Nonos & comestibles

Small mild green peppers grilled, with pine nuts. Slightly smoky and herbaceous flavor, tender texture. Ideal for sharing as an appetizer.

Grilled zucchini and their flowers, served with crispy pancetta, fresh basil, and Parmesan. A mix of crunchy and melting textures with an umami flavor.

Inspired by Lyonnaise 'cervelle de canut', a fresh cheese with herbs served with cucumber. Fresh, creamy, and light. Perfect to start the meal.

Premium anchovy fillets. Intense iodized flavor and melting texture. Enjoyed simply, often with toast and butter.

Rich and creamy duck foie gras accompanied by Mostarda di Cremona (candied fruits in a mustard syrup). A sophisticated sweet-savory-spicy balance.

Thin slices of aged and dried beef like ham. Deep cured meat flavor, silky texture. Served raw as carpaccio.

Gascon black pork cured ham aged over 24 months. Intense nutty flavor and melting fat. An exceptional charcuterie to enjoy on its own.

Thin slices of American Black Angus beef assembled on skewers and grilled over wood fire. Very marbled and tender meat.

Central cut of ribeye, Hereford breed from Argentina. Flavorful meat served with fries.

Beef fillet from an Aubrac-Wagyu cross. Exceptionally tender meat with delicate marbling.

The roast suggestion of the day. Meat slow-roasted to preserve its tenderness.

Raw minced and seasoned beef, served with croutons and cube-shaped fries. Fresh and zesty.

Larded beef fillet steak, served with a creamy pepper sauce. Tender and spicy.

Grilled veal liver slice, accompanied by crispy bacon, parsley, and mustard. Distinctive flavor and melting texture.

Thin sausage grilled over wood fire, served with homemade mashed potatoes. Rustic and flavorful dish.

Grilled lamb chops, served with chickpea purée (hummus) and a meat jus. Tender and fragrant.