Les Nouveaux Sauvages

Small sweet peppers stuffed with a creamy mixture of goat cheese and tapenade. Sweet and Provençal flavor. For sharing or as a starter.

Fried Camembert cheese with a crispy coating, served with a sweet and savory chutney. Melting and rich. Served hot.

Soft-boiled egg served on a smooth corn cream. Creamy and comforting texture.

Marinated salmon served with citrus notes and avocado toast. Fresh and slightly tangy.

Spicy fish fritters served with a Lebanese garlic cream. Crispy on the outside, soft on the inside.

Creamy rice cooked with tomato and pieces of grilled chorizo. Rich and slightly spicy flavor.

Seared beef slices, rare in the center, served with a smooth purée. Tender and flavorful.

Fatty and tender piece of pork served with small roasted potatoes. Rustic and gourmet dish.

Breaded and fried chicken tenders, served with barbecue sauce. Crispy and familiar.

Caramelized onion upside-down tart, with pesto and pine nuts. Sweet and savory, melting texture.

Traditional Basque blood sausage spiced with pepper. Rich and distinctive flavor. Usually eaten with bread.

Toasted bread topped with melted small goat cheese and honey. Classic sweet and savory combination.

Fresh Italian stretched-curd cheese with a creamy center. Very smooth texture and mild milky taste.

Thin dry sausage typical of Catalonia. Matured taste and firm texture. Perfect for an aperitif.

Assortment of cold cuts and cheeses. Ideal for snacking with others.

Large assorted selection of cold cuts and cheeses. For sharing.

Soup prepared according to the day's ingredients, served with garlic bread. Comforting and warm.

Pieces of octopus prepared in a marinière-style sauce (white wine, shallots). Tender and oceanic.

Mussels marinated in a vinegary and spicy sauce. Served cold, tangy taste.

Sardines preserved in oil. Simple and rich in flavor.

Small squid cooked in a spicy tomato sauce, with white wine and herbs.

Typical Basque Country meat terrine, seasoned with local pepper. Rustic and slightly spicy taste.

Rich terrine including foie gras. Creamy texture and pronounced flavor.

Meat terrine with small sweet Spanish peppers. Meaty flavor with a sweet note.

Southwestern specialty similar to rillons, made from confit duck fat and lean meat. Very rich and flavorful, for spreading.

Toasted sandwich flavored with truffle. Rich and aromatic.

Hot sandwich filled with a mixture of three melted cheeses. Very indulgent and stringy.

Variation of croque-monsieur with smoked salmon. Marine and smoky flavor.

Hot sandwich inspired by Italian flavors, often with tomato, mozzarella, and pesto.

Whole Camembert baked with honey and herbs. Melting, served with a salad.

Creamy dessert revisited with Nutella, banana, and speculoos biscuits. Very sweet and indulgent.

Jellied dessert cream with coconut milk and exotic fruit coulis. Fresh and creamy.

Cooked fruits covered with a crumbly almond shortcrust pastry. Crispy on top, melting underneath.

Chocolate cake with a molten center and pecans for crunch. Rich in cocoa.

Heated and spiced white wine, enhanced with orange liqueur. Comforting winter drink.

Red wine heated with spices (cinnamon, cloves) and orange. Classic and warming.

Bitter and sparkling Venetian cocktail based on Aperol, sparkling water, and sparkling wine, served with an orange slice.

Signature cocktail based on rum, refreshed by mint and lime, with a spicy touch of cinnamon.

Homemade cold-infused tea. Refreshing and low in sugar.