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 rhub’algae
Entre terre et océan
The raspberry
In a zucchini tatin, elderflower reduction and thyme yogurt
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
Charcoal-grilled blue lobster
Grilled broccoli shoots, nasturtiums, civet sauce
John dory from our coasts glazed with a fish bone jus
Zucchini velouté, shellfish, marine emulsion
Roasted veal chop on the bone
Calico artichoke cooked in a cocotte, mild horseradish cream, braising jus
Roasted squab on the bone
Young beetroot confit with blackcurrant, salmis sauce
The aged cheeses
Seasonal cheeses cart from our region
The sweets
The polenta cake
Rhubarb ice cream perfumed with Jurançon, verbena coulis
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.