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Restaurant

Carte & Menus

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.

A la carte

Starters

Octopus Marinated in Local Color Vinaigrette & its Piquillo Sorbet – €21

Panful of Cepes Sautéed with Garlic & Parsley – €23

Special Marennes Oysters Browned in Champagne Sauce – €26

Dublin Bay Prawn Carpaccio with Aquitaine Caviar – €28

Gourmet Salad of Green Beans, Foie Gras & Lobster Chips – €25

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

Dry Ham of Basque Pork ”Kintoa” Sliced on the Bone – €23

Fishes

Small Abalones from Brittany with Breton Land Flavours – €28

Braised Back of Louvine, Champagne Sauce & Oyster Tartar – €27

Monkfish Roasted, Red Wine Sauce & Saffron Potatoes – €23

Blue Lobster from the Fish Tank, Grilled with Tarragon – €55

Meats

Sisters Tatin’s Hot Foie Gras in Sweet and Sour – €28

Roast squab Lacquered with Espelette Pepper Jelly & Pepper, Mousseline of Celery – €28

Roasted Lamb Sirloin, Tian of Vegetables – €26

‘Blonde d’Aquitaine’ Beef Steak with Girolles, Shallot Flan – €28

Desserts

Selection of Refined Cheeses – €13

Macaroons with Pomelos, Light Cream with Rose Water & its Pomelo Gel – €11

Small Dome with Two Chocolates & its Espuma – €12

Duo of Ginger Ice Cream & Grand Cru Chocolate Sorbet – €12

Soufflé with Raspberry Liquor – €12

Menus

"Back from the Market"

44 € the whole menu or 33€ for 2 courses

Sweet Potato Velouté flavoured with Ginger & Marinated Shrimps
or
Ceviche of Sea Bream with Combava

Sautéed Chipirons with Local Colours, Fresh Tagliatelle
or
Duckling Fillet with Fresh Figs, Basmati Rice

Selection of Mature Cheeses from “Chez Beñat”
or
Declination around the Hazelnut
or
Mango Light Dessert & its Sorbet

"Degustation" ​

6-course service to be ordered for the whole table

Amuse-Bouche

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Gourmet Salad with French Green Beans, Foie Gras & Lobster Shavings

–

Abalone from Brittany with Breton Land Flavours

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Fish depending on the Market Choice

–

Hot Foie of the Tatin Sisters in Sweet and Sour Sauce

–

Half-Young Pigeon Lacquered with Espelette Chilli Jelly & Sechouan Pepper

–

Symphony of Desserts

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