Novigentum

A traditional country-style pâté from the Basque Country, enhanced with Espelette pepper. The texture is smooth and the taste slightly spicy. Enjoy spread on fresh or toasted bread.

South-West specialty composed of pork pieces confit in fat (rillons). Melting texture and rich flavor. Ideal as an appetizer on a slice of bread.

Salted, dried, and aged pork loin from Corsica. The meat is marbled, offering an intense and characteristic flavor. Served in thin slices.

Ham from the Kintoa Basque breed pig, raised outdoors. An exceptional cured meat with a hazelnut flavor and dark red, melt-in-your-mouth flesh.

A varied assortment of artisanal Basque cured meats. Includes sausages, chorizo, cured ham, and pâtés. Perfect for sharing as an appetizer.

A selection of aged cheeses from the Le Haloir cheese shop. Variety of textures and milks (cow, goat, sheep). Served with bread.

A refreshing cold soup made from cucumber and mint, with diced peppers. Vegetable and light flavor. Ideal for starting a meal in warm weather.

Creamy preparation of cooked and smoked flaked salmon, mixed with cream or butter. Spreadable texture and rich flavor. Served with toast.

Salmon rillettes served on or in fresh cucumber for crunch. Accompanied by marinated red onions for a touch of acidity.

A preparation of marinated or lightly smoked salmon (herring-style), served with aromatic carrots and warm potatoes. A dish with rustic and fragrant flavors.

Thin slices of heirloom tomatoes, served with a basil sauce (pesto). Fresh and colorful, highlighting the natural flavor of the tomatoes.

A large composed salad with chicken, Italian cheese (parmesan), and croutons. Similar to a revisited Caesar salad with heirloom tomatoes and edible flowers.

A hearty seafood salad with premium salmon and large shrimp (gambas). Fresh and briny, accompanied by raw vegetables.

A tender and thick cut of beef, grilled to your preference. Served with a classic pepper sauce and roasted seasonal vegetables.

Raw beef, coarsely hand-cut, seasoned with classic condiments. Chewy texture and pure meaty flavor. Served with warm vegetables.

Quickly seared beef, accompanied by Asian-inspired flavors (soy, lemongrass). Served with a smooth and fragrant purée. An original fusion dish.

A comforting and luxurious dish where small pasta is cooked creamy like risotto. Flavored with truffle and enhanced with quality ham.

A fresh vegetarian main course, composed of various tomatoes and a ball of creamy Italian fresh cheese (burrata). Seasoned with olive oil and basil.

Marinated raw salmon cubes, served with citrus for acidity and fennel for aniseed crunch. A light and very fresh dish.

Main course version of herring-style marinated salmon. Served in a generous portion with its vegetable and potato accompaniments.

Nacreous cooked white fish fillet, enhanced by a slightly spicy chorizo sauce. Accompanied by rice and light vegetables.

A pastry classic: crispy shortcrust pastry, tangy lemon cream, and a soft, light meringue on top.

An airy and chocolatey dessert, enhanced with crunchy hazelnuts for textural contrast.

A gourmet tart combining the richness of chocolate with the toasted flavor of hazelnuts. Melting and crispy texture.

Dessert served in a glass, composed of a creamy banana cream and fresh cut fruit.

A strawberry-centric dessert, likely playing on different textures (fresh fruit, coulis, sorbet, or mousse).

Crispy meringue on the outside and soft on the inside, filled with whipped cream and fresh fruits in rasta colors (green, yellow, red).