Suggestions renewed weekly
The menu of Les Jardins de Bakea 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.
Ceps fried with Parsley & Garlic – €22
Hot Oysters Browned with Champagne – €24
Tartare of Veal with Ceps & Foie Gras – €20
Gourmet Salad, French Beans, Foie Gras & Lobster shavings – €24
Homemade Foie Gras Terrine, Fig & Red Onion Chutney, Toasted Bread with Walnuts – €23
Fresh Scallops Roasted with Crispy Shallots,
Jerusalem Artichoke Mousseline & Leek Hazelnut Vinaigrette – € 26
Sea-Bass Braised, with Champagne Sauce – €23
Blue Lobster Grilled with Tarragon– €55
Hot Foie of the Tatin Sisters in Sweet and Sour Sauce – €28
Wood Pigeon with a Red Wine Sauce, Celeriac Purée – €28
Saddle of Hare with Pepper Sauce, Chestnut & Celeriac Purées – €29
Filet of Beef (Origine France) Foie Gras Sauce, Vitelotte Purée – €28
Selection of Local Cheeses – €12
–
Pavlova Flavoured with Pear – €11
Grand Cru Chocolate Entremet – €11
Paris-Brest Flavoured with Chestnuts – €12
Pear Alcohol Soufflé – €12
Elaborated every week depending on the market
€41 for 3 courses
or €31 for 2 courses
Marinated Baby Squids, Sauce ‘Vierge’
or
Bisque of Green Crabs with Ravioli of Rock Crab
–
Red Mullet Fillets just Snacked in PDO Olive Oil,
Mini Ratatouille
or
Lamb Cheeks Braised with Spices,
Semolina with Dried Fruits
–
Selection of Local Cheeses
or
Raspberry Tiramisu
or
Mango Salad with Passion Fruit
Tasting menu to discover the Chef’s cuisine
6-course service to be ordered for the whole table
Menu €76
Amuse-Bouche
Gourmet Salad with French Green Beans, Foie Gras & Lobster Shavings
Carpaccio of Scallops with Yuzu Pearls
Fish depending on the Market Choice
Hot Foie of the Tatin Sisters in Sweet and Sour Sauce
Wood Pigeon with a Red Wine Sauce, Celeriac Purée
Symphony of Desserts
Annual closure from Sunday 14 November afternoon to Wednesday 1 December 2021 included
and from Sunday 9 January afternoon to Wednesday 2 February 2022 included
12.00-2.00 pm/ 7.30-9.30 pm
Weekly closing ( except french Holidays )
Monday noon and Tuesday noon from the beginning of April to the end of October - Monday and Tuesday from November to the end of March
