La Halle Freyssinet

Sicilian green olives, Gioconda and Nocellara varieties. Fresh and slightly buttery flavor. Ideal for an aperitif.

Italian hard cheese aged for 24 months. Granular texture and rich, fruity taste. Served in pieces to enjoy.

The melting and creamy heart of burrata (strands of mozzarella and cream). Very smooth texture and mild milky taste.

Fresh buffalo milk cheese ball. Elastic texture and soft center with a pronounced milky taste.

Cooked, large, and pink Italian charcuterie, sprinkled with pistachios. Tender and silky texture, mild and savory taste.

Italian cured ham aged for 24 months. Thin, salty, and melting slices with a delicate aroma.

Slightly smoked Italian cured ham from northern Italy. Intense flavor combining smokiness and spices.

Italian dry-cured sausage (Finocchiona) flavored with fennel seeds. Rustic pork taste with a fresh anise note.

Italian dry-cured sausage infused with truffle. Dried meat flavor enhanced by the earthy and powerful aroma of truffle.

Creamy fresh cheese served with a colorful salad of beets and red fruits. A blend of milky sweetness and fruity acidity.

Burrata variation served with beets, radishes, and red onions. A fresh starter combining the creaminess of the cheese with the crunch of the vegetables.

Large burrata served on a Tuscan tomato bread soup (Pappa al Pomodoro). A rich and comforting dish with tomato and olive oil flavors.

Large 250g burrata with a tomato heart and confit tomatoes. An explosion of fresh and sweet tomato flavors.

Mixed salad based on spelt (ancient grain) and roasted squash. Accompanied by fresh mozzarella and an original carrot vinaigrette.

Gourmet salad of bulgur and green vegetables. Topped with a runny soft-boiled egg and flavorful olives.

Revisited version of Caesar salad with fried chicken and mushrooms. Rich parmesan sauce and garlic mayonnaise.

Long wavy pasta (Mafalde) served with a creamy black truffle and mushroom sauce. A rich and very fragrant signature dish.

Large tube-shaped pasta (Paccheri) with a sweet Datterino tomato sauce. Topped with creamy stracciatella cheese and basil.

Tubular short pasta with an autumnal sauce of pumpkin and Gorgonzola blue cheese. Amaretti crumbs add a sweet-savory and crunchy touch.

Large pasta tubes served with a creamy mushroom sauce. Classic garlic and parsley seasoning.

Spaghetti served with an intense garlic and wild garlic sauce. Enhanced with a hint of chili and garnished with crispy breadcrumbs.

Short pasta with a slow-cooked sausage meat sauce. Accompanied by crisp green vegetables.

Classic Italian dessert made of coffee-soaked biscuits and mascarpone cream, sprinkled with cocoa.

Egg flan coated with liquid caramel sauce. Smooth and melting texture.

Dessert made from cooked, jellied cream, flavored with vanilla. Served with a tangy rhubarb compote.