Menu's

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.

Scottish Salmon Gravlax (Label Rouge), Royans Ravioli, Dill and Honey Sauce.

Pan-Seared Octopus, Red Butter with Ink.

Crispy Deboned Pig’s Foot, Tartare Sauce.

Starters of the day

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

Langoustine Ravioli with Tarragon Cream.

Steamed Sea Bass Fillet, Mashed Potatoes, Balsamic Vinaigrette.

Beef Fillet, Spice Mirror Sauce.

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

Pan-Seared Sweetbreads with Morel Cream.

Pan-seared Scallops with Wild Mushroom Risotto.

Scallops, Leek Fondue with Orange, Balloon of Langoustine Cream.

Dish of the day (see our daily suggestions)

Cheese Plate (Depending on Arrival).

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

Poached Pineapple with Saffron, Caramelized and Roasted Pineapple Sorbet with Rum.

Fluffy Meringue, Vanilla Ganache, Mango and Passion Fruit.

Prunes in Armagnac, Salted Caramel Ice Cream.

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

Irish Coffee

Dessert of the day

Chocolate soufflé, vanilla ice cream