L'Atelier

A classic blended Scotch whisky. It has light fruity notes and a smooth finish. Enjoy neat, on the rocks, or with a mixer.

A Japanese whisky, renowned for its finesse and balance. Often compared to Scotch, it offers delicate, floral, or woody aromas. To be enjoyed neat or with a large ice cube to appreciate its nuances.

A triple-distilled Irish whiskey, known for its great smoothness. It has notes of nuts, vanilla, and sweet spices. Ideal as a digestif or in an Irish Coffee.

A classic blended Scotch whisky, rich and smooth. It offers flavors of honey, orchard fruits, and wild herbs. A classic reference to be savored slowly.

A Speyside single malt Scotch, smooth and silky. Characterized by aromas of honey, pear, and toasted oak. Very accessible and pleasing to the palate.

An American whiskey (Tennessee Whiskey) filtered through charcoal. It has a distinctive taste of caramel, vanilla, and toasted oak. Popular neat or mixed with cola.

A Cuban white rum aged for 3 years. It is light, with notes of fresh sugarcane, citrus, and oak. Perfect for cocktails like the Mojito.

A rich and complex Venezuelan rum, dark amber in color. It has intense flavors of caramel, chocolate, and dried fruits. To be enjoyed neat like a cognac.

A clear spirit distilled from grains and flavored with juniper berries and other botanicals. Fresh, herbaceous, and slightly bitter taste. Essential base for Gin Tonic.

A colorless and neutral eau-de-vie, usually made from cereals or potatoes. Pure and clean taste, with a warming sensation in the mouth. Drunk chilled or in cocktails.

A renowned Swedish vodka known for its purity. It is rich, full-bodied, and complex, yet smooth and mellow with a distinct grain character. Ideal for cocktails.

A dark-colored vodka liqueur flavored with wild berries. It has a sweet and tart taste of blackberries and blackcurrants. Often drunk neat on ice or with a mixer.

A traditional and very popular Portuguese brandy. Distilled from wine and aged in oak barrels, it has notes of vanilla, anise, and caramel. Enjoyed as a digestif, often with coffee.

A traditional and very popular Portuguese brandy. Distilled from wine and aged in oak barrels, it has notes of vanilla, anise, and caramel. Enjoyed as a digestif, often with coffee.

A classic Portuguese 'Aguardente Velha' (old brandy). It offers a smooth, woody profile with notes of dried fruit. A traditional digestif appreciated in Portugal.

A classic Portuguese 'Aguardente Velha' (old brandy). It offers a smooth, woody profile with notes of dried fruit. A traditional digestif appreciated in Portugal.

A vintage Portuguese brandy, produced by a house famous for its Port wine. It is smooth, with complex aromas of oak and spices. Served at room temperature or slightly warmed.

A vintage Portuguese brandy, produced by a house famous for its Port wine. It is smooth, with complex aromas of oak and spices. Served at room temperature or slightly warmed.

A reserve Portuguese brandy (Aguardente). It is distinguished by its dark topaz color and rich aromas of wood and cooked fruits. A noble and intense digestif.

A reserve Portuguese brandy (Aguardente). It is distinguished by its dark topaz color and rich aromas of wood and cooked fruits. A noble and intense digestif.

An apple brandy from Normandy, France. It has a fruity apple taste with woody notes from aging. Drunk as a digestif or as a 'trou normand' in the middle of a meal.

France's oldest eau-de-vie, distilled from white wine. More rustic and fragrant than cognac, with notes of prune, violet, and spices. A digestif with character.

A prestigious wine eau-de-vie produced in the Cognac region. It is refined, with complex aromas of fruit, flowers, and oak. To be savored slowly in a balloon glass.

A Mexican spirit made from blue agave. The taste is vegetal, peppery, and earthy. Often consumed as a 'shot' with salt and lime, or sipped slowly if aged.

A variation of the traditional Kir using Portuguese Vinho Verde (Green Wine) instead of Aligoté white wine. Mixed with cassis cream, it is a fresh, light, and fruity aperitif.

A famous Pastis from Marseille, an aniseed liqueur based on licorice and herbs. It is diluted with fresh water, turning milky. Refreshing licorice and anise flavor.

A classic Italian vermouth (fortified and flavored wine). The White is sweet and vanilla-like, the Red is more herbaceous and caramel-like. Served on ice, often with a slice of lemon or an olive.

A sweet Portuguese fortified wine (Moscatel de Favaios). It has a golden color and intense aromas of muscat grapes and honey. Served chilled as an aperitif.

The famous fortified wine from Portugal. The Red is rich in red fruits and full-bodied; the White is lighter, floral, and dry or sweet. An essential classic.

An elegant aperitif cocktail made with cassis cream and champagne (or sparkling wine). Bubbly, sweet, and festive, with a beautiful pink color.

A prestigious French sparkling wine. It offers fine bubbles and aromas of brioche, green apple, and citrus. A symbol of celebration and refinement.

A traditional Iberian drink made with wine (red or white), chopped fruit, sugar, and sometimes a little liqueur or sparkling water. Fruity, sweet, and very refreshing.

An iconic and hearty Portuguese sandwich. Consists of bread, ham, smoked sausage, and steak, all covered with melted cheese and a hot tomato and beer sauce. Rich and flavorful.

The classic version of Francesinha topped with a fried egg. The runny yolk mixes with the rich sauce for even more indulgence.

A refreshing Italian cocktail based on Prosecco, Aperol, and sparkling water. It has a bright orange color and a characteristic bittersweet taste. Served on ice with an orange slice.

A classic Cuban cocktail made with white rum, sugar, lime juice, soda water, and fresh mint. The perfect balance of sweet, sour, and minty.

A colorful cocktail evoking a sunrise. Made with tequila, orange juice, and grenadine syrup which creates the red-orange gradient. Fruity and sweet.

A refreshing mix of various fruit juices. Sweet, vitamin-rich, and accessible to everyone, ideal for a non-alcoholic thirst-quenching break.

Brazil's national cocktail, made with cachaça (sugarcane spirit), sugar, and muddled lime. Potent, tart, and sweet, served with plenty of crushed ice.

Portugal's most famous liqueur. It is sweet, herbaceous, and aromatic, made from a double distillation of seeds and herbs. Drunk neat, on ice, or in cocktails.

A bitter almond liqueur typical of the Algarve region in Portugal. It has a distinct marzipan or almond flavor, served very cold with lemon to balance the sweetness.

A creamy Irish whiskey liqueur. Blend of fresh cream, whiskey, and cocoa and vanilla flavors. Smooth and indulgent like a liquid dessert.

A Caribbean rum-based liqueur flavored with coconut. Very sweet with a strong coconut flavor, often used in tropical cocktails or mixed with pineapple juice.

A French peppermint liqueur, recognizable by its bright green color (for Get 27). Very fresh, sweet, and minty taste. Usually drunk with plenty of ice as a digestif.

An assortment of small Portuguese savory fritters (Rissóis, Bolinhos de bacalhau, etc.). They are fried, crispy on the outside with a soft filling (meat, fish, or shrimp). Ideal for sharing.

A refreshing cold salad made of tender octopus pieces. Simply seasoned with olive oil, vinegar, onions, and parsley. A classic Portuguese starter.

Poultry gizzards simmered until tender. Served in a rich and flavorful tomato sauce. To be enjoyed with bread for dipping.

A plate of high-quality Iberian ham (Bellota), from acorn-fed pigs. The meat is dark red, marbled with melting fat, with an intense and delicate nutty flavor.

Spicy pork sausage with paprika, grilled (often flambéed with brandy at the table). It has a crispy skin and a smoky, spicy flavor.

Shrimp sautéed in hot oil with plenty of garlic and chili. They are juicy, fragrant, and slightly spicy. A tapas classic.

A classic French bistro dish. Hard-boiled eggs topped with a creamy homemade mayonnaise. Simple, effective, and comforting.

A selection of cured meats and cold cuts (ham, salami, chorizo, etc.) served on a wooden board. Perfect for an aperitif with a glass of wine.

An assortment of various cheeses (hard, soft, goat, cow) presented on a board. Usually accompanied by bread or jam.

The best of both worlds: a combination of charcuterie and cheeses on the same board. Ideal for sharing and tasting everything.

A slice of toasted bread rubbed with garlic and topped with diced fresh tomatoes, basil, and olive oil. A crispy and fragrant Italian starter.

A marbled and tender cut of beef, grilled to your liking. Rich in flavor thanks to the intramuscular fat. Served hot with sides.

An impressive beef rib served with its long bone, resembling a tomahawk axe. Very marbled, juicy, and flavorful meat, ideal for hearty appetites.

A beef cut from the back (sirloin), less fatty than ribeye but very flavorful. Firm texture and pronounced taste.

Thin slices of raw beef that you cook yourself on a hot stone at the table. Fun and convivial, allowing you to control the exact cooking of each bite.

A burger prepared with a quality ground beef patty, served in a brioche bun with fresh toppings. Juicy and satisfying, often served with fries.

A grilled beef steak topped with a creamy mushroom sauce. The sauce adds creaminess and earthy flavors to the meat.

A beef steak prepared in the Portuguese style, often topped with a slice of smoked ham and a sauce with garlic, bay leaf, and wine. Very flavorful.

A beef steak served with a rich and creamy sauce made from a blend of four melted cheeses. For lovers of indulgent dishes.

A traditional Portuguese dish (Carne de Porco à Alentejana) combining marinated and fried pork cubes with clams. Served with cubed potatoes and cilantro. A unique surf and turf combination.

A thin slice of chicken coated in breadcrumbs and fried until golden and crispy. Served with spaghetti. A simple and universally loved dish.

A choice of sauce supplement to accompany your meat: Roquefort (strong blue cheese), Pepper (creamy and spicy), or 4 Cheeses (rich and melting).

A side of fresh green salad, often with a simple vinaigrette. Ideal for adding freshness to the meal.

A portion of golden and crispy french fries. The universal side dish.

A grilled cod fillet (bacalhau), usually drizzled with olive oil and garlic. The flesh is firm and flakes easily, with a characteristic desalted salty flavor.

The chef's special recipe for cod. Often prepared in the oven with onions, peppers, or potatoes. A comforting and traditional dish.

One of the most famous cod dishes. Flaked cod mixed with fried onions and thin matchstick potatoes, all bound with scrambled eggs. Creamy and delicious.

Fresh fish selected the same day from the market. Preparation varies depending on the species and the chef's inspiration. A guarantee of freshness.

Whole or cut squid cooked on the grill. Lightly charred on the outside, tender on the inside, served with lemon and olive oil.

Large grilled shrimp in their shells to preserve flavor. Firm, sweet, and juicy flesh. A luxurious and tasty dish.

A salmon fillet cooked on a hot plate (plancha). The skin is crispy and the flesh remains moist and pink. Rich in healthy fats.

An iconic Portuguese dish. The octopus is first cooked until tender, then grilled in the oven with plenty of olive oil and garlic. Traditionally served with crushed 'murro' potatoes.

Pasta served with a rich sauce made from eggs, cheese (pecorino/parmesan), and crispy pancetta or bacon. Creamy and peppery.

Pasta with various seafood (mussels, shrimp, clams, etc.), often in a light tomato or white wine and garlic sauce. Fresh marine flavors.

Pasta stuffed with soft and creamy ricotta cheese. Served with a sauce that complements the delicate filling, often tomato or butter-sage.

Long, flat pasta served with a wild mushroom sauce. Earthy and umami flavor.

Layers of pasta interspersed with minced meat and tomato sauce (Bolognese), béchamel, and oven-baked gratinated cheese. The ultimate comfort food.

Long pasta coated in green pesto (basil, garlic, pine nuts, parmesan, olive oil). Fresh, herbaceous, and aromatic taste.

A breaded meat escalope, covered with tomato sauce and melted cheese (mozzarella/parmesan). Served gratinated, often with pasta as a side dish.

The classic Italian pizza. Tomato base, quality mozzarella, and fresh basil. Simple, balanced, and in the colors of the Italian flag.

The 'Queen' pizza, very popular in France. Topped with cooked ham, button mushrooms, and cheese. Flavorful and crowd-pleasing.

A pizza topped with a blend of four Italian and French cheeses. Gorgonzola adds strength, goat cheese adds acidity, and taleggio adds creaminess.

An indulgent pizza topped with a whole burrata (creamy mozzarella center) after baking. Freshness provided by arugula and tomatoes. Delicious hot/cold contrast.

The house specialty. A true Italian charcuterie feast on a pizza. Rich, savory, and spicy, with a great variety of cured meats.

A folded pizza, like a turnover, before baking. The outer crust is golden and the inside contains the well-heated ham, egg, and melted cheese.

A colorful pizza loaded with grilled or marinated vegetables. Light, healthy, and full of Mediterranean flavors.

Pizza topped with flaked tuna and red onions. A classic combination that evokes the flavors of southern Italy.

An elegant pizza where raw Parma ham is added after cooking to avoid cooking it. Accompanied by arugula and parmesan for a fresh and savory taste.

The American favorite. Topped with slices of spicy salami (pepperoni) that become crispy when cooked. Simple and spicy.

A classic composed salad, usually with ham, cheese, hard-boiled eggs, and sometimes potatoes on a bed of lettuce. A complete light meal.

Romaine lettuce salad, croutons, parmesan, and grilled chicken, bound by a creamy garlic and anchovy dressing (Caesar dressing).

Fresh salad topped with slices of smoked salmon. Often accompanied by citrus or a lemon vinaigrette to complement the fatty fish.

A salad topped with cooked or grilled shrimp. Fresh and light, perfect for a summer lunch.

A large burrata (fresh Italian cheese with a creamy center) served with salad, often tomatoes and pesto. Very creamy and indulgent.

A spectacular and very light Portuguese dessert. It's a type of soft meringue or baked floating island, topped with caramel. Cloud-like texture that melts in the mouth.

The Portuguese egg flan (Pudim de Ovos). Dense, smooth, and rich, bathed in liquid caramel. Very sweet and creamy.

Classic whipped, airy, and rich chocolate dessert. Mousse-like texture and intense cocoa flavor.

Vanilla custard cream baked in the oven, covered with a thin layer of crunchy caramelized sugar to be broken with a spoon. Contrast of hot/cold and hard/soft textures.

French upside-down apple tart, where the apples are caramelized in butter and sugar before the pastry is baked. Served warm with a scoop of vanilla ice cream.

An espresso coffee served with an assortment of small miniature desserts (mignardises). Perfect for tasting several sweets at the end of the meal.

The famous Portuguese tartlet. A crispy puff pastry filled with an egg cream brûléed on top. Often served warm with cinnamon.

Probably the 'Bolo de Bolacha', a traditional no-bake Portuguese cake made of layers of Maria biscuits soaked in coffee and buttercream. Moist cake texture.

The 'Natas do Céu', a layered Portuguese dessert: creamy mousse, crumbled biscuits, and sweet egg cream (ovos moles) on top. Very smooth and textured.

Assortment of fresh seasonal fruits cut into pieces. Light, healthy, and refreshing.

Famous Italian coffee dessert. Layers of biscuits soaked in espresso and mascarpone cream, dusted with bitter cocoa.

Selection of aged cheeses to finish the meal on a savory rather than sweet note.

Standard fruit juices.

Classic sparkling and sweet cola soda.

Sweet and refreshing iced tea, often peach or lemon flavored.

Still Portuguese natural mineral water.

Large bottle of still Portuguese natural mineral water.

Natural sparkling mineral water from Portugal. Slightly salty and rich in minerals, very digestive.

Italian sparkling mineral water, fine bubbles.

Small bottle of Italian sparkling mineral water.

Sweet, fizzy lemon-flavored soft drink (Sprite or 7Up type soda).

Pedras Salgadas sparkling water flavored with lemon.

Very popular Portuguese fruit soda, slightly pulpy. Available in orange or pineapple.

Sparkling energy drink containing caffeine and taurine.

Portuguese sparkling water (Água de Castelo).

A classic, short, and strong espresso.

Decaffeinated Espresso

A double shot of espresso for more intensity.

Espresso with a small touch of hot milk (Macchiato).

Hot drink with milk and cocoa.

Espresso covered with hot milk and a thick milk foam.

Coffee with milk (Galão in Portugal), served in a large glass with plenty of milk.

Hot tea infusion (black, green, or herbal).