Chef Mathieu Porcher

Lyonnaise salad. Scarol, bread crumbs, fried bacon, poached eggs

Provenzal tomato tart, brousse (french ricotta), canons

Salmon tartar, vichyssoise, asparagus

Beef sirloin, fresh Bearnaise, roasted potatoes

Grandma's Monkfish. Tomato puree, sauteed mushrooms, creme fraiche and ratte potato

Chocolate coulant, vanilla ice-cream

Wine pears, brioche french toast and yogurt mousse

Corvina tiradito, fried nori, lime, yuzu, goa and wasabi

Vegetable gyosas, aji amarillo sauce and chalaca

Octopus tempura, cucumber and rocoto salad with kalamata sauce

Sauteed black rice, shrimps, snow peas, shitake and mango biche

Lomo saltado - sauteed beef sirloin, peppers and red onions with garlic and ginger, french fries and soya sauce, steamed sushi rice

Cheesecake, matcha, raspberry and ginger jam

Miso and avogado chocolate mousse, candied chili with sishimi togarashi and roasted almonds

Squid salad - Grape fruit, lime, tomato, onion and lettuce hearts

Sorted dumplings, nuoc cham sauce, peanut sauce

Bán xèo - stuffed rice and coconut pancake with tumeric

Char Siu Pork, jazmin steamed rice, carrot and daikon pickle

Fried sea bream, red curry sauce, jazmin steamed rice and cucumber pickle

Coconut soup with ginger, fried banana and crunchy sesame seeds

Roasted pineapple, coconut ice cream, pasta filo and candied chili

Burrata, beetroot and figs

My kind of "Parmiggiana di melanzane"

Scampi fritti, tartare sauce

Beef tagliata, sage butter, rustic roasted potatoes and wild ibicencan aragula

Panna cotta, sauteed strawberries with accetp

Mascarpone cream, coffee sauce, biscuits and chocolate

All first courses served with pita or flat bread

Citrus and feta salad - beetroot, red onions and basil

Spiced chickpeas, hjummus, fresh coriander, pomegranate and fried coriander

Lamb or shrimp briwat with yogurt and mint sauce

Sea bass fillet, roasted sweet potato, chermula peppers

Free-range chicken tajin with curred lemon, green olives and couscous

Milk pudding, pistacchio, red berries, orange blossom

Orange "mille feuille" with mint and almonds

Seaweed salad with sesame dressing

Vegetable gyoza, with ponzu sauce

Toro sashimi

Scarlett shrimp carpaccio

Tuna, jalapeño, yuzu and goa

Burnt salmon, kumquat, purple shiso and sesame oil

Corvina, cucumber and chili caviar

Shrimp, lime zest and kimchi sauce

Beef sirloin tataky, truffled egg yolk, marinated shitake

Coconut soup with ginger, fried banana and crunchy sesame seeds