Restaurant

Carte & Menus

Menu is written over the seasons. The dishes are made from fresh market products and processed by us. We guarantee homemade production of all menus, including bread, appetizers and sweets. All our Dishes and Menus are “Homemade”, cooked on site using fresh and seasonal products. We are committed to an approach of quality, know-how and transparency towards our customers, with qualified staff both in the kitchen and in the dining room.

A la carte

Starters

Carpaccio of Scallops with Aquitaine Caviar – €30
Special ‘Marennes’ Oysters (Maison Gillardeau), Browned in Champagne Sauce – €26

Gourmet Salad of Green Beans, Foie Gras and Lobster – €26

Home-made Foie Gras, Fig & Red Onion Chutney,
Toasted Bread with Walnuts – €23

Dry Ham made with Basque Pork “Kintoa” (PDO) Sliced on the Bone – €25

Fishes

Pan-Fried Scallops served with Jerusalem Artichoke Purée,
Leeks and Hazelnut Vinaigrette – €31

Fillet of John Dory “Meunière”, Fennel Mousseline – €32

Fillet of Sea Bass Braised with Champagne Sauce, Basmati Rice – €29

Blue Lobster from the Fish Tank Grilled with Wild Fennel – €68

Meats

Filet of Local Beef, Green Pepper Sauce,
Baby Potatoes with Kintoa Dry Ham Shavings – €30

“Tatin Sisters” Warm Duck Foie Gras, Sweet and Sour Sauce – €30

Tasting of Basque Milk Lamb Roasted, Gratin Dauphinois – €32

Young Pigeon Roasted in its Juice, Green Cabbage Galette – €30

Desserts

Duet of Ewe’s Milk Cheeses & its Black Cherry Jam – €13

Pomelo Macaroon, Rosewater Light Cream and Granita – €13

Thin Apple Tart with Vanilla Ice Cream – €12

Millefeuille of Dark Chocolate Filled with Praline Light Cream – €13

Raspberry Eau de Vie Soufflé from Brana – €13

Menus

"Back from the Market" Menu

2-courses 38€ or 3-courses 51€

Risotto of “Langue d’Oiseau” Noodles with Scallops
or
Redfish Sea Bass Ceviche
–

Fillet of Cod “Skrei” Pan-fried, Sweet Garlic Sauce,
Split Pea Mousseline
or
Braised South-West Pork Cheek, Mustard Sauce,
Mashed Potatoes
–

Duet of Ewe’s Milk Cheeses & its Black Cherry Jam
or
Exotic Fruit Salad with Sichouan Pepper
or
Pineapple Savarin Flavored with Old Rum

"Degustation" Menu

6-course service to be ordered for the whole table – 84€

Amuse-Bouche
–
Gourmet Salad with French Green Beans, Foie Gras & Lobster Shavings
–
Carpaccio of Scallops with Aquitaine Caviar
–
Fish depending on the Market Choice
–
“Tatin Sisters” Hot Duck Foie Gras, Sweet & Sour Sauce
–
Tasting of Milk Lamb Roasted, Gratin
–
Dessert Symfony

Restaurant open from wednesday to sunday all year long + tuesday from april to end of october.

Exceptional opening lunchtimes on public holidays.