Bang ! Viande du Monde

A menu option allowing you to choose two dishes: either a starter and a main, or a main and a dessert. Ideal for a balanced meal.

The complete set menu including a starter, a main course, and a dessert. Perfect for discovering the entire menu.

A main course à la carte.

An assortment of Angus beef from Argentina and Uruguay. Served raw to be cooked by the customer on a hot lava stone at the table. Rich in flavor and very tender.

A platter of exotic meats including kangaroo and zebra, accompanied by Angus beef. Cooked on a lava stone at your table. A unique taste experience with lean and gamey meats.

An international beef selection including cuts from Argentina, Scotland, and France. Cooked on individual lava stones. Allows comparison of flavors and textures from different origins.

Roasted bone marrow served with toast and fleur de sel. Fatty and melting texture, rich and savory taste. Enjoy by spreading the marrow on the bread.

Foie gras prepared with a touch of grappa. Smooth texture and delicate taste with a hint of alcohol. Served cold, usually with bread.

A creamy cream made from black pudding, enhanced with a spicy crumble and cocoa. Rich and earthy flavor balanced by the acidity of pickles. A bold combination of flavors.

Raw fish marinated in citrus juice with mango, mint, and ginger. Fresh, tangy, and slightly sweet. A light and fragrant starter.

Coarsely hand-cut and seasoned raw beef. Tender texture and pure meat flavor. Served fresh.

Black Angus beef entrecôte from Argentina. A marbled, tender, and juicy meat with a pronounced flavor. Generally grilled.

A thick beef pave from Argentina. Dense and flavorful meat, less fatty than entrecôte. Cooked to preference, often rare.

Long-fibered beef cut, very flavorful. From Uruguay. Slightly firm but very juicy texture.

A tender and very flavorful cut of beef, considered the 'butcher's cut'. Aberdeen Angus breed from Scotland, renowned for its quality.

Normande breed beef sirloin. Tender meat with a good balance between lean and fat. Authentic flavor of French terroir.

A burger topped with minced beef, smoked raw ham (speck), and Morbier cheese. Savory and melting with a smoky and creamy touch.

Traditional French pastry in a wheel shape, made of choux pastry filled with praline mousseline cream. Crispy and creamy, with a hazelnut flavor.

An iced or creamy dessert combining the richness of chocolate with the salty sweetness of caramel. Smooth and indulgent texture.

A variation of the classic Italian dessert, flavored with coffee and enriched with dulce de leche. Sweet, creamy, and sugary.

Selection of aged cheeses. Usually enjoyed with bread to end the meal on a savory note.

Potato sticks, fried. Crispy and golden.

Fries seasoned with fragrant truffle oil and grated Parmesan cheese. A gourmet and rich version of classic fries.

Smooth and slightly sweet parsnip puree, topped with crispy chips flavored with cinnamon. A comforting and original side dish.

Carrots prepared with fresh herbs and lemongrass. Sweet and aromatic flavor.

Small whole roasted potatoes with skin. Tender inside and melting.