Le Canon d’Achille

Purple Greek olives, fleshy and fruity. Served as an appetizer.

Crisp and fresh fennel salad. Dressed with a sesame vinaigrette and sprinkled with toasted pine nuts.

A revisited bistro classic. Hard-boiled eggs topped with mayonnaise, accompanied by fresh dill and trout roe for a hint of the sea.

Creamy chickpea purée flavored with preserved lemon. Sprinkled with za'atar, a Middle Eastern spice blend.

Fresh strained yogurt cheese, typical of the Levant. Served with crunchy pistachios, fresh mint, and tangy sumac.

Vegetable plate combining the sweetness of beetroot and vanilla persimmon with the freshness of an herbal salsa verde.

Raw beef cut with a knife, seasoned with a citrus ponzu sauce (champonzu). Garnished with fried onions for crunch.

Fresh oysters from the French Atlantic coast. Fine flesh and balanced flavor.

A plump oyster served with a Japanese citrus sauce and a hint of bergamot.

Pan-seared scallops, served with a spiced browned butter. Finger lime adds acidity and buckwheat provides crunch.

Shellfish cooked in an aromatic broth with sake and ginger, enhanced by Korean chili paste.

Creamy preparation made from smoked fish roe. Sprinkled with togarashi, a Japanese spice blend.

Traditional country pâté made from pork. Rustic and flavorful, served with bread.

Artisanal dry sausage from the South of France. Finely sliced.

Smoked cured ham of Italian origin. Delicate and slightly woody flavor.

Mild and creamy Italian charcuterie, served in thin slices.

Cow's milk blue cheese. Intense flavor and creamy texture.

Pressed sheep's milk cheese. Fruity flavor and firm texture.

Grilled Cypriot cheese served hot. The combination of honey and oregano provides a sweet and savory Mediterranean flavor.

Rich chocolate dessert, accompanied by an original miso caramel (fermented soybean paste) for an umami note.

Superior quality pork rillettes in a jar. Shredded and melt-in-your-mouth texture.

Pork rillettes flavored with smoked bacon for a woody taste.

Pork rillettes prepared with Jasnières white wine.

Pork terrine flavored with sun-dried tomatoes and basil for a sunny taste.

Traditional pork terrine in a 120g jar.

Small scallops prepared in sauce, from a tin from Galicia.

Small sardines preserved in olive oil.

Fine, elongated fish prepared in olive oil.

Superior quality red tuna fillets in a tin.

The fattiest and most tender part of the tuna, preserved in oil.

Small green olives marinated with lemon. Fresh and tangy.

Artisanal dry sausage containing liver, offering a rich and pronounced flavor.