“Kristal” caviar from Maison Kaviari - 30g or 50g

Served with a brioche and condiments

Home-smoked Banka trout

Raw cream with sorrel

Creamy burrata

“À la française” peas, spring onions, mint, mustard vinaigrette

White asparagus from Les Landes

Citrus fruits, mousseline sauce

Confit duck foie gras

Apple and local kiwi chutney, warm brioche

Mimosa egg "N.E."

Trout roe, herb mayonnaise

Duck and foie gras wrapped terrine

Prune in Port wine and vegetable pickles

Lobster raviole

Creamy bisque, spring virgin sauce

Poached and roasted lobster

Leek fondue with aged parmesan, Ibaïama pork belly, crispy leeks

Confit Banka trout

Sweet onion soubise, roasted seasonal vegetables

Sturgeon fillet heart

Grilled green asparagus, saffron butter, yellow wine

Lobster Caesar salad

"Romaine" lettuce, parmesan, croutons, authentic caesar dressing

N.E. burger

Organic brioche bun, local "Blonde d'Aquitaine" beef, Ibaïama pork belly, onions, Ossau Iraty, homemade burger sauce, French fries

Maison Garat poultry roasted with rosemary

Grand Roux polenta gratin, oyster mushrooms in creamed juice

Aubrac beef fillet and foie gras Rossini style

“Gratin Dauphinois”, Périgord sauce

Hand cut Salers beef tartare

French fries

Spring asparagus tart

Mushroom duxelles with candied lemon, poached organic egg and aged parmesan mousse

Chicken Caesar salad

"Romaine" lettuce, parmesan, croutons, authentic caesar dressing

Duck breast from a local farm with orange

Carrot variation

Matured cheeses plate

“Eugénie” puff chou pastry

Chocolate, roasted hazelnuts and vanilla cream

The Lemon

Fresh herbs sorbet, flambéed meringue, olive oil

« Crème brûlée »

Conbawa flavoured, citrus confit and ginger gel

The Apple

In a “tatin” style, vanilla ice cream, verbena and Sichuan pepper coulis, cinnamon-flavored tuile

“Île Flottante”

Custard, caramel and caramelized dried fruits

Fresh seasonal fruit plate

Ice cream pot and/or sorbets

Flavors to be requested to our Maîtres d’Hôtel