Chicken supreme stuffed with goat cheese and apricots, vegetables with capers and little orzo pasta

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Spinach Risotto

Spinach cooked with shallots and garlic is always a success. We think mixing this spinach preparation into our superb seasonal risotto is a win.

Chef's choice, Vegetarian

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Madurai shrimp curry, rice with coconut milk

Medium spicy masala contains tamarind bringing a pleasant acidity. This traditional South Indian shrimp curry will carry a memory of a seaside sunset and a warm tropical wind.

Chef's choice

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Chicken balsamic, seasonal vegetables with mint and quinoa

A dish full of contrasting flavors, freshness, texture, crunchiness, softness, a beautiful acidity on the poultry.

Chef's choice

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Ratatouille provençale, spaghetti

It's this Niçoise version that I prefer: the one where each vegetable is cooked separately, because their flavour is really preserved. We've added black taggiasche olives for an incomparable flavour. Hot, warm or cold, it's a delicious accompaniment to al dente pasta.

Chef's choice, Vegetarian, Vegan

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Beef stir-fry with green asparagus and lemony sweet potato pure

A delicious stir-fry of beef flank steak with crisp green asparagus, accompanied by creamy sweet potato mousseline with a touch of lemon for a fresh and tangy note.

Chef's choice

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Thai red curry chicken and aromatic rice

Tender chicken breast simmered in a creamy Thai red curry sauce flavoured with coconut milk and spices. Served with stir-fried vegetables and fragrant rice, for a perfect harmony of sweetness and intensity. 🌶️🥥🍛

Chef's choice

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Back of saithe, ratatouille provençale

Delicately cooked black back cod, with tender, pearly flesh, accompanied by a fine ratatouille of seasonal vegetables. A tasty, healthy and sun-filled plate.

Chef's choice, Low Carbs, Keto

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Chicken supreme stuffed with goat cheese and apricots, vegetables with capers and little orzo pasta

A tender free-range chicken supreme stuffed with goat cheese and apricots, offering a subtle balance of sweetness and character. Served warm on a colourful autumn vegetables pasta salad. A refined dish, both indulgent and balanced, perfect with a glass of white wine.

Chef's choice