Barbacoa

A refreshing salad based on semolina, parsley, mint, and seasonal vegetables. Dressed with olive oil and lemon.

Skewers or patties of spiced, minced free-range chicken. Grilled to be tender and flavorful.

Roasted bone marrow served in the bone. Rich and melting, to be spread on toast with a little salt.

Marinated beef salad with Thai flavors. Mix of lime, chili, fresh herbs, and fish sauce.

Thin slices of raw beef prepared with a smoky touch from the Mibrasa oven. Tender and delicate.

Assortment of various charcuterie. Ideal for an aperitif.

Thin slices of beetroot served with Feta cheese, herbs, and crunchy almonds. A sweet and earthy mix.

Grilled or quickly seared mussels, served hot. Eaten with fingers.

Squid cooked with spicy Spanish chorizo. A flavorful land-sea combination.

Fried cod fritters, crispy on the outside and soft on the inside. Lightly spiced.

Grilled sea razor clams on a hot plate. Tender flesh with an iodized taste, often seasoned with garlic and parsley.

Shrimp sautéed simply with salt and pepper. Highlights the natural flavor of the crustaceans.

Selection of artisanal charcuterie from Maison de Pichon.

Assortment of aged cheeses selected by Maison Richard.

Mix of charcuterie and cheeses on the same board.

Large salad with marinated beef and Thai seasonings (lemongrass, cilantro, chili).

Healthy and balanced salad with quinoa, roasted vegetables, and seeds. Rich in vitamins and textures.

Fresh salad composed of a mix of seafood.

Whole lobster grilled for a subtle smoky flavor. Simply seasoned to enhance its flesh.

Octopus slow-cooked to tenderize, then grilled for crispiness.

The fish of the day, selected according to availability and prepared by the chef.

Very tender piece of pork located at the front of the loin. Roasted to retain its juices and flavor.

Quality chicken from Ancenis, marinated and cooked for a flavorful meat.

Large Aubrac beef rib to share. Grilled over embers, juicy and marbled.

Beef cut renowned for its intense flavor. Fibrous and tender texture if cooked rare.

Assortment of vegetables grilled or smoked. Rich and vegetal taste.

Large chou filled with ice cream or cream, topped with hot chocolate.

Meringue whites poached on crème anglaise, sprinkled with toasted almonds and caramel.

Roasted seasonal fruit served hot with salted butter caramel and a scoop of ice cream.

Poached or roasted pear served with hot chocolate and vanilla ice cream.

Rich dessert combining the sweetness of chestnut, the acidity of passion fruit, and the indulgence of chocolate.