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An encounter between ember and freshness, a play of contrasts worthy of a tectonic shock.

Delicately smoked beef tataki, marinated with burnt herbs and a touch of red pepper

Melt-in-the-mouth beef meatballs, topped with a generous cheddar sauce and seasoned with a touch of spice

Creamy avocado and cream cheese guacamole, cilantro, red onion, pomegranate and sweet soy sauce drizzle. Accompanied by an incandescent red bell pepper and chili sauce.

Creamy butternut cream soup, topped with a perfect egg, goat cheese bits and delicious crunchy garlic croutons.

Grilled sardines, Espelette pepper butter and chorizo chips for an incandescent bite.

Chorizo 100% Iberian Bellota Pata Negra - Aged 12 months

Raw salmon delicately marinated with fresh herbs and green apple, lemon cream and black sesame flakes.

Creamy burrata on a pesto rosso lava with sun-dried tomatoes and golden pine nuts

Camembert Label Bleu d'Isigny with honey and hot pepper

Black bread smash burger topped with a crispy 150g smashed steak, house mustard sauce and melting cheddar, tangy cucumber pickles, fried onions, served with our house fries. A taste of fire from the bowels of the Earth.

Rigatoni topped with a generous tomato sauce and a drizzle of creamy stracciatella burrata cheese

*+1.5€: chilli pickles option for an explosion of flavours

Marinated satay chicken skewers, grilled to perfection over volcano coals, topped with a peanut sauce

Juicy flank steak, topped with an intense smoked sauce, served with crispy fries and fresh herbs

Freshly cut raw sea bream, marinated with a touch of coconut and mango, spiced up with Espelette pepper for an eruption of exotic flavors.

Delicately smoked pollack, topped with a coconut sauce and spiced with chili oil, served with a creamy sweet potato purée and bell bell pepper pickles.

Warm goat cheese on crispy brioche, served with fresh mesclun, blackberry vinaigrette and walnut and hazelnut slivers

Barley risotto, topped with a savory Ossau-Iraty sauce, with roasted peppers and fresh herbs, spiced up with chili oil for a volcanic touch

Slice of beer-soaked bread topped with sliced ham and a melting cheddar sauce

*Egg supplement

A tender salmon fillet, topped with a savoury teriyaki sauce, accompanied by a sweet potato purée, all wrapped in a banana leaf.

FLAT

Pasta topped with a tasty Ossau-Iraty sauce

OR

Roasted salmon with home fries, sweet potato purée or green salad

OR

French hamburger with home fries

DESSERT

Chocolate mousse

BOISSON

Choice of syrup: Mint, Strawberry, Peach or Grenadine

French toast-style brioche, topped with salted butter caramel, homemade Madagascar vanilla custard and caramelized hazelnuts

Chou fondant filled with vanilla ice cream and topped with peanut caramel and an intense milk chocolate sauce, with its cocoa cracker, for an explosion of volcanic flavors.

Vanilla crème brûlée, caramelized to perfection. A touch of sweetness beneath this golden volcanic crust.

Soft ice cream, customize with your choice of 2 toppings: chocolate coulis, salted butter caramel, almond crumble or red fruit coulis.

A comforting classic: the richness of Jameson whiskey blended with the sweetness of sugar and the warmth of coffee, topped with a light whipped cream.

A tropical breeze to soothe the embers: softness, lightness and memories of sweet lava.

Caramelized roasted mango with vanilla whipped cream and burnt brown sugar shell.

Brillat-Savarin from the Lincet cheese dairy, served with a homemade apricot marmalade with old-fashioned mustard, crispy farmhouse bread toast and crunchy mustard seed pickles.