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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.

Melt-in-your-mouth balls of shredded beef, topped with a generous cheddar sauce and a touch of spice.

Creamy spread with avocado and cream cheese, cilantro, red onions, pomegranate seeds and sweet soy sauce. Accompanied by an incandescent red bell pepper and chili sauce.

Creamy carrot, bell pepper and sweet potato soup, topped with a poached egg, goat cheese bits and delicious crunchy garlic croutons.

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

100% Iberian Bellota Pata Negra Chorizo - 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, homemade honey-mustard sauce and melting cheddar, tangy cucumber pickles, fried onions. A taste of fire from the bowels of the Earth.
Choice of side dishes.

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

*+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.
Choice of side dishes.

Juicy flank steak, topped with an intense smoked sauce and fresh herbs.

Choice of accompaniment.

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

Warm goat cheese on crispy brioche, served with fresh mesclun, blackberry vinaigrette 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, old-fashioned mustard and a melting cheddar sauce. Served with egg on request (+1€)

Choice of accompaniment.

A tender, semi-cooked salmon fillet, topped with a savory teriyaki sauce and wrapped in a banana leaf.
Choice of side dishes.

Mesclun salad, baby vegetables, blackberry vinaigrette & walnut toppings.

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FLAT

- Pasta topped with a tasty Ossau-Iraty sauce

OR

- Roasted salmon with home fries or green salad

OR

- French hamburger with home fries

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DESSERT

- Chocolate mousse

OR

- Sundae to choose from: Salted Butter Caramel or Chocolate

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BOISSON

- Choice of syrup: Mint, Strawberry, Peach or Grenadine

Homemade 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.

Crème brûlée with vanilla, caramelized and flambéed to perfection. A touch of sweetness beneath this golden volcanic crust.

Soft ice cream, customize with 2 toppings of your choice: chocolate coulis and salted butter caramel

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, flambéed and accompanied by vanilla whipped cream and coated with burnt brown sugar.

Brillat-Savarin from the Lincet cheese dairy, accompanied by a homemade apricot marmalade with old-fashioned mustard and crunchy mustard seed pickles.