Scallops : pearly and raw

Bards and mushroom infusion, vegetal freshness​

Line-caught pollack

Grey shrimp infusion, agastache, lemon tree leaves, grilled baby zucchini

Roasted squab on the bone

Cabbage bonbon cooked over embers, black cherry jam sauce

The Raspberry or The Peanut

The raspberry in a zucchini tatin, elderflower reduction and thyme yogurt or The peanut, a summer evening memory, a hint of saffron-infused apricot

Scallops : pearly and raw

Bards and mushroom infusion, vegetal freshness​

Line-caught pollack

Grey shrimp infusion, agastache, lemon tree leaves, grilled baby zucchini

Lobster in a « Ttoro » style

Delicate Basque fish soup, blue lobster, smoked potatoes

Roasted squab on the bone

Cabbage bonbon cooked over embers, black cherry jam sauce

The Raspberry

In a zucchini tatin, elderflower reduction and thyme yogurt

The peanut

A summer evening memory, a hint of saffron-infused apricot

Wild-caught abalone confit in seaweed butter

Maritime variations of Tarbais beans

Scallops : pearly and raw

Bards and mushroom infusion, vegetal freshness​

Pan-seared duck foie gras from Les Landes

Basque apple ambrosia, glazed “Saucier” onions with duck jus, rich reduced sauce

Ttoro of yesteryear, today’s interpretation

Fine Basque fish soup, blue lobster and fish from our coasts, “Délicatesse” potatoes

Line-caught pollack

Grey shrimp infusion, agastache, lemon tree leaves, grilled baby zucchini

Summer pasture lamb

Roasted and confit, braised endive, ewe’s milk velouté marbled with garden herbs *A piece of veal can be suggested as a substitute*

Roasted squab on the bone

Cabbage bonbon cooked over embers, black cherry jam sauce

Seasonal cheeses cart from our region

The Rhub'algae

Between land and sea

The Raspberry

In a zucchini tatin, elderflower reduction and thyme yogurt

The Suzy crepe

Between tradition and merdernity

Herbs and foraging

From our gardens to our producers, from the land to the ocean