Nonos & comestibles

Small mild green peppers grilled, with pine nuts. Slightly smoky and herbaceous flavor, tender texture. Ideal for sharing as an appetizer.

Grilled zucchini and their flowers, served with crispy pancetta, fresh basil, and Parmesan. A mix of crunchy and melting textures with an umami flavor.

Inspired by Lyonnaise 'cervelle de canut', a fresh cheese with herbs served with cucumber. Fresh, creamy, and light. Perfect to start the meal.

Premium anchovy fillets. Intense iodized flavor and melting texture. Enjoyed simply, often with toast and butter.

Rich and creamy duck foie gras accompanied by Mostarda di Cremona (candied fruits in a mustard syrup). A sophisticated sweet-savory-spicy balance.

Thin slices of aged and dried beef like ham. Deep cured meat flavor, silky texture. Served raw as carpaccio.

Gascon black pork cured ham aged over 24 months. Intense nutty flavor and melting fat. An exceptional charcuterie to enjoy on its own.

Gillardeau oysters, renowned for their fleshy texture and nutty flavor. Served raw on ice. To be enjoyed with a squeeze of lemon or shallot vinegar.

Raw fish cut into small cubes, mixed with avocado. Fresh, light, and textured. Usually seasoned with lemon.

French bistro classic: hard-boiled eggs topped with a generous homemade mayonnaise. Simple, creamy, and comforting.

Fresh starter combining sweet melon, a muscat granita, and the creamy heart of burrata (stracciatella). Sweet-savory contrast with a peppery note.

Simple salad of fresh seasonal tomatoes and basil. Pure vegetable flavor, seasoned with olive oil.

Fresh Italian stretched-curd cheese filled with cream, served with tomatoes and basil. Firm outer texture and creamy melting center.

Airy specialty with eggs and Gruyère cheese. Light and fluffy texture, rich cheese flavor. Served puffed and golden.

Small squid sautéed with garlic and parsley. Tender texture and distinct garlicky flavor. A Mediterranean classic.

Grilled octopus tentacle, served with an aioli sauce flavored with chili. Tender flesh inside and crispy outside.

Crisp lettuce hearts seasoned with garlic and aged vinegar, garnished with croutons. Fresh and tangy.

Accompaniment of fresh tomatoes and basil. Simple and refreshing.

Fresh spinach wilted in butter or sautéed, flavored with sesame. Tender and nutritious.

Green beans quickly cooked to remain crisp and green. Light seasoning.

Seasonal vegetables grilled on skewers over wood fire. Smoky flavor and grilled texture.

Creamy mashed potatoes, rich in butter and cream. Smooth and comforting.

Very thin and crispy fries. Golden and salted.

Large traditional Parisian fries, cut into thick sticks. Crispy on the outside, fluffy on the inside.

Thin slices of American Black Angus beef assembled on skewers and grilled over wood fire. Very marbled and tender meat.

Central cut of ribeye, Hereford breed from Argentina. Flavorful meat served with fries.

Beef fillet from an Aubrac-Wagyu cross. Exceptionally tender meat with delicate marbling.

Very large ribeye steak to share. Juicy and grilled, ideal for two people.

Aged Scottish ribeye steak, served on the bone. Intense flavor and melting texture. A royal cut for meat lovers.

Immense ribeye steak with its long bone (Tomahawk). Very marbled American Prime meat. Grilled to develop smoky flavors.

The roast suggestion of the day. Meat slow-roasted to preserve its tenderness.

Raw minced and seasoned beef, served with croutons and cube-shaped fries. Fresh and zesty.

Larded beef fillet steak, served with a creamy pepper sauce. Tender and spicy.

Grilled veal liver slice, accompanied by crispy bacon, parsley, and mustard. Distinctive flavor and melting texture.

Thin sausage grilled over wood fire, served with homemade mashed potatoes. Rustic and flavorful dish.

Grilled lamb chops, served with chickpea purée (hummus) and a meat jus. Tender and fragrant.

Giant version of cordon bleu made with an entire veal chop, breaded and filled with cheese and ham. Crispy and melting, to share.

Mixture of shellfish cooked in a fragrant broth, served with very thin fries. Iodized and light.

Grilled fillet or whole fish, topped with a vierge sauce (olive oil, lemon, tomatoes, herbs). Fresh and Mediterranean.

Whole sole, prepared either meunière (flour, butter, lemon) or grilled plain. Fine and delicate flesh.