Carta

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.

sea bass carpaccio with strawberries, olive oil and lime, on a bed of salad

Pan-fried octopus, red butter with ink

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.

fish of the day (depending on availability)

fillet of beef, spicy mirror sauce.

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

Boneless pig's trotter on a bed of potatoes

pan-fried veal sweetbreads and cream of morel mushrooms.

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

Iced nougat, strawberry and raspberry coulis

Vanilla Crème Brulée.

prune crunch with armagnac and salted butter caramel ice cream.

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

Mellow Meringue with Red Fruits, Vanilla Ganache

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

Irish Coffee

Dessert of the day

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