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Blue label Camembert d'Isigny AOP, slowly roasted to fusion, enhanced by a blend of truffled mushrooms for gravitational intensity.

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

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

‍Fried plantains, dipped in a delicious spicy tomato sauce.

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

Gravlax-style salmon tartar, spiced with dill and lemon for an astrally fresh flavour, slices of mature gouda and mustard cream with Greek yogurt.

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

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.

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 dishes.

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 dishes.

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.

Crisp Romaine salad with hard-boiled egg and a creamy Caesar sauce 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 cebette, peanuts and roasted almonds for an orbital explosion of flavor.

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.

Hazelnuts & Provençal vinaigrette

MAIN COURSE
‍-Rigatoni with homemade tomato sauce and a dollop of stracciatella
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‍-Beefsteak with homemade French fries

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‍-Roasted salmon with choice of garnish

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‍DESSERT
‍-Chocolate mousse
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‍-Sundae of your choice: Salted Butter Caramel or Chocolate, caramelized hazelnut, sweet popcorn or almond crumble

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

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Immersive signature dessert (Attention, limited quantities): under a white chocolate shell sculpted to resemble popcorn, a white chocolate and vanilla ganache, a chocolate popcorn praline and crunchy sprinkles. A sweet exploration of the popcorn galaxy!

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

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

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

Polar-orbit-style vanilla ice cream, customizable with your choice of sauce and topping: chocolate sauce, or caramel with: almond crumble, sweet popcorn, or caramelized hazelnuts. A made-to-measure dessert, to be assembled like a constellation of sweets.

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