Restaurant de la Maison de l'Amérique latine

A slice of artisanal pâté en croûte. Made with truffled duck meat, sweetbreads, and crunchy pistachios. Served cold with carrot jam for a sweet touch.

Pasta stuffed with delicate langoustine meat. Served in a rich and fragrant broth made from crustacean shells. A refined dish with marine flavors.

Raw scallops marinated in citrus juice. Accompanied by a sweet touch of maple syrup and a creamy coral sauce. Tender and fresh texture.

Pork belly cooked slowly to be tender, then seared for crispy skin. Served with an onion broth flavored with ginger.

Oven-baked and gratinated shellfish (sunray venus clams). Accompanied by Jerusalem artichoke (root vegetable) and young spinach shoots.

Terrine alternating layers of foie gras and shredded oxtail. Served with apples prepared in various ways (raw, cooked, puréed) for acidity.

Light and airy fish dumpling (pike), a Lyonnaise specialty. Served with artichokes and capers for a vegetal and tangy flavor.

Quickly seared white fish fillet. Served with cooked radicchio (bitter), blood orange, and toasted buckwheat.

Large grilled prawns. Served with farro (ancient grain) and creamy avocado, drizzled with a rich jus made from the prawn heads.

Large Italian tubular pasta. Served with seasonal green vegetables: fresh peas and green asparagus.

Very tender piece of beef, slow-cooked (confit). Served with a potato-based side dish.

Delicate pan-seared veal offal. Served with bitter green vegetables (puntarelle) and a light goat cheese mousse flavored with bergamot.

Boneless and stuffed rabbit loin. Served with turmeric spinach and a tangy mustard sauce.

Selection of aged French cheeses, from a renowned Parisian cheesemonger.

A cookie-inspired dessert, richly flavored with vanilla.

Classic pastry composed of layers of crispy puff pastry, filled with caramel cream and pear pieces.

Fresh and tangy citrus dessert (lemon, bergamot), served with an original herbal sorbet.

Rich and dense chocolate cake. Served with caramel cream, popcorn for crunch, and chocolate sorbet.

Small, moist almond cake, enhanced with fresh grapefruit. Served with a rose-flavored sorbet.

Fresh cut fruits (mango) with passion fruit. Accompanied by mango sorbet.

Menu offering a selection of daily specials or classic à la carte dishes. Ideal for a complete meal at a fixed price.

A glass of premium champagne. Fine bubbles and balanced taste.

Loire Valley white wine. Dry, mineral, and fruity (chenin blanc).

White Burgundy wine. Rich and elegant (chardonnay).

Basque Country red wine. Full-bodied and tannic.

Bordeaux red wine. Structured and fruity.