Soces

A bold combination of a fresh oyster and a shot of spicy Cointreau margarita. The oyster's iodine pairs with the cocktail's warmth and acidity.

Six Saint-Vaast oysters, known for their characteristic hazelnut flavor. Served raw on ice with lemon or vinegar.

Six Fines de Claire d'Oléron oysters, aged in 'claires' for a balanced marine flavor and delicate flesh.

Six plump oysters farmed in the open sea on historic Normandy beaches. Powerful iodized taste and crunchy texture.

Sea snails cooked in court-bouillon, served cold. Accompanied by homemade mayonnaise with a curry kick.

Burgundian specialty made of ham pieces set in parsley and garlic jelly. Flavorful and textured.

Mountain cured ham, salted and smoked, cut into thin slices. Woody and distinctive flavor.

Soft-ripened cheese with a bloomy rind, creamy and rich in flavor.

Small cheese with character, pressed paste offering rustic aromas.

Fresh cheese, often coated in a cherry leaf or delicately aged.

Burgundian cheese with a marc-washed rind, very creamy with a strong, distinctive flavor.

Corsican sheep cheese coated with aromatic herbs from the maquis (savory, rosemary). Herbal and unique flavor.

Very smooth, mild, and buttery triple-cream cheese.

Sheep's milk cheese, usually with a fine paste and delicate flavor.

A selection of several aged cheeses of the moment, ideal for discovering different flavors.

Cooked and shredded fish mixed with fat to form a smooth spread. Served with fermented gooseberries for an acidic touch.

The classic deviled egg revisited with melting leek and a fillet of marinated sardine.

Thin slices of raw cuttlefish served as carpaccio, with tangy red cabbage, kumquat, and hazelnut pieces.

Crispy fresh endive salad with Italian cured ham and a herb and caper ravigote sauce.

Cooked and glazed salsify roots, served with agretti (monk's beard) and peppered breadcrumbs.

Slice of rich meat terrine including foie gras, baked in golden shortcrust pastry.

Flatbread topped with seasoned raw minced beef, served with a spicy yogurt sauce and fresh herbs.

Original surf and turf meatballs served in a flavorful ham broth, with vinegar-marinated mushrooms.

Barbecued grilled trout fillet, served with sweet potato and a 'nduja (spicy Calabrian sausage) butter.

Traditional smoked sausage served on a bed of Beluga black lentils and oyster mushrooms, drizzled with meat jus.

Tartlet filled with a smooth chocolate ganache, served with a coffee-flavored custard.

Pear gently cooked in syrup, served with raw cream, candied citrus, and toasted buckwheat groats.

Artisanal pear eau-de-vie, served as a digestif. Intense aromas of ripe fruit.

10-year-old Tawny Port wine aged in oak barrels. Notes of dried fruit, caramel, and spices.

Japanese liqueur based on yuzu (citrus) and sake. Fresh, tangy, and sweet taste.

High-quality artisanal fruit liqueur, ideal after a meal.