Zèbre

Slice of toasted country bread rubbed with garlic and topped with fresh tomatoes and basil. Crispy and fragrant, it's a simple and tasty starter. Easy to eat with hands or cutlery.

A poached egg served on a round bun (English muffin) with grilled bacon, all topped with a creamy and lemony hollandaise sauce. Rich, creamy, and comforting. To be enjoyed hot.

Cubes of raw salmon marinated in citrus juice, accompanied by fruits for a sweet touch. The texture is tender and fresh, the taste is tangy and fragrant. A light and refreshing dish.

Layered sandwich made of toasted bread, filled with Spanish cured meat (Cecina) and vegetables. Crispy and generous. Usually served cut into triangles.

A cut of Brazilian beef (rump steak) quickly grilled to remain rare, served with a spicy herb sauce. The meat is tender with a flavorful fat layer. A rich and flavorful main course.

Very thin slices of cooked octopus, served cold and seasoned with olive oil and paprika. Tender and non-rubbery texture, delicate marine flavor. A light and elegant starter.

Fresh tomato salad served with high-quality, salty, and aged anchovy fillets. The umami and salty taste of the anchovies contrasts with the sweetness of the tomatoes. Simple but intense in flavor.

Potatoes cut into slices and slowly baked in the oven with cream and garlic milk. Melting, creamy, and rich texture. A classic and very comforting side dish.

A mix of fresh and crisp green vegetables seasoned with a herb vinaigrette. Light, healthy, and refreshing. Perfect to accompany a rich dish.

Fresh, mild, and creamy goat cheese, served simply. Delicate lactic flavor, slightly tangy. Usually enjoyed with bread.

Traditional dessert made of cherries cooked in a thick, sweet crepe batter. Texture between flan and cake, moist and fruity. Served warm or cold.

Dark chocolate dessert whipped to achieve an airy and light texture. Rich in cocoa, sweet, and creamy. A classic French dessert.

French pastry made of sponge cake, crème mousseline, and fresh strawberries. Sweet, creamy, and fruit-scented. An elegant and gourmet dessert.

Pastis is a typical aniseed liqueur from the South of France, served diluted with water. Kir is a cocktail based on white wine and fruit cream. Traditional aperitif drinks.

Strong, colorless alcohol obtained by distilling plums. Intense fruit aroma, served in small quantities as a digestif after a meal.

Japanese whisky renowned for its finesse and balance. Malty taste with floral or fruity notes. Enjoy neat or with ice.

Single Malt Scotch whisky, often peaty and smoky with a smooth finish due to aging in port casks. Robust and complex.

A classic blended Scotch whisky. Light and accessible taste, with notes of fruit and vanilla. Often consumed as an aperitif.

Oak-aged wine brandies. Cognac is fine and elegant, Armagnac is more rustic and fragrant. Classic French digestifs.

Clear fruit spirit distilled from pears. Very fragrant, capturing the essence of fresh fruit. Drunk chilled or at room temperature at the end of a meal.

A classic German Lager beer from Munich. Golden, clear, with a balanced malt taste and light bitterness. Very refreshing.

A Parisian craft beer, IPA (India Pale Ale) style. It features hoppy, fruity aromas and a more pronounced bitterness. Flavorful and aromatic.

Sparkling, sweet, and caffeinated American cola-flavored soda. Served cold, often with ice.

French sparkling drink based on orange juice and citrus pulp. Sweet and fruity taste, slightly fizzy.

Quality organic fruit juices. Natural and authentic flavors, no gas. A healthy and refreshing option.

Refreshing drink based on lemon juice, water, and sugar. Tangy and thirst-quenching taste.

Sparkling tonic water containing quinine, which gives it a distinctive bitter flavor. Often used in cocktails or drunk very cold on its own.

A cold drink made from cold water mixed with a concentrated fruit syrup (like mint, grenadine, or lemon). Simple, sweet, and very popular drink in France.

Still natural mineral water, pure and neutral in taste. Served in a bottle to accompany the meal.

Corsican natural sparkling mineral water. Fine bubbles and refreshing mineral taste. Aids digestion.

Intense sparkling mineral water. Very fizzy, it is served in a small bottle.

Cold drink based on infused tea and natural plant flavors. Thirst-quenching, floral, and low in sugar.

Selection of hot teas or herbal infusions. Served with hot water, ideal for the end of the meal.

Classic, strong, and aromatic espresso, served in a small cup. Decaffeinated version also available.

Two shots of espresso served in a large cup. For those who like strong coffee in a larger quantity.

Dry white wine made from the Chardonnay grape. Generally round in the mouth with notes of white fruits and butter. Pairs well with fish and poultry.

White wine from the Loire Valley. Lively, fresh, and aromatic with notes of citrus and white flowers. Very refreshing.

Dry white wine from Burgundy renowned for its minerality and freshness. Notes of flint and green apple. Excellent with seafood.

Rhône Valley red wine. Often spicy, fruity, and warm with aromas of ripe red berries. Pairs well with meats.

Light red wine made from the Cinsault grape. Low in tannins, fruity, and easy to drink. Served chilled, it is very thirst-quenching.

Classic Bordeaux red wine. Structured with present tannins, aromas of black fruits, and sometimes wood. Ideal with red meat.

Elegant red wine from Burgundy, made from the Pinot Noir grape. Fine aromas of red fruits (cherry, raspberry). Silky and delicate in the mouth.

Pale and dry rosé wine from the South of France. Fruity, floral, and very refreshing. The ideal companion for summer meals.

Elegant and mineral rosé wine from Provence. Delicate aromas of citrus and stone fruits. Dry and thirst-quenching.

Prestigious French sparkling wine. Fine bubbles, lively acidity, and brioche or fruity notes. A symbol of celebration and elegance.