Moustache

A creamy soup made from zucchini and fennel. It is served with a wild garlic-infused cream and the crunch of sunflower seeds. A light and vegetal start to the meal.

Raw fish marinated in lime juice (cooked by acidity). Accompanied by sweet potato for sweetness and fresh herbs. A fresh, tangy, and aromatic dish.

A French gastronomy classic served in their shells. The snails are cooked with garlic and parsley butter. Flavorful and rich, to be enjoyed with bread.

A rustic meat terrine enhanced with mild Basque chili pepper. Served with pickled vegetables for acidity. Firm texture and terroir taste.

A very large bone-in beef cut, marinated or aged in whisky for a smoky and intense flavor. Served rare or medium, ideal for sharing. The meat is tender and marbled.

A cut of beef known for its intense flavor and fibrous yet tender texture. Grilled and enhanced by a tangy tamarind marinade. Rich beefy taste.

Thick fillet of white fish with flaky, delicate flesh. Served with a sweet and fruity exotic sauce made from coconut and mango.

Grilled duck breast, served pink with crispy skin. Accompanied by a smooth and colorful puree. The duck has a rich flavor that pairs well with the sweetness of the potato.

A selection of aged cheeses varying by season. Usually served with bread. Ideal to finish the meal before dessert.

A whole apple gently baked until tender. Drizzled with a rich salted butter caramel sauce. A comforting and sweet dessert.

A creamy and intense dessert made with high-quality chocolate. Smooth texture and deep cocoa flavor.

A creamy, jiggly Italian dessert, here enhanced with chestnuts and a herbal liqueur (Chartreuse). Trembling and creamy texture with herbaceous notes.

Red wine from the Loire Valley. Generally fresh with red fruit notes and a light structure.

Red wine from Burgundy made from Pinot Noir. Elegant, complex with aromas of cherry and undergrowth.

Red wine from the South of France, certified organic. Likely fruity, spicy, and sunny.

Northern Rhône Valley red wine, made from Syrah. Notes of pepper, violet, and black fruits.

A great red wine from the Rhône Valley. Powerful, aromatic, and very elegant, with excellent aging potential.

Natural or organic red wine from Languedoc. Often expressive, with character and ripe fruits.

Atypical Bordeaux wine (Vin de France). Likely a softer and fruitier style than classic Bordeaux.

White wine from the Loire. Fresh, mineral, and thirst-quenching.

Rhône white wine. Round and aromatic, often with notes of white flowers.

Rich, dry white wine from the Rhône Valley. Notes of apricot, honey, and sweet spices.

White wine from Burgundy (Chardonnay). Complex, buttery with good acidity.

Organic southern white wine. Aromatic and warm.

White wine from the Basque Country. Lively, with marked acidity and citrus notes.

Chardonnay from the Loire. Lighter and more mineral than Burgundies, fruity and fresh.

Corsican Rosé. Often structured and spicy, with character.

Classic Rosé de Provence. Pale color, dry and fruity taste, very refreshing.

Prestigious French sparkling wine. Dry (Brut), with fine bubbles and notes of brioche.

Prestigious vintage Champagne from a single harvest year. Complex, rich, and elegant.

Italian sparkling wine. Light, fruity, and floral, certified vegan.