Pêche

A creamy chickpea purée flavored with fresh mint and preserved lemon. Served with two types of olive tapenade and pita bread to accompany. A fresh and shareable starter with Mediterranean flavors.

Razor clams served in a salad with fresh red berries and crunchy samphire. An original sweet and savory combination highlighting seafood. Fresh and briny.

Pieces of octopus quickly grilled on a hot plate to remain tender inside and crispy outside. Accompanied by a red pesto with sun-dried tomatoes. Flavorful and slightly smoky.

Langoustines cooked to perfection (pearly), served in a broth flavored with citrus and lemongrass. Garnished with fine vegetable sticks and macadamia nuts for crunch. A delicate and refined starter.

A creamy butternut squash soup, enriched with pan-seared chestnut pieces and foie gras. Served with croutons for texture. A comforting dish with autumn flavors.

Sea razor clams prepared in a salad with a smoky juniper note. Accompanied by cucumber and little gem lettuce, dressed with an original walnut vinaigrette. Fresh, crunchy, and aromatic.

Fine white fish fillet, cooked just right. Served with Sicilian ratatouille (caponata), eggplant purée, and citrus notes. A light and fragrant dish.

Thin slices of cold veal topped with a creamy tuna sauce, revisited here as a hot or warm dish with a purée. Garnished with parmesan, toasted pine nuts, and pesto. A rich and flavorful Italian classic.

Millefeuille of melting eggplants and cheese, accompanied by a lightly spiced tomato sauce. Served with burratina (small creamy mozzarella) and fresh tomato water. A gourmet vegetarian dish.

Firm, lean rockfish, caught in Brittany. Accompanied by cauliflower prepared in various ways (purée, roasted, raw...). A dish highlighting marine and vegetable terroir products.

Lamb shoulder meat cooked very slowly until tender and shreddable with a fork, flavored with paprika. Served with a creamy fresh cheese (labneh) and a layered potato gratin. Rich and tender.

Stuffed green cabbage leaves with a mushroom duxelles, formed like small parcels. Topped with a creamy porcini mushroom sauce. A sophisticated vegetarian dish with woodland flavors.

A daring dessert blending fruits (strawberry, watermelon) and vegetables (sweet cherry tomato). Accompanied by slightly spiced shortbread pieces (crumble) and a refreshing yogurt ice cream. Surprising and fresh.

Revisiting the classic chocolate cake, cherries, and whipped cream. Alcohol-free version, emphasizing cocoa and fruit. Indulgent and moist.

Crispy puff pastry filled with a light citrus cream and aloe vera jelly cubes. An airy, crispy, and fresh dessert.

Slice of soaked brioche fried in butter, served warm. Enhanced with an original hazelnut paste (praline) including salsify for a bittersweet note, and vanilla ice cream. Very indulgent and comforting.

Selection of aged cheeses from a renowned cheesemonger. Usually served with bread. Ideal for finishing the meal on a savory note.

Paname "Pale Ale"

Light and dry Japanese blonde beer (lager style). Made only from the first wort pressing. Pure and crisp taste, best enjoyed very cold.

Floral variation of the classic Spritz. Blend of elderflower liqueur (St-Germain), Italian sparkling wine (Prosecco), and a dash of lime. Sweet, floral, and sparkling.

Fruity vodka-based cocktail. Combines the sweetness of peach with the tartness of cranberry and orange. A colorful and sweet drink.

Exotic and spicy cocktail. Base of spiced rum mixed with ginger, cinnamon, and a spicy touch of chili and Tabasco. Warm and intense flavors.

Very refreshing and vegetal cocktail. The classic combination of gin with the freshness of cucumber and the acidity of lime. Light and thirst-quenching.

Classic tropical tiki cocktail. A powerful blend of rums, orange liqueur, and almond syrup (orgeat). Complex, sweet, and strong.

Selection of refreshing non-alcoholic drinks. Includes classic sodas, sparkling water, or organic infusions from the Symples brand (energizing or relaxing herbs). Served chilled.

Specific sparkling sodas. Ginger Ale (mild ginger), Ginger Beer (stronger ginger), or Tonic (bitter with quinine). Often used in cocktails or drunk on their own.

Infused and chilled tea, prepared on-site. Generally lightly sweetened and flavored with fruits or mint. Very thirst-quenching.

Mineral water in a half-bottle size. Choice between still water (Evian) or sparkling water (Sanpellegrino).

Large bottle of mineral water to share. Choice between still water (Evian) or sparkling water (Sanpellegrino).

Short and strong black coffee (espresso) or diluted with hot water (long). Roasted coffee (Maison Pfaff).

Large black coffee made with two shots of espresso. Strong and energizing.

Hot milky drinks. Choice between coffee with milk (Latte), coffee with frothed milk (Cappuccino), or creamy hot chocolate (Monbana).

Selection of teas (black, green) and caffeine-free infusions from the renowned house Damman Frères. Served hot.