Restaurant Super Huit Paris 8

Green or black olives grown in Sicily. Fruity and slightly salty flavor. Ideal for snacking as an aperitif.

Small green peppers from Spain, fried in olive oil and sprinkled with sea salt. Generally mild, but some can be surprisingly spicy. Eaten with fingers in one bite (except for the stem).

Premium trout raised in the Basque Country. Served with a creamy sauce flavored with smoked hay and fish roe for crunch. A fresh and refined starter.

Traditional puff pastry pie filled with a rich game and wild black mushroom filling. The pastry is golden and crispy, the inside moist and flavorful. A French gastronomic classic.

Small sea shells cooked in an aromatic broth. Finger lime provides bursts of acidity that explode in the mouth, enhanced by chili and fresh herbs.

Beets roasted in a salt crust to concentrate their earthy and sweet flavors. Served with fresh goat cheese, honey, and aromatic herbs. A colorful and balanced vegetarian starter.

Small savory tart filled with sweet confit shallots and figs. Gwell is a fermented Breton dairy specialty (large curd) that adds a creamy, acidic touch.

Short pasta in wide tube shapes, served with an authentic carbonara sauce (eggs, pecorino cheese, black pepper, and guanciale/bacon). Rich, creamy, and flavorful.

Young pig roasted slowly for tender meat and crispy skin, flavored with Mediterranean herbs. Served with a melting eggplant purée and a rich jus.

Lamb shank cooked for a long time until tender, with a sweet and savory note from the prunes. Accompanied by root vegetables and labneh (strained yogurt) for freshness.

Wild fish of the day, depending on catch. Served with roasted vegetables and an intense sauce made from the fish bones (fumet). A light and iodized dish.

Small Sardinian pasta in bead shapes, cooked like a risotto with winter vegetables and marinated artichokes. The lovage butter adds a herbaceous note reminiscent of celery.

Cow's milk cheese with uncooked pressed paste, recognizable by its black line of vegetable ash in the middle. Mild and fruity flavor, supple texture.

Triple-cream bloomy rind cheese, very rich and creamy like butter. Mild, lactic, and slightly tangy flavor.

Artisanal farm cheese from Burgundy. A tomme with a firm paste and an authentic, rustic taste of the terroir.

Shortcrust pastry filled with a moist almond cream and sweet mirabelle plums. Topped with a light mascarpone cream and shiso (Japanese aromatic herb).

Dessert featuring fig, playing on textures and acidity. Panna cotta is a smooth set cream, here flavored with fig leaf for a vegetal note.

Choux pastry filled with a rich praline cream (caramelized hazelnuts/almonds). Served with ice cream and a chocolate sauce with a hint of smoked chili (chipotle).

Tangy cocktail based on corn whiskey. Verjus (green grape juice) replaces lemon for acidity, with a herbaceous note of rosemary.

A twist on the Espresso Martini. Energizing blend of coffee, vodka, and almond liqueur (Amaretto). Rich, dark, and bittersweet.

Cocktail based on tequila infused with hibiscus flowers for color and acidity. Enhanced by a pinch of Basque chili.

Italian classic revisited. Bitter and complex, mixing gin (infused here with fig leaf), red vermouth, and bitter liqueur. Served dry on ice.

Smoked cocktail based on mezcal (agave). Notes of cocoa and rooibos tea provide roundness and richness.

Refreshing long drink based on Japanese plum liqueur (Umeshu). Lengthened with sparkling water with an aniseed touch of tarragon.

Craft draft beer.

Craft draft beer.

Artisanal Norman cider, likely brut or extra-brut. Naturally fermented, authentic apple taste with a slight bitterness.

White wine from the Loire Valley (Chenin Blanc). Mineral, fresh with notes of white fruit (apple, pear) and good acidity.

Prestigious sparkling wine from the Champagne region. Fine bubbles, elegant, and festive.

Dry white wine from the western Loire, near the ocean. Very fresh, light, and saline, perfect with seafood.

White wine from Burgundy (Chardonnay). Round, fruity, and floral with a pleasant texture.

Wine from the Northern Rhône Valley. Often red (Syrah) with notes of spice, pepper, and dark fruit, or white (Marsanne/Roussanne) floral and full-bodied.

Natural or organic wine, reflecting the terroir. Ask your server for color (red or white) and exact profile.

Red wine from Beaujolais (Gamay). Light, very fruity, smooth, and easy to drink ('thirst quencher').

Red wine (likely from Burgundy or Mâconnais). Elegant, with aromas of red fruits (cherry, raspberry) and fine tannins.

Red wine from the southern Rhône Valley. Generous, sunny, with aromas of garrigue, spices, and ripe fruit.

Cool drink made from lemon juice, water, and sugar. Refreshing and tangy.

Infused tea served cold, usually sweetened and flavored (peach, lemon, or mint).

Natural artisanal cola, less sweet than industrial colas, with notes of spices and citrus.

Ginger fermented drink, non-alcoholic. Piquant and spicy taste, very refreshing.

Fermented tea-based drink, naturally sparkling and tangy. Rich in probiotics.

Fresh fruit or vegetable juice.

Natural sparkling drink infused with basil. Low sugar, herbaceous, and original.

Non-alcoholic IPA (India Pale Ale) style beer. Aromatic, with notes of citrus and hops, without the alcohol.