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Blue label Camembert d'Isigny AOP, slowly roasted to fusion, sublimated by a truffled mushroom cream for gravitational intensity.

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

Gravlax-style salmon tartar with dill and lemon for astral freshness, broken ripe gouda and mustard cream with Greek yogurt. Accompanied by crunchy cucumber pickles.

Pollock accras spiced up with coriander and sweet chili, orbiting around a light cream of mint, combava and a hint of cosmic mango.

Shrimps marinated in red chili paste and honey, grilled with cosmic intensity. Served with a sweet coco sauce - coconut milk and sweet soy sauce - and accompanied by pickled peppers and crunchy peanuts, for an orbital explosion of flavors.

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

Light, fluffy Brazilian cheese rolls served with a lemony, lightly spiced Greek yogurt cream. An alliance of flavors that transports you into gustatory orbit.

‍Fried plantains, dipped in a delicious spicy tomato sauce.

Our Turkish-style version of traditional hummus: a creamy base of chickpeas and green olives, topped with chickpeas, fresh coriander and sesame seeds.

Creamy Pugliese burrata served on a sun-drenched Tuscan specialty: pappa al pomodoro tomato sauce.

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 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.

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

Juicy flank steak, topped with a generous shallot sauce.
Choice of side dishes.

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

Salmon steak roasted in butter and topped with a halo of dill, cive and preserved lemon. Accompanied by crunchy condiments - cucumbers, carrots, onions - for an explosion of cosmic flavors.
Choice of side dishes.

Crisp Romaine salad, sprinkled with grated hard-boiled egg and 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 vegetables - onion, carrots, peppers, potatoes and tomatoes - bathed in a lightly spiced blend of coconut milk, cardamom and garam masala. Sprinkled with roasted peanuts and coriander for an orbital explosion of flavors.

Provençal vinaigrette with chopped walnuts

MAIN COURSE
‍-Rigatoni with homemade tomato sauce and a dollop of stracciatella
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‍-Roast salmon with choice of garnish
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‍-French minced steak with homemade French fries
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‍DESSERT
‍-Chocolate mousse
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‍-Sundae to choose from: Caramel au Beurre Salé or Chocolate, cocoa meringue, cocoa streusel or hazelnut crumble

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

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Cocoa puff and crunchy cracker, topped with a scoop of intense chocolate ice cream, topped with a buttery chocolate and fleur de sel sauce. A gourmet immersion with lunar and deliciously stellar accents.

Immersive signature dessert: beneath popcorn-sculpted white chocolate shells, a vanilla and white chocolate ganache, a chocolate popcorn praline and crunchy sprinkles. A sweet exploration of the popcorn galaxy!

Madagascar vanilla panna cotta, topped with a red fruit coulis and sprinkled with strawberries, 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: hazelnut, caramel, almond crumble, red fruit coulis or sweet popcorn. A made-to-measure dessert, to be assembled like a constellation of sweets.

Homemade French toast-style brioche, topped with salted butter caramel, homemade Madagascar vanilla custard and caramelized hazelnuts.

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