Le Grand Dictionnaire

A creamy chickpea purée seasoned with Ras el-hanout, a blend of North African spices. Rich, earthy, and fragrant flavor. Best enjoyed with bread.

A Provençal spread made from Greek black olives, combined with the sweetness of fig. An intense sweet and savory balance. Perfect as an aperitif on toast.

Soft Italian flatbread flavored with oregano, served with crumbled feta cheese and quality olive oil. Airy texture and Mediterranean flavors. Eaten with your hands.

A selection of dried meats and artisanal cured meats from the Southwest of France. Various salty and smoky flavors. Ideal for sharing with a glass of wine.

An assortment of French cheeses at different stages of maturation. Offers a variety of textures and tastes, from mild to full-bodied. Enjoyed with bread.

Cooked shellfish seasoned with smoked vinegar and accompanied by fresh watercress. Iodized marine flavor enhanced by acidity and smokiness. Eaten by extracting the mollusk from its shell.

Oily fish fillet served with a spicy horseradish cream and pickled vegetables. A mix of rich, spicy, and tangy flavors. Tender texture.

Thin slices of raw fish served with bottarga (dried fish roe) and mint peas. Fresh, delicate, and iodized dish. Melting texture.

A classic salad made with chicken, lettuce, croutons, and cheese, coated in a creamy dressing. Fresh and nourishing. Can be eaten as a light main course or starter.

Raw veal meat, finely sliced, enhanced with smoked eel and Italian cheese. A daring dish combining land and sea with a tender texture. For raw meat lovers.

Poultry piece cooked to be golden and crispy on the outside, served with a mushroom hash. Comforting flavor and crispy texture. Eaten warm.

Pigeon roasted on the bone for more flavor, infused with smoky rosemary aromas. Tender red meat with a distinctive gamey taste. A fine gastronomic dish.

Tender beef cut, served with a South American herb sauce (chimichurri) and mushrooms. Juicy and flavorful meat. Enjoy with a knife and fork.

A creamy dish prepared not with rice, but with fregola (small round Sardinian pasta), and spicy chorizo. Firm and melting texture, spicy taste. A warm and hearty dish.

Slow-cooked (confit) artichoke heart paired with smoked Comté cheese. Sweet vegetal and cheesy flavors. A light vegetarian starter or main course.

Oven-roasted cauliflower with a spice blend, served with a tangy crème fraîche. Tender and slightly grilled texture. A flavorful vegetarian dish.

An airy chocolate and praline dessert, accompanied by original popcorn ice cream and a fine cocoa biscuit. Sweet, creamy, and crunchy. For chocolate lovers.

Fresh dessert made with fragrant French strawberries, served with an almond biscuit and a surprising rocket sorbet. A balance between sweetness, fruitiness, and a vegetal peppery note.

Small, moist cake soaked in a quality rum syrup, served on a sweet cream. Very sweet and alcoholic. A classic of French pastry.