Menu

salad of crispy prawns with basil, sweet Espelette pepper vinaigrette.

cocotte eggs with foie gras and cream of morel mushrooms.

fine veal head with spices.

12 Snails with parsley butter, garlic and shallots.

semi-cooked duck foie gras, shallot jam with grenadine and red wine.

Starters of the day

Pan-fried Foie Gras
Tartar of Salmon and Crabmeat, celery remoulade and citrus sauce

langoustine raviolis with tarragon cream.

Steamed sea bass fillet, mashed potatoes, balsamic vinaigrette.

Landes duck breast with redcurrants, celery with honey, potato galette with Ossau Iraty.

fillet of beef, spicy mirror sauce.

pan-fried veal sweetbreads and cream of morel mushrooms.

Pan-seared Scallops with Wild Mushroom Risotto.

Dish of the day (see our daily suggestions)

Half-Cooked pistachio with apricot sorbet, red fruit coulis.

poached pineapple with saffron, caramelized and roasted pineapple sorbet with rum.

Apple pie, almond cream, salted butter caramel and Isigny cream ice cream.

Fluffy Meringue with Vanilla Ganache and Raspberries.

Irish Coffee

Dessert of the day

Chocolate soufflé, vanilla ice cream
Rum Baba
Soft Meringue with Red Fruits, Vanilla Ganache