Tasting Room

Roasted eggplant and zucchini served with tahini sauce.

Pork breast served on baguette with red onion, mustard, and red wine.

Boiled white beans with mushrooms, fried onion, and liquid cream, served with baguette.

Chicken liver pate with bell pepper, onion, and garlic, served with baguette.

Pork and vegetable dumplings with cabbage and onion, seasoned with soy sauce and ginger.

Shrimp and vegetable dumplings with cabbage, carrots, and mushrooms.

Argentine shrimp prepared with olive oil, garlic, chili, and parsley, served with sourdough baguette.

Red tuna and avocado tartare with soy sauce and wasabi paste.

Beef fillet tartare with mayonnaise, ketchup, capers, pickles, red onion, and Worcestershire sauce.

Cheese platter featuring Bleu d’Auvergne, Horezu, Gorgonzola, Parmigiano Reggiano, walnuts, grapes, and olives.

Charcuterie platter with coppa, finocchio salami, prosciutto crudo, and green olives.

Duck foie gras with peaches, berries, cognac, and sweet wine, served with sourdough baguette.

Green salad with radishes and green onions in sunflower oil and vinegar dressing.

Wakame seaweed salad with mushrooms, sesame, and chili sauce.

Salad mix with avocado, artichoke, dried tomatoes, and pesto sauce.

Salad with Argentine shrimp, mixed greens, cherry tomatoes, and pesto.

Seafood soup with clams, shrimp, calamari, octopus, tomatoes, and white wine.

Duck leg prepared confit in duck fat.

Turkey breast schnitzel with panko breadcrumbs, served with tomatoes and garlic.

Beef schnitzel prepared with panko breadcrumbs.

Grilled coquelet chicken with truffle salsa, thyme, and garlic.

Salmon fillet with teriyaki sauce, lemongrass, and lime leaves, served with jasmine rice.

Grilled sea bass fillet with olive oil, salt, and pepper.

Beef cheeks braised in red wine with carrots, onion, and celery.

Grilled beef tenderloin with butter, garlic, thyme, and rosemary.

Pappardelle pasta with tomato sauce, mozzarella, cream, and Grana Padano.

Grilled octopus with olive oil, salt, and pepper.

Tagliatelle pasta with mushrooms, cream, Grana Padano, and beef stock.

Tagliatelle pasta with truffle sauce, beef stock, and butter.

Tagliatelle with mushrooms, truffle sauce, cream, and Grana Padano.

Tagliatelle with prosciutto crudo, asparagus, cherry tomatoes, and white wine.

Spaghetti with shrimp, tomato sauce, cherry tomatoes, and basil.

Basmati rice cooked with water, sunflower oil, and salt.

Mashed potatoes with milk and butter.

Mashed potatoes with milk, butter, and truffle sauce.

Sautéed asparagus with butter, garlic, and thyme.

Sautéed mange tout peas with butter and garlic.

Tarte tatin made with apples, flour, butter, sugar, cinnamon, and walnuts.