Tasting Menu - 145.
"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
In a zucchini tatin, elderflower reduction and thyme yogurt
The peanut
A summer evening memory, a hint of saffron-infused apricot
To begin
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
To continue
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
The aged cheeses
Seasonal cheeses cart from our region
The sweets
The rhub'algae
Between land and sea
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.