APO

A simple lunch formula including only the main course of the day. Ideal for a quick but complete meal. The choice of dish is from the day's selection.

Two-course lunch formula. Allows you to choose between a starter followed by a main course, or a main course followed by a dessert, depending on your appetite.

The complete three-course lunch formula. Includes a starter, a main course, and a dessert for a total culinary experience.

A huge one-kilogram beef rib, designed to be shared between 2 or 3 people. Served with grenaille potatoes and chimichurri sauce ('Chim-chim'). A centerpiece for meat lovers.

Dried and smoked beef ham of Spanish origin. Finely sliced, it reveals woody aromas and a melt-in-your-mouth texture. Perfect for nibbling with a glass of wine.

Salted, dried, and aged pork neck. A classic Corsican or Italian charcuterie with a good balance between lean and fat.

Smooth and silky Italian charcuterie, studded with whole pistachios. It has a tender texture and a delicate flavor.

White cabbage roasted to develop its natural sweetness, served with a sesame sauce (tahini) and chili oil. A vegetarian dish with contrasting flavors.

Egg slow-cooked at low temperature for a unique creamy texture, served on a mushroom cream. Topped with crispy cured ham for a salty contrast.

Slow-cooked sweet peppers served on labneh (strained fresh yogurt cheese). Sprinkled with pine nuts for crunch. A fresh Levantine-inspired plate.

Small sweet peppers with a creamy tuna sauce, anchovies, and crispy breadcrumbs. A savory blend of land and sea.

Grilled carrots served with a satay (peanut) sauce and sumac-spiced yogurt. A vegetarian dish combining sweetness, spices, and freshness.

Raw sea bass served fresh with 'ajo blanco' (cold almond-garlic soup), sweet figs, and savory granola. A refined starter playing on textures and sweet-savory notes.

Pan-seared shrimp with spicy chorizo for an intense surf-and-turf flavor. Enhanced by the fresh acidity of lime.

Tender chicken breast served with a green herb sauce (salsa verde) and jalapeño peppers. A dish with fresh and slightly spicy notes.

Grilled beef onglet, served with a herb and garlic chimichurri sauce. Juicy meat with an aromatic accompaniment.

Small whole roasted potatoes with skin. Crispy on the outside and melting on the inside. A simple and delicious side dish.

Gouda cheese flavored with truffle. Offers a rich, earthy flavor typical of truffle combined with the cheese's sweetness.

A varied selection of cheeses. Ideal for sharing at the end of a meal or with wine.

Individual dessert with a pastry base, filled with vanilla cream and pecans. Sweet and crunchy.

Pear gently cooked in a floral red hibiscus syrup, served with crushed speculoos biscuits and a creamy mascarpone. A fruity and spiced dessert.

Rich dessert combining intense chocolate, creamy and salty caramel, and crunchy peanuts. Indulgent and satisfying.