Tasting Menu - 145.
Flame-grilled green asparagus
Lightly spices sabayon, vegetal freshness
John dory from our coasts glazed with a fish bone jus
Green peas, sea garden
Roasted squab on the bone
Young beetroot confit with blackcurrant, salmis sauce
The rhub'algae
Between land and sea
The Walnut - "Intxaursaltsa"
Perfumed with smoked shells, honey caramel, frozen intrigue
To begin
Wild-caught abalone confit in seaweed butter
Maritime variations of Tarbais beans
Flame-grilled green asparagus
Lightly spices sabayon, vegetal freshness
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
Green peas, sea garden
Spring lamb
Young and gourmet endive, sheep’s milk cream marbled with herbs 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.