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

Delicately smoked beef tataki, marinated and served with burnt herbs.

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

Creamy avocado and cream cheese spread with coriander, red onions, and a drizzle of sweet soy sauce. Served with an incandescent chili sauce.

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 in lemon-flavored olive oil, Espelette pepper butter, and topped with chorizo chips for an incandescent bite.

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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 pesto rosso lava with sun-dried tomatoes and golden pine nuts.

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

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

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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 dishes.

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.

A tender salmon fillet, topped with a savory teriyaki sauce, garnished with bell pepper pickles, smoked and delicately wrapped in a banana leaf. Choice of side dishes.

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

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DESSERT

• Chocolate mousse

OR

• Customizable Sundae: Salted Butter Caramel or Chocolate

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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.

Melting cabbage filled with vanilla ice cream and topped with peanut caramel and an intense milk chocolate sauce, with its cocoa crumble, for an explosion of volcanic flavors.

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

Smooth ice cream, personalize it with 2 toppings of your choice: chocolate sauce 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, flambéed and served with vanilla whipped cream, coated in burnt brown sugar.

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