Smooth organic chicken liver parfait marinated in Cognac, served with caramelized onions and lightly pickled chicory.

Layered homemade pasta with slow-cooked pulled beef ribs, creamy béchamel, tomato sauce, Italian red wine, Parmesan and mozzarella.

Slow-cooked white onion soup with a hint of Ricard anise, chicken bouillon and thyme, topped with Gruyère on toasted baguette.

Carefully selected oysters, ample and round in texture, offering subtle sweetness with delicate nutty notes and a clean finish.

Sous-vide octopus finished on the grill, served with citrus leek fondue, chili oil and toasted hazelnuts.

Grilled organic chicken breast with roasted cauliflower purée, broccolini and a rich red wine jus.

Homemade sun-dried tomato, mozzarella, fresh basil and grated Parmesan cheese on a classic pizza base.

Crispy battered pork sausages served with fries, perfect for a comforting and familiar kids’ meal.

Italian mascarpone cream with homemade ladyfingers, Kahlúa, 70% dark chocolate, almond tuile and chocolate sand.

Spanish chorizo and Wagyu beef meatballs with jalapeño, chili flakes and grated Parmesan cheese.

Reserve oysters selected for their high flesh content and sweetness.
Smooth, crunchy texture with a long, clean finish.

Juicy beef cheeseburger with melted cheese, served with fries, made for young appetites.

Kojibuta pork chop filled with Emmental and Bayonne ham, served with grilled asparagus and mustard cream sauce.

Golden crumbed frog legs, crispy on the outside and tender inside, served with a rich garlic and parsley butter sauce.

Delicately pan-seared Hokkaido scallops wrapped in a French crêpe, finished with a smooth vermouth butter sauce.

Homemade pasta sheet with braised imported lamb, beurre noisette and shaved Parmesan cheese.

Mixed seafood simmered in a southern-style fish broth, accompanied by rouille sauce, grated Gruyère, and toasted bread.

Camembert, Grana Padano, Parmesan, mozzarella and gorgonzola cream sauce, finished with black pepper and spicy wild honey.

Charcoal-grilled black snapper, lightly marinated and served with miso beurre blanc and grilled broccolini.

Classic spaghetti tossed in a smooth tomato sauce, simple, comforting and kid-approved.