Pinote

A colorful variation of classic hummus, made from yellow beets. Sweet and slightly earthy flavor with a creamy texture. Usually enjoyed spread on bread.

Homemade charcuterie served in thick slices, accompanied by pickled vegetables. Rich and meaty texture. Ideal for starting the meal with bread.

Grilled leeks served with haddock (smoked fish) and a touch of citrus. The smoky flavor of the fish contrasts with the sweetness of the leek and the acidity of the kumquat.

A bistro classic: hard-boiled eggs coated in a mayonnaise flavored with fermented black garlic. Creamy texture enhanced by the crunch of marinated mustard seeds.

Thin slices of raw scallops, served with confit celery and Kintoa pork belly. A refined surf-and-turf combination, bound by a flavorful meat jus.

Roasted vegetables served with a savory feta cheese cream and a spiced fruit compote. Offers an interesting balance between savory, sweet, and mild spices.

Lamb meat slow-cooked until tender, then seared for crispiness. Served with a sweet onion purée and sautéed greens.

A vegetarian main course of roasted cabbage and confit and puréed autumn vegetables. Sweet, sweet-and-savory flavors and varied textures.

Selection of barbecued grilled meats, varying according to the day's arrivals. Smoky and grilled flavors. A convivial dish designed to be shared.

Classic chocolate dessert revisited with an original savory touch of black olive and flake salt. Airy and creamy texture with umami notes.

Caramelized apple tart served upside down, accompanied by ice cream with an original Jerusalem artichoke flavor. Warm and sweet flavors with an earthy nutty note.