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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.

Fried plantains, to be dipped in a delicious spicy tomato sauce.

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 sweet chili sauce.

Juicy flank steak, served with a shallot confit
Side dish of your choice.

Butter-roasted salmon skewer, drizzled with a marbled cream with dill oil, chives, and candied lemon. It rests on a smooth yellow carrot mousseline, accompanied by crunchy condiments – cucumbers, carrots, and onions – for an explosion of cosmic textures and flavors. Side dish of your choice.

Freshly cut raw sea bream, marinated in a cosmic burst of lime and coriander, and spiced with red pepper for a lunar freshness.
Side dish of your choice.

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 runny tamago-style 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, flown over by a burrata as creamy as an interstellar cloud.
*+1.5€: chili pickle option for an explosion of flavors

Provençal vinaigrette & pecan nuts  

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

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MAIN COURSE
- Rigatoni with homemade tomato sauce and a nice dose of stracciatella
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- Roasted salmon with home fries or green salad
OR
- French (ground) steak with homemade fries

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‍DESSERT

Two scoops of vanilla ice cream

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Homemade chocolate mousse with caramelized hazelnuts

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

Artisanal brioche like 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.

Two scoops of vanilla ice cream, sublimated by a divine salted butter caramel and caramelized hazelnuts.

An icy experience that will send you to the icy moon of Jupiter!

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