La Rotonde - Gastronomique
Tasting Menu - 145.
“Tomate farcie” with summer flavors
Pearled water gazpacho with basil oil, Choron sauce emulsion
John dory from our coasts glazed with a fish bone jus
Zucchini velouté, shellfish, marine emulsion
Roasted squab on the bone
Young beetroot confit with blackcurrant, salmis sauce
The raspberry
In a zucchini tatin, elderflower reduction and thyme yogurt
The Walnut
Honey caramel, smoked shells light cream, frozen intrigue
To begin
“Tomate farcie” with summer flavors
Pearled water gazpacho with basil oil, Choron sauce emulsion
Roasted langoustines
Summer vegetables with infused langoustine head consommé
Pan-seared duck foie gras from Les Landes
Iced rhubarb, perilla shoots, rich jus
To continue
Ttoro of yesteryear, today’s interpretation
Fine Basque fish soup, blue lobster and fish from our coasts, “Délicatesse” potatoes
John dory from our coasts glazed with a fish bone jus
Zucchini velouté, shellfish, marine emulsion
Glazed veal sweetbreads with braising sauce
Camus artichoke cooked in a cocotte, mild horseradish cream, A piece of veal can be suggested as a substitute
Roasted squab on the bone
Young beetroot confit with blackcurrant, salmis sauce
The aged cheeses
Seasonal cheeses cart from our region
The sweets
The apple polenta cake
Creamy ice cream flavored with Jurançon wine, apple coulis with mild spices
The Hazelnut
Roasted celery ice cream, lovage cream, juice from a “modern stew”
Herbs and foraging
From our gardens to our producers, from the land to the ocean
The Suzy crepe by two generations
A tribute to Raymond Oliver, a family story
Let us help.
If you have allergens or dietary restrictions, please let our staff know.