includes smoked fish and cooked crustaceans. Served with garlic sauce (aïoli) for dipping.

Traditional French dish consisting of a layer of minced beef covered with gratinated mashed potatoes. Melting and comforting texture.

Thick piece of salmon quickly grilled to keep the center tender. Served with leeks gently cooked in cream. Rich and delicate flavor.

Long-fibered beef cut, known for its intense flavor. Tender texture if served rare. Bistro classic served with fries.

Veal stew simmered for a long time in a creamy white sauce with vegetables. The meat is very tender. Emblematic dish of French cuisine.

Grilled octopus tentacles, crispy on the outside and tender on the inside. Served with rustic garlic mashed potatoes. Mediterranean flavors.

Long pasta served with a creamy dairy-free sauce and various vegetables. Vegan version of the Italian classic.

Beautifully marbled beef cut grilled. Juicy and rich flavor. Served with a mushroom sauce (forestière).

Very large bone-in beef cut, aged to intensify flavor and tenderness. Ideal for sharing. Rich and flavorful meat.

Creamy Italian dessert revisited with Japanese green tea powder (matcha). Sweet and bitter flavor and creamy texture.

Individual chocolate cake, cooked on the outside with a molten center. Served warm with ice cream for a hot-cold contrast.

An espresso coffee served with a selection of three miniature desserts. Perfect for tasting several sweets.

Exotic dessert made with tapioca pearls (gelatinous balls) in sweetened coconut milk. Fresh and fruity.

Assortment of ice creams or sorbets. Cold and melting texture. Choice of several classic flavors.

Traditional cake with a dense and moist texture, baked with whole cherries. Similar to a thick flan topped with fruit.

Slice of brioche dipped in a mixture of egg and milk then pan-fried in butter. Crispy and golden on the outside, soft on the inside.

Whipped egg whites, poached and served floating on a liquid vanilla cream (crème anglaise). Airy and light texture.

Airy chocolate dessert with intense flavor. Light and bubbly texture. The cocoa taste is enhanced by notes of candied orange.