"Tomate farcie” with summer flavors

Pearled water gazpacho with basil oil, Choron sauce emulsion

Line-caught pollack

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

Roasted squab on the bone

Young beetroot confit with blackcurrant, salmis 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

"Tomate farcie” with summer flavors

Pearled water gazpacho with basil oil, Choron sauce emulsion

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

Young beetroot confit with blackcurrant, salmis 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

"Tomate farcie” with summer flavors

Pearled water gazpacho with basil oil, Choron sauce emulsion

Pan-seared duck foie gras from Les Landes

Delicately smoked, apricot and tagetes elixir, chanterelles mushrooms, fresh almonds

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

Spring lamb

Roasted and confit, dressed lettuce heart inspired by a “gilda”, rich jus *A piece of veal can be suggested as a substitute*

Roasted squab on the bone

Young beetroot confit with blackcurrant, salmis 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 by two generations

A tribute to Raymond Oliver, a family story