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Camembert d'Isigny label bleu, slowly roasted until melted, sublimated by a blend of truffled mushrooms for gravitational intensity.

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Brillat-Savarin IGP from the Lincet cheese dairy, accompanied by a homemade apricot compote with old-fashioned mustard, served with toasted farmhouse bread.

Cod fritters seasoned with coriander and mild pepper, orbiting around a light mint, kaffir lime cream with a hint of cosmic mango.

Our "Mediterranean" version of the traditional hummus: creamy base of chickpeas and green olives, topped with chickpeas, fresh coriander and sesame seeds.

Salmon tartare prepared like gravlax, enhanced with dill and lemon for an astral freshness, crumbled aged Gouda and Greek yogurt mustard cream.

Creamy Burrata from Puglia served on a Tuscan specialty with sunny flavors: pappa al pomodoro tomato sauce.

Tortillas generously filled with chicken, red beans and peppers marinated in a blend of Mexican spices. All au gratin under a melting cheddar with lunar notes. Served with a creamy and slightly sweet chili sauce.

Juicy flank steak with shallot confit.
Choice of side dishes.

A skewer of salmon roasted in butter and topped with a marbled cream with dill oil, civet and preserved lemon. It rests on a creamy mousseline of yellow carrot, accompanied by crunchy condiments - cucumbers, carrots and onions - for an explosion of cosmic textures and flavors.

Choice of side.

Freshly carved raw sea bream marinated in a cosmic burst of lime, coriander and red chili pepper for lunar freshness.
Choice of side dishes.

Black bread smash burger topped with a crispy 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.

Typically Japanese udon noodles in an aromatic homemade chicken broth. Accompanied by fresh vegetables - crunchy daikon and spring onions -, a tamago-style runny organic egg and chicken marinated in ginger and miso. A bowl of gravitational flavors that takes you on a gustatory journey.

Crunchy romaine salad with ORGANIC hard-boiled egg, topped with a creamy Caesar sauce made with Grana Padano, egg yolk and garlic. Accompanied by chicken thighs gravitating with garlic croutons and bright cherry tomatoes.

A mix of colorful veggies — onion, carrots, peppers, potatoes, and tomatoes — bathed in a lightly spiced blend of coconut milk, cardamom, and garam masala. Sprinkled with spring onions, peanuts, and toasted almonds for an orbital explosion of flavors.

Rigatoni in a generous nebula of tomato sauce, topped with burrata as creamy as an interstellar cloud.
+1.5€: optional chili pickles for an explosion of flavors.

Provençal & pecan vinaigrette.

‍BOISSON
‍Syrupof your choice: Mint, Strawberry, Peach or Grenadine

‍PLAT
Rigatoni in homemade tomato sauce with a dollop of stracciatella
OR
Roasted salmon with home fries or green salad
OR
French minced steak with home fries

‍DESSERT
‍Chocolate mousse
OR
Sundae to compose: Salted Butter Caramel or Chocolate

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Immersive signature dessert (Warning, limited quantity): under a white chocolate shell sculpted like popcorn, a white chocolate and vanilla whipped ganache, a chocolate popcorn praline and crispy shards. A sweet exploration in the popcorn galaxy!

Cocoa Profiterole, filled with a scoop of intense chocolate ice cream, topped with a chocolate sauce with butter and fleur de sel. A gourmet immersion with lunar and deliciously stellar accents.

French Toast topped with a salted butter caramel, homemade Madagascar vanilla custard and caramelized hazelnuts.

Madagascar vanilla panna cotta, topped with a red berry coulis and sprinkled with a strawberry compote, fresh raspberries, and an almond crumble. A weightless dessert, refreshed with a touch of orbital mint.

Polar-orbit-style vanilla ice cream, customizable with a choice of two toppings: chocolate, caramel, hazelnut, almond crumble, red fruit coulis or sweet popcorn. A made-to-measure dessert, to be assembled like a constellation of sweets.

Brillat-Savarin IGP from the Lincet cheese dairy, accompanied by a homemade apricot compote with old-fashioned mustard, served with toasted farmhouse bread.