Harmoniously seasoned pork meat mix. A classic from the French countryside, a family recipe from Chef Benoit Mathurin.

Roasted bone marrow and beef crudo seasoned with lemon oil, curd, and capers.

Tuna sashimi served with a delicious coconut milk sauce.

Seasonal shellfish cooked in a harmonious broth of sherry, celery, and thyme.

Boiled eggs with mayonnaise, topped with fish roe and fresh herbs. A great classic of French bistros.

Daily mix of greens seasoned with house dressing (mustard, oils, and balsamic vinegar).

Classic French bread, served warm and crispy. Accompanied by butter.