Zack Restaurant

Assortment of grilled seasonal vegetables (eggplants, peppers, zucchini) marinated in olive oil. Mild and slightly smoky flavor. Can be eaten cold or warm, ideal for a light start to the meal.

Fresh Italian cheese made from mozzarella filled with creamy fresh cream. Firm outer texture and melting center. Very mild milky taste, often served with a drizzle of olive oil.

Toasted bread slices topped with seasoned octopus pieces. The octopus is tender with a delicate marine flavor. A crispy and flavorful starter.

Cooked and mashed salmon preparation, rolled in thin slices of eggplant like maki. Melting texture and rich fish flavor. An original presentation for a fresh starter.

Poultry meat pâté enriched with pieces of foie gras. Dense texture and rustic yet refined flavor. Usually enjoyed with country bread and gherkins.

Terrine of shredded veal, pressed with vegetables and fresh herbs. Tender and gelatinous texture. Served cold, very aromatic thanks to the tarragon.

Traditional pork pâté served on toast, with sweet peppers and gherkins. Meaty and rustic taste. A French charcuterie classic.

Large platter with several starters from the menu to share. Ideal for tasting everything (charcuterie, vegetables, spreads). Convivial for an aperitif.

Combined menu including a main course and a dessert of your choice from a dedicated selection. An economical option for a complete traditional French meal.

Red tuna briefly seared, raw inside, coated with crunchy seeds. Served with a peanut-based satay sauce. Melting texture and Asian flavors.

Large grilled beef cut, very tender and marbled. Accompanied by a spicy and tangy Thai sauce (chili, lime, cilantro). For red meat lovers.

Miso-marinated salmon fillet (fermented soy paste) then cooked. Rich umami flavor, both savory and slightly sweet. Tender and juicy flesh.

Gourmet burger with ground beef patty, crispy bacon, melted cheddar cheese, and onions. Served with classic fries and green salad. Rich and hearty.

Chicken breast marinated in tandoori spices (red and fragrant Indian blend, not very spicy). Served with fragrant jasmine rice. An aromatic and colorful dish.

Raw minced beef seasoned (capers, onions, mustard). Tender and fresh texture. Served with hot fries and salad.

Diced raw salmon mixed with sweet mango and spices. Fresh and exotic sweet and savory mix. Served with fries and salad.

Thin slices of marinated raw beef, served cold with parmesan shavings and fresh mushrooms. Light and elegant dish, served here with fries for more substance.

Small burrata served as a main course, likely accompanied by a seasonal garnish or salad. Very creamy and fresh cheese.

Thin slices of salmon marinated in salt, sugar, and dill (Nordic style). Melting texture and fragrant taste. Served with fries and salad.

Large salad with romaine lettuce, grilled chicken, bacon bits, croutons, and creamy Caesar dressing. Sprinkled with parmesan. A hearty classic.

Asian-inspired salad with crunchy vegetables, fresh herbs (mint, cilantro) and a tangy vinaigrette. Fresh and fragrant.

Meal salad featuring tender marinated octopus. Accompanied by vegetables and aromatics. A light option with seafood flavors.

Grilled beef skewers, served with the famous spicy and tangy Thai sauce. Served with fries and salad.

Briefly seared beef, served raw inside in thin slices. Japanese seasoning (soy, ginger). Served with a fresh Thai salad.

Classic Italian dessert made of coffee-soaked biscuits and mascarpone cream. Dusted with bitter cocoa. Creamy and rich.

Light and airy dark chocolate mousse. Enhanced with crunchy almonds and cookie crumbs (streusel) for textural contrast.

Mixture of seasonal fruits cut into pieces. Naturally sweet and refreshing. Ideal for a light finish.

An espresso coffee served with an assortment of mini-desserts with a chocolate theme. Perfect for indecisive chocolate lovers.

An espresso coffee accompanied by several assorted small cakes and sweets. Allows you to taste several desserts in small portions.

Selection of several aged cheeses served on a board. Ideal for sharing or for those who enjoy savory at the end of a meal.

Small creamy and melting cow's cheese from Dauphiné. Served here with grapes for sweetness and salad. Can be eaten hot or cold.

Chocolate cake cooked to keep a molten or very tender center. Served with tangy red berries and vanilla crème anglaise.