Coretta

A 5-course menu chosen by the chef to showcase his cuisine. Ideal for a complete gastronomic experience.

Menu allowing you to choose two dishes from the menu (Starter and Main, or Main and Dessert).

Complete menu including a starter, a main course, and a dessert from the à la carte menu.

Lunch menu available Tuesday to Saturday, including a main course and a dessert.

Light lunch menu including a dish of the day and a coffee.

Surprise 5-course tasting menu, announced verbally by the waiter.

Soft potato dough balls served with a rich meat jus and truffle sauce. Melting texture and savory taste.

Assortment of seasonal root vegetables accompanied by aged raw ham and a hazelnut emulsion. A mix of earthy, savory, and nutty flavors.

Fresh crab meat served with citrus notes, saffron, and sweet potato on focaccia bread. Fresh and briny.

Delicate white fish lightly flame-grilled, served with Jerusalem artichoke and grapefruit. Delicate and slightly tangy flavor.

Smoked eel with a pronounced smoky flavor, served with tender leeks and a rich brown butter sauce. Fatty and melting texture.

Egg slow-cooked at low temperature for a creamy yolk and tender white, served with mushrooms and bacon. Rich and creamy.

White fish marinated using the Japanese Kobujime technique (kombu seaweed), served with cauliflower and citrus. Fresh with an umami touch.

Traditional offal dish with a gelatinous and rich texture, served with a zesty gribiche sauce and crunchy vegetables.

Marinated sardine fillets, served with leeks and seaweed sauce. Intense and salty sea taste.

Tender pieces of poultry (chicken oysters) served with squash and cheese. Savory and comforting.

Raw beef cut by hand and seasoned, served fresh. Tender texture with crunch.

Traditional pâté en croûte stuffed with duck, pork, and foie gras. Rich, meaty, and flavorful.

Plancha-grilled cod fillet (white fish), served with root vegetables and aromatic herbs. Flaky flesh and delicate taste.

Roasted maigre fish accompanied by winter vegetables and bottarga (cured fish roe). Pronounced umami flavor.

Wild boar served with beetroot and a peppery sauce. Lean red meat with a strong flavor.

Veal offal (thymus) prepared to be crispy outside and melting inside. Rich, creamy, and delicate flavor.

Young roasted pigeon served with smoked potato purée. Tender red meat with a gamey flavor.

Slightly salted cod served with various squashes and mushrooms. Sweet and autumnal flavor.

Grilled rockfish served with citrus sauce and mussels. Firm flesh and briny taste.

Grilled sebastes served with crispy kale and spicy chutney. Firm white flesh and zesty flavors.

Thick piece of cod served with pumpkin and lemongrass sauce. Light and fragrant.

Large cut of high-quality Basque beef, very marbled and flavorful. Served grilled, ideal for sharing.

Selection of aged French cheeses with Protected Designation of Origin. Variety of textures and flavors.

Selection of cheeses chosen by the restaurant.

Fresh lychee dessert with a poppy seed biscuit and lemon sorbet. Floral and light.

Soft and warm brioche flavored with cinnamon, served with caramel and ice cream. Indulgent and comforting.

Hazelnut meringue cake, served with chocolate and coffee. Crispy and melting, nutty flavors.

Intense dark chocolate dessert with dates and a touch of olive oil. Rich and not too sweet.

Crispy meringue outside and soft inside, served with fresh fruit and sorbet. Sweet and textured.

Pear prepared with a smoky note, accompanied by walnut ice cream. Autumnal and original flavor.

Slow-cooked plums served with a rich chocolate ganache. Fruity and chocolatey combination.

Rich and creamy mascarpone ice cream with coffee and almond flavors. Tiramisu-inspired.

Tender candied quince served with creamy chocolate and brown sugar whipped cream. Sweet and fruity.