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Beef tataki delicately smoked, marinated and served with burnt herbs. Served with Teriyaki sauce. An encounter between braise and freshness, a play of contrasts worthy of a tectonic shock.

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

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

Creamy velouté of carrots, peppers and sweet potatoes, topped with an ORGANIC perfect egg, goat cheese bits and delicious crunchy garlic croutons.

‍Sardinesin lemon olive oil, chorizo butter & Espelette pepper for an incandescent bite.
This appetizer is best 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 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.
Steak will not be cooked.

Rigatoni topped with a generous tomato sauce and stracciatella.

+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 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.

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

Brioche toast with warm goat's cheese and honey, lightly spiced, served with fresh mesclun, blackberry vinaigrette and walnut slivers.

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, wrapped in a banana leaf and then smoked.
Choice of side dishes.

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

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MAIN COURSE

Pasta topped with tasty Ossau Iraty cream

OR

French beef patty with home fries

OR

Tender roasted salmon fillet with home fries or sweet potato purée

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DESSERT

‍Sundae with 2 toppings of your choice: Caramel, Chocolate or Almond Crumble

OR

Homemade chocolate mousse

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DRINK

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

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, salted butter caramel or caramelized hazelnuts.

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.

Caramelized roasted mango, flambéed and accompanied by vanilla whipped cream and coated with burnt brown sugar. A tropical breeze to soothe the embers: sweetness, lightness and memories of sweet lava.

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.