Lebanese plate with lamb and beef keftas, tabouleh and moutabal
This dish was born from discussions with Toni, our neighbouring chef at the Lebanese restaurant. The slightly smoky moutabal is a perfect match for our delicious and fragrant lamb and beef keftas; adding bulgur to the vegetables makes it a well-balanced dish.
Chef's choice
Gnocchi with homemade pesto and burrata
I have an unforgettable memory of a small Niçois restaurant on the Cours Saleya flower market, where I enjoyed gnocchi cooked simply with a Provençal condiment. A real treat!
Chef's choice, Vegetarian
Prawns and lentils with roasted cherry tomatoes
Enjoy this fresh, hearty and slightly spicy dish on warm summer evenings.
Sautéed vegetables, teriyaki chicken and sesame, rice
A mix of crunchy seasonal vegetables cooked ultra-fast for more benefits and vitamins. A slab of sesame chicken in teriyaki sauce, cooked just right to delight you. Enjoy the meal
Grilled sea bass with lemon, Greek orzo salad
A healthy, light, balanced dish, rich in flavours and textures. Grilled sea bass goes wonderfully with orzo salad.
Pollo Tonnato, spinach with hazelnut oil and potatoes
A light and tasty interpretation of the Italian classic. Thin slices of tender chicken fillet topped with a creamy, slightly lemony tuna sauce. Served on a bed of spinach and potatoes seasoned with delicate hazelnut oil, which adds roundness and depth, and sprinkled with sun-dried tomatoes for a sweet and tangy touch. A fresh, balanced dish full of character.
