Restaurant 52

A traditional rustic meat terrine, served cold. It is accompanied by small pickled vegetables to provide acidity and crunch.

A creamy soup made from kabocha squash. Served hot with a touch of crème fraîche and toasted pumpkin seeds for crunch.

Salmon fillet prepared medium-rare (marinated then briefly flambéed). Served with a creamy yogurt sauce, melting eggplant, and sesame paste (tahini).

Creamy fresh Italian cow's milk cheese, with a mozzarella casing and a creamy center. Served whole with a flavorful black olive puree.

Thin slices of raw or cooked beetroot, served cold as a vegetarian starter. Accompanied by sweet and savory feta cheese, beetroot hummus, and a flavored oil.

Cured Spanish ham, thinly sliced. It has a salty flavor and a melt-in-your-mouth texture.

Raw shrimp cut into small cubes. Seasoned with a fruity and tangy sauce made from mango and passion fruit. Fresh and light.

A vegetarian dish consisting of a crispy puff pastry filled with vegetables. Served with a rich Italian cheese sauce and pickled vegetables.

Tender roasted pork loin with spices. Accompanied by celeriac puree, whole baby potatoes, and a zesty mustard sauce.

Grilled white fish fillet. Served with carrots prepared in several ways (spiced puree and roasted) and sprinkled with crunchy seeds.

Premium quality Angus beef steak, tender and marbled. Served with creamy mashed potatoes and wild mushrooms.

A selection of aged French cheeses, served with bread. Ideal to finish the meal before dessert.

Creamy soft-serve ice cream. Very smooth and light texture.

Water and fruit ice, dairy-free. Intense fruit flavor, very refreshing.

A French classic: poached meringue whites, soft on the inside and crisp on the outside. Served with vanilla whipped cream, red berries, and rose ice cream. Drizzled with almond-flavored caramel and crunchy praline pieces.

A small tart filled with almond cream and fresh figs. Served with a scoop of yogurt ice cream for freshness.

Dessert made with a crispy meringue outside and soft inside. Filled with vanilla whipped cream, red berries, and served with rose ice cream.

Small, dark purple, fleshy, and fruity Greek olives. Served as an appetizer.

Classic bistro starter: steamed leeks served cold with a mustard vinaigrette.

Rustic pork terrine served with gherkins or pickled vegetables.

Creamy fresh Italian cheese served with Mediterranean accompaniments.

Salty and cured raw ham from the Southwest of France, thinly sliced.

Selection of assorted cheeses.

Hard raw milk cheese, aged for at least 8 months. Strong flavor and crumbly texture.

Raw milk mountain cheese, with rustic and milky aromas.

Blue cheese with a pronounced flavor, creamy.

Moist, two-toned marble cake, vanilla and chocolate.

Homemade soft serve ice creams in various flavors.

Refreshing fruit ice creams.