Publisher Pub

Crispy ravioli stuffed with black pudding, a rich and flavorful charcuterie. The dish is balanced by the sweetness of apple compote and the freshness of Thai herbs. A mix of crispy and melting textures with a sweet and savory note.

Delicate small pasta stuffed with cheese, served in a creamy porcini mushroom sauce. A dish rich in woodland flavors and very creamy. Enjoy hot to appreciate the melting cheese.

A mushroom velouté flavored with truffle, accompanied by a slow-cooked egg with a runny yolk. Hazelnuts provide a crunchy texture that contrasts with the creaminess. An appetizer with autumnal and earthy flavors.

Hake fillet, a firm-fleshed fish, wood-fired for a smoky note. Served with a smooth puree, sautéed vegetables, and a hollandaise sauce enhanced by the acidity of yuzu (Japanese citrus). A refined dish combining smoothness and zest.

Black Bigorre pork, renowned for its tenderness and flavorful fat. Accompanied by a spicy bean curry and sweet potato puree. A rich and comforting dish.

Sweetbreads (delicate offal) prepared to be crispy on the outside and tender on the inside. Topped with a homemade sweet and savory teriyaki sauce. Served with a smooth puree.

Beef cheek braised for a long time until extremely tender and gelatinous. Accompanied by root vegetables (scorzonera, parsnip) and spinach. A traditional, melt-in-your-mouth stewed dish.

Black Angus beef cut, tender and flavorful, usually served rare. Accompanied by a creamy béarnaise sauce with herbs and homemade fries. A bistro cuisine classic.

Burger topped with strongly flavored aged cheddar and a Guinness stout reduction. Served with fries. A gourmet burger with intense, malty flavors.