Green asparagus risotto and authentic parmesan cheese
Sublime creamy carnaroli risotto cooked in vegetable broth with green asparagus and tied with authentic Parmigiano-Reggiano cheese.
Chef's choice, Vegetarian
Chicken Blanquette young vegetables Tahitian style, basmati rice
Inspired by the traditional blanquette, this one takes us on a journey to Polynesia. We rolled chicken breast and cooked it at a low temperature. Chicken "bonbons" are accompanied by crunchy summer vegetables in a broth flavoured with coconut milk and lime.
Chef's choice
Lamb parmentier with onions and lemon confit, potato and chervil mousseline
A lovely, convivial dish that everyone will appreciate. The ultra-soft lamb confit travels between flavours of onions, spices, condiments and tomato... Enjoy your meal!
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.
Basque chicken, conchiglie
A dish simmered in the flavours and colours of the Basque country. Juicy and moist chicken - a real treat!
Prawn laksa, rice vermicelli with sauteed vegetables
A thick and rich chicken red curry soup Malaysian style accompanied by rice vermicelli and vegetables cooked with fresh Thai basil.
Salmon with black olive tapenade, baby potatoes
A melt-in-the-mouth salmon fillet, delicately coated in a black olive tapenade with Mediterranean accents, which brings out the natural sweetness of the fish. Served with baby potatoes, green olives and caramelised onions.
