Ostara Belleville

An indulgent tartine on a base of dense, rustic black bread. It is topped with creamy fresh cheese and a perfectly cooked egg. The chili jam adds an original sweet and spicy touch.

A very soft and stringy milk Japanese brioche, made in-house. Served with a light cardamom-scented cream and tangy fruits. A comforting sweet dish for brunch.

A crispy mix of cereals, chocolate, and fruit, served on a thick and creamy Greek yogurt. Garnished with cherries for freshness. A fresh and textured breakfast.

A fresh salad combining seasonal tomatoes and creamy Italian cheese. Raspberries add acidity and sumac a lemony note. To be enjoyed as a light starter.

Thin slices of duck, seared on the outside and raw on the inside. Accompanied by a Japanese salad (mizuna) and a spicy sesame and chili sauce. Tender texture and Asian flavors.

Fish marinated in citrus juice, served fresh. Accompanied by a cold garlic and almond soup (ajo blanco) and crunchy vegetables. A light, tangy, and refreshing dish.

Melting eggplant served with fresh and tangy labneh (strained yogurt cheese). Sprinkled with dukkah, a Middle Eastern spice and nut mix. A flavorful vegetarian dish.

Soft Italian flatbread topped like a white pizza. Garnished with Basque sheep cheese, cooked tomatoes, and sweet onions. Eaten with hands or cutlery, airy and indulgent texture.

A soft almond biscuit flavored with anise. Served with cherry textures (candied and glazed) for a hot-cold contrast. A dessert balanced between sweetness and freshness.

A crumbly, buttery biscuit typical of Brittany. Topped with a creamy lime cream and a blueberry sauce. Crunchy, creamy, and tangy.

Raw duck meat, hand-cut, seasoned spicy. The crunch of peanuts and rice crisps contrasts with the tender meat. A convivial dish to share.

Asian dumplings stuffed with spicy fermented cabbage (kimchi). Served in a rich umami Japanese broth with seaweed. Melting texture and bold flavor.

Thin slices of raw shellfish, served cold. The fruit seasoning provides a bright acidity that

Roasted bone served hot with its rich, fatty marrow for spreading. Accompanied by apricot for sweetness and Basque chili for zest. A very indulgent and melting dish.

Thin slices of assorted tomatoes and caramelized peach. Seasoned with a peanut and spice sauce (satay). A fresh sweet and savory starter.

A revisited bistro classic with Asian touches. Tender cooked leeks served cold with a tangy tamarind sauce and dried seaweed. Simple and flavorful.

Soft Japanese brioche served with a creamy chicken liver mousse. The ponzu gel provides a citrus acidity that cuts through the richness of the liver. A rich and airy bite.

The classic egg mayonnaise revisited with a hint of Japanese wasabi for a kick. The mollica (breadcrumbs) add crunch. A popular and comforting starter.

Small whole roasted potatoes with skin, crispy outside and melting inside. Served with a creamy garlic sauce. The ideal side dish to share.

Selection of three aged cheeses from a local cheese shop. Served with a slightly spicy apricot jam. To be enjoyed with bread at the end of the meal.

An original frozen dessert combining the freshness of watermelon and the heat of chili. Accompanied by a corn cake and a smoky hint of mezcal. Light and surprising.

A choux pastry filled with a rich black sesame cream instead of the traditional hazelnut. The addition of raspberry provides a tangy touch. A French classic with a modern twist.

Slice of brioche dipped and pan-fried in butter, warm and soft. Served with a tangy buttermilk ice cream and a flavored syrup. A very indulgent and comforting dessert.