The cellar
Sorted by flavour, not by appellation
Marc Mira, who runs the house and its cellar, drives the wine regions himself and picks every bottle. The list does not read by region but by what the wine does in the mouth.
The bottles are chosen in the room, from the house wine list.
Sweet
Sugar stays in the mouth after the swallow. These are the dessert and late-harvest wines.
At the table
With the foie gras terrine and its chutney, or at the end of the meal, with dessert.
Fruity
Fruit leads, ripe and direct, without the wine being sweet for it. The easiest family to please a table that cannot agree.
At the table
With the burrata and its multicoloured tomatoes, or the sea bream tartare with mango vinegar.
Fresh
Acidity holds the wine upright and leaves the mouth clean. What you want when the terrace is hot and the plate tastes of the sea.
At the table
With the fried squid, the salmon gravlax, or the tuna tiradito.
Sparkling
Bubbles clear the palate between mouthfuls.
At the table
As an aperitif at the bar, or right through the meal with the Iberian ham.
Bitter
A clean bitterness at the finish, of citrus peel or almond. It wakes a rich plate up where a round wine would weigh it down.
At the table
With the sliced raw artichokes and their light anchovy sauce.
Astringent
Tannin grips the gums and scrapes the fat away. A sensation rather than a taste, and what makes grilled meat easier to eat.
At the table
With the Angus ribeye, or the Iberian lamb shoulder for two.
Spiced
Pepper, liquorice, scrubland herbs. The spice comes from the grape and the ageing, never from an addition, and it stretches the finish.
At the table
With the beef tartare and its truffle petals, or the braised beef with fresh gnocchi.
Silky
The wine coats the mouth. Often a white aged on its lees, sometimes a red with no edges, following a sauce instead of cutting it.
At the table
With the Saint-Jean ravioli in truffle cream, or the scallops in champagne sauce.
Full-bodied
Weight and volume, a wine that stands up on its own in the glass. The family of bottles you open for the whole table.
At the table
With the octopus tentacles and baba ganoush, or the lobster linguine.
Warming
The alcohol shows, as warmth rather than burn.
At the table
After dessert, or with the truffled chicken supreme.
Tell the sommelier what you are eating and what you like drinking: the ordering is built for that question.
Booking
Your table is waiting
Book online, through the house’s Zenchef module, or by phone.
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