La Rotonde - Gastronomique
Tasting Menu - 145.
Scallops : pearly and raw
Bards and mushroom infusion, vegetal freshness
John dory from our coasts glazed with a fish bone jus
Autumn squash velouté, shellfish, marine emulsion
Roasted squab on the bone
Young beetroot confit with blackcurrant, salmis sauce
Half-cooked plum and apple « croustade » style
Pelargonium coulis, almond kernel yogurt
The Walnut - "Intxaursaltsa"
Perfumed with smoked shells, honey caramel, frozen intrigue
To begin
Scallops : pearly and raw
Bards and mushroom infusion, vegetal freshness
Spider crab & caviar
“Vintage” caviar, samphire, caviar milk
Pan-seared duck foie gras from Les Landes
Apple nectar, baby onions, reduced juice
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
Autumn squash velouté, shellfish, marine emulsion
Golden veal sweetbreads
Wild black salsify, « Bonnefoy » sauce 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
Half-cooked plum and apple « croustade » style
Pelargonium coulis, almond kernel yogurt
The Cedrat
In delicate ravioli topped with candied ginger, fromage blanc sorbet, cedrat leaf infused coulis
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.