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A meeting between embers and freshness, a play of contrasts worthy of a tectonic shock.

Beef tataki delicately smoked, marinated and served with burnt herbs. Served with teriyaki sauce.

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

Tartinable onctueux à l'avocat et au cream cheese, coriandre, oignons rouges, graines de grenade, et coulée de sauce soja sucrée. Accompagné d'une sauce incandescente aux piments.

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

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‍Sardines à l’huile d’olive citronnée, beurre au chorizo & piment d'Espelette pour une bouchée incandescente.

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This starter is served cold.

100% Iberian Bellota Pata Negra Chorizo - 12 months of curing.

Delicately marinated raw salmon with fresh herbs and green apple, lemon cream and black sesame chips.

Creamy Pugliese burrata on a lava of pesto rosso and golden pine nuts.

Runny Label Bleu d'Isigny Camembert with honey and chili, just how you like it.

Black bread smash burger filled with 125g crispy smashed steak, homemade honey-mustard sauce and melting cheddar, tangy cucumber pickles, caramelized onions and salad. A taste of fire born from the depths of the Earth.
Choice of side.

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The steak will not be cooked to order.

Rigatoni coated in a generous tomato sauce and a drizzle of stracciatella.

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

Marinated chicken satay skewers, grilled to perfection over volcanic embers, topped with peanut sauce.
Choice of side.

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

Choice of side.

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

Delicately smoked pollock, enhanced with a coconut sauce and revealed with a chili oil, served with a creamy sweet potato puree and pepper pickles.

Warm goat cheese on crispy brioche, served with a fresh mesclun salad, blackberry vinaigrette, and crushed hazelnuts.

Barley risotto, topped with a savory Ossau Iraty PDO cream sauce, with pickled peppers and fresh herbs, spiced up with chili oil for a volcanic touch.

Un tendre filet de saumon, nappé de sauce teriyaki savoureuse, agrémenté de pickles de poivrons, enveloppé d'une feuille de bananier puis fumé. Accompagnement au choix.

Mesclun salad, small vegetables, blackberry vinaigrette & nut toppings.

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MAIN COURSE

• Pasta coated in a tasty Ossau Iraty cream

OR

- French beef patty with home fries

OR

- Tender roasted salmon fillet, served with home fries or mashed sweet potatoe

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DESSERT

‍• Sundae à composer avec 2 toppings au choix : Caramel ou chocolat

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DRINK

• Syrup of your choice: Mint, Strawberry, Peach, or Grenadine

Artisanal brioche like French toast, topped with a salted butter caramel, homemade Madagascar vanilla custard and caramelized hazelnuts.

Soft puff filled with vanilla ice cream, topped with peanut caramel and a rich milk chocolate sauce, with a cocoa craquelin, for an explosion of volcanic flavors.

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

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

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

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

Caramelized roasted mango, flambée and served with vanilla whipped cream, coated in burnt brown sugar.

The creamy pleasure of the jungle
Brillat-Savarin IGP  from Lincet cheesemonger, served with homemade apricot marmalade with old-fashioned mustard and pickled mustard seeds.