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

Served with a brioche and condiments

Home-smoked Banka trout

Raw cream with sorrel

Creamy burrata

Butternut squash roasted with maple syrup, hazelnuts, mustard vinaigrette

Scallop carpaccio with black truffle

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

Poached and roasted lobster

Poached and roasted lobster, celery risotto with aged Parmesan, baby spinach leaves and bisque flavored with verjuice

Confit Banka trout

Sweet onion soubise, roasted seasonal vegetables

Scallops on the grill

Leek fondue, coral hollandaise and Ibaïama pork belly

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

Black garlic mushroom tart

Poached organic egg, grated aged Parmesan cheese

Chicken Caesar salad

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

Duck breast from a local farm with orange

Parsnip 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