Ostara Belleville

An indulgent tartine on a base of dense, rustic black bread. It is topped with creamy fresh cheese and a perfectly cooked egg. The chili jam adds an original sweet and spicy touch.

A very soft and stringy milk Japanese brioche, made in-house. Served with a light cardamom-scented cream and tangy fruits. A comforting sweet dish for brunch.

A crispy mix of cereals, chocolate, and fruit, served on a thick and creamy Greek yogurt. Garnished with cherries for freshness. A fresh and textured breakfast.

Raw duck meat, hand-cut, seasoned spicy. The crunch of peanuts and rice crisps contrasts with the tender meat. A convivial dish to share.

Asian dumplings stuffed with spicy fermented cabbage (kimchi). Served in a rich umami Japanese broth with seaweed. Melting texture and bold flavor.

Thin slices of raw shellfish, served cold. The fruit seasoning provides a bright acidity that

Roasted bone served hot with its rich, fatty marrow for spreading. Accompanied by apricot for sweetness and Basque chili for zest. A very indulgent and melting dish.

Thin slices of assorted tomatoes and caramelized peach. Seasoned with a peanut and spice sauce (satay). A fresh sweet and savory starter.

A revisited bistro classic with Asian touches. Tender cooked leeks served cold with a tangy tamarind sauce and dried seaweed. Simple and flavorful.

Soft Japanese brioche served with a creamy chicken liver mousse. The ponzu gel provides a citrus acidity that cuts through the richness of the liver. A rich and airy bite.

The classic egg mayonnaise revisited with a hint of Japanese wasabi for a kick. The mollica (breadcrumbs) add crunch. A popular and comforting starter.

Small whole roasted potatoes with skin, crispy outside and melting inside. Served with a creamy garlic sauce. The ideal side dish to share.

Selection of three aged cheeses from a local cheese shop. Served with a slightly spicy apricot jam. To be enjoyed with bread at the end of the meal.