Tito’s vodka & house-made harissa bloody mary mix with bacon, bourbon jalapeños, Sink pickles, pepperoncini, and green olive

HARISSA BLOODY MARY

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Soak the salted cod in cold water for 24 hours, changing the water several times. After soaking, drain and rinse the cod.

Prepare the Cod

Place the soaked cod in a pot of boiling water and cook for about 15 minutes or until tender. Remove from heat and flake into large pieces.

Cook the Cod

In a bowl, combine olive oil, lemon juice, minced garlic, chopped parsley, salt, and black pepper. Mix well.

Prepare the Vierge Sauce

In a serving dish, combine the flaked cod, cooked chickpeas, and dried tomatoes. Drizzle the Vierge sauce over the top and gently toss to combine.

Combine Ingredients

Salted cod (Morue d'Islande)

Chickpeas (cooked)

Dried tomatoes

Olive oil

Lemon juice

Garlic (minced)

Fresh parsley (chopped)

Salt

Black pepper

Morue d'Islande

Tous les jeudis, on vous amène au 7e ciel avec le choix de 4 plats accompagnés d’un verre de vin ou une bière.

Jeudi-cieux!

Indulge in our exquisite Foie Gras Torchon, a sumptuous delicacy that melts in your mouth, elegantly paired with sweet pain perdu and a luscious Sultana grape confit infused with rich Porto. This luxurious dish offers a perfect harmony of flavors and textures, making it a true gastronomic experience for discerning palates.

Foie gras torchon, pain perdu confiture raisin Sultana au Porto

Purée et légumes sauce crémeuse aux champignons.

Ris de veau forestier

Warm your soul with our Potage du Jour, a delightful blend of seasonal vegetables, rich herbs, and creamy goodness. Each bowl is crafted with care, offering a comforting embrace of flavors that changes daily to highlight the freshest ingredients. Perfectly garnished and served with artisanal bread, it’s a cozy, nourishing experience you won’t want to miss.

Potage du jour

Indulge in our Carbonara de Phil, a rich and creamy pasta dish that elevates traditional carbonara to new heights. Featuring al dente spaghetti, perfectly cooked pancetta, and a luscious sauce made from farm-fresh eggs and aged Pecorino Romano, each bite is a symphony of flavors. Finished with a sprinkle of cracked black pepper, this dish promises a delightful experience that will transport your taste buds straight to Italy.

Carbonara de Phil

Indulge in our classic Soupe à l’oignon, a warm and comforting French onion soup featuring caramelized onions slowly simmered to perfection in a rich, savory broth. Topped with a golden layer of melted Gruyère cheese and served with a slice of crusty baguette, this dish offers a delightful blend of deep flavors and satisfying textures that will transport your taste buds to a Parisian café.

Soupe à l’oignon

Make Morue D'Islande Recipe in just 45m. Vierge de tomate séché et pois chiche.

Morue D'islande Recipe

Ingredients

Main Ingredients

For the Vierge Sauce

Method

Preparation

Prepare the Cod

Cook the Cod

Prepare the Vierge Sauce

Combine Ingredients

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