Carta

Crispy Prawn Salad with Basil, Sweet Espelette Chili Vinaigrette.

Cocotte Eggs with Duck Foie Gras, Morel Cream.

Bass Carpaccio with Strawberries, Olive Oil and Lime, on a Bed of Salad.

Semi-Cooked Duck Foie Gras, Shallot Confit with Grenadine and Red Wine.

Pan-Seared Octopus, Red Butter with Ink.

Starters of the day

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

Langoustine Ravioli with Tarragon Cream.

Sea Bass Fillet, Bouchot Mussels, Girolle Mushroom Risotto, Mouclade Sauce.

Beef Fillet, Spice Mirror Sauce.

Duck Breast from Landes with Redcurrants, Honeyed Celery, and Ossau Iraty Potato Cake.

Pan-Seared Sweetbreads with Morel Cream.

Veal roast stuffed with foie gras and girolles mushrooms

Dish of the day (see our daily suggestions)

Cheese Plate (Depending on Arrival).

Pistachio Semi-Cooked Dessert with Apricot Sorbet, Red Fruit Coulis.

Fluffy Meringue, Vanilla Ganache, Mango and Passion Fruit.

Fine Apple Pie with Almond Cream, Salted Caramel and Isigny Cream Ice Cream.

chocolate soufflé and homemade vanilla ice cream.

Vanilla Crème Brulée.

Irish Coffee

Dessert of the day

Chocolate soufflé, vanilla ice cream