Le Cherche Midi

Seafood nuts, likely scallop or sea scallop nuts, served raw or lightly cooked. Tender texture and sweet, briny flavor. To be enjoyed as a light starter.

A classic Italian dish combining slices of sweet and juicy melon with salty and aged Parma ham. The sweet and salty contrast is refreshing. Served cold as a starter.

A simple salad made of peppery arugula and shavings of aged parmesan. Usually seasoned with olive oil and balsamic vinegar. Fresh and light.

Italian fresh spun-paste cheese filled with cream, served with Parma ham. The texture is creamy and melting, pairing perfectly with the salty ham.

Creamy burrata cheese ball accompanied by a light tomato and pepper sauce. Mild and milky flavor enhanced by the freshness of the vegetables.

Classic Caprese salad with buffalo mozzarella and tomatoes. The mozzarella is rich and creamy, served with fresh tomatoes and often basil.

Assortment of varied Italian starters according to the chef's inspiration. May include grilled vegetables, charcuterie, or cheeses. Ideal for tasting multiple flavors.

A creamy and smooth spinach velouté. Sweet vegetal flavor, often enhanced with a touch of cream or parmesan. Served hot.

Cured white lard from Colonnata or similar, cut very thinly, literally melting in the mouth. Served on a bed of arugula for a peppery contrast.

High-quality Italian cured ham, aged for a long time. Delicate flavor, slightly salty, and silky texture. Served in thin slices.

Cooked Italian sausage, served in thin slices. Smooth texture and mild taste, enhanced with either aromatic summer truffle or crunchy pistachios.

Salted and dried pork charcuterie (neck). More robust flavor than ham, with good marbling of fat. Firm and melting texture.

Lean beef charcuterie, air-dried, originating from Lombardy. Dark red color, intense but delicate taste. Served with olive oil and lemon.

Tasting platter featuring a selection of the different charcuterie offered. Ideal for sharing and discovering specialties.

Fresh long pasta served with marinated salmon. The sauce is generally light so as not to mask the fish flavor. 'Al dente' pasta texture.

Pasta stuffed with mild ricotta cheese, topped with a classic tomato sauce flavored with basil. A comforting and flavorful vegetarian dish.

Thin, flat pasta served with a green pesto sauce (basil, garlic, pine nuts, parmesan, olive oil). Intense herbaceous and aromatic flavor.

Wide egg pasta served with grated summer truffle. A luxurious dish with the earthy and nutty aroma characteristic of truffles.

Tender and juicy veal cut (flank), pan-fried and served with a mushroom sauce. Rich flavor and melting texture.

Thin slice of milk-fed veal cooked in butter with sage leaves (Saltimbocca style without ham). Delicate and herbaceous taste. Served with vegetables.

Grilled or pan-fried lamb chops, flavored with rosemary. The meat is pink and tender with a flavorful crust. Served with vegetables.

Thin slices of raw beef marinated simply with extra virgin olive oil and lemon juice. Fresh and light dish highlighting the quality of the meat.

Pan-fried white fish fillets (sea bass), coated in a rich butter and salted anchovy sauce. Flaky flesh and umami flavor.

Selection of three Italian cheeses: Gorgonzola (creamy blue), Taleggio (washed rind soft cheese), and Pecorino (hard sheep's cheese). Usually served with bread.

The iconic Italian dessert. Layers of coffee-soaked biscuits and mascarpone cream, dusted with cocoa. Creamy texture and coffee flavor.

Jellied Italian cream dessert, very smooth and sweet. Often served with a red fruit coulis or caramel.

Rich and dense chocolate cake, made without wheat flour. Melting texture and intense cocoa flavor.

Plate of fresh fruits selected according to the season (melon, strawberries, etc.). Light and natural dessert.

Bowl of fresh raspberries. Tart and fragrant red fruit. Can be served plain or with a little sugar.

Creamy chocolate dairy dessert, similar to a dense mousse or pudding. Sweet and comforting.

Selection of ice creams or sorbets from the famous Parisian house Berthillon. Intense and natural flavors.

Scoop of vanilla ice cream 'drowned' in hot espresso coffee. The hot-cold and bitter-sweet contrast is delicious.

Small iced coffee bites coated in chocolate, or an Italian iced coffee specialty. A treat to end the meal.

Dry and crisp Italian white wine from the Umbria region. Floral and fruity notes. Ideal with starters and fish.

Fresh and fruity rosé wine, perfect for an aperitif or summer meals. Pale color and red fruit aromas.

Italian red wine from Tuscany. Balanced with notes of ripe fruit and spices. Pairs well with meats and pasta.

Prestigious Tuscan red wine, full-bodied and complex. Elegant tannins, notes of dark fruit and wood. Ideal for special occasions.

Piedmont red wine nicknamed the 'king of wines'. Powerful, tannic, and very aromatic (rose, tar, cherry). Improves with aeration.

Dry and fruity Italian sparkling wine. Fine bubbles, ideal for starting a meal or for a toast.

French sparkling wine from Champagne. Brut (dry), with good acidity and notes of brioche and citrus.

Classic Italian cocktails based on Campari and red Vermouth. The Americano contains sparkling water, the Negroni contains gin. Bitter and sweet taste.

Refreshing Venetian cocktail based on Prosecco, bitters (Aperol or Campari), and sparkling water. Bright orange color, sweet-bitter taste.

Strong spirits served at the end of the meal to aid digestion. May include Limoncello, Amaretto, etc.

Standard beer served in a bottle. Fermented beverage made from malt and hops, refreshing and fizzy.

High-end digestifs. Grappa is an Italian grape pomace eau-de-vie; Cognac is a French wine eau-de-vie aged in barrels.

Other alcoholic aperitif options depending on availability (e.g., Martini, Porto).