the
Menu
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.
the
Starters
- Panful of Ceps with Chopped Parsley and Garlic – 22 €
- Special Oysters from Marennes, browned with Champagne Sauce – 24 €
- Gourmet Salad of Green Beans, Foie Gras Shavings & Lobster – 24 €
- Medley of Dublin Bay Prawn, Avocado & Tomato – 23 €
- Homemade Foie Gras Terrine, Fig & Red Onions Chutney, Toasted Bread with Nuts – 23 €
- Dry Ham made with Basque Pork “Kintoa” (AOC) Sliced on the Bone – 21 €
the
Fishes
- Braised Sea-Bass served with a Nage Flavoured with Lobster & Spring Vegetables – 26 €
- Blue Lobster Grilled with Tarragon – 42 €
the
Meats
- Hot Foie Gras Served over Tatin Tart, Sweet and Sour Sauce – 28 €
- Roasted Pigeon & its Juice, “Wafer” Potatoes – 28 €
- Rump Steak of Veal from the Aldudes’ Valley, Pan-fried Girolle Mushrooms – 25 €
- Grilled Filet of Beef (From France), Tarragon Bearnaise Sauce, French Fries – 27 €
the
Desserts
- Thin Apple Tart & Vanilla Ice Cream – 11 €
- Poached Peach, Strawberry Coulis & Ice cream made of Lemon and Verbena from the garden – 12 €
- Home Made Dark Chocolate Ice Cream and Apricot Sorbet – 12 €
- Soufflé Flavoured with Raspberry Liqueur from Brana – 12 €
- Selection of Matured Cheeses from the Region by Beñat – 12 €
Menus
menu
"Back From the Market"
Elaborated every week depending on the market
€41 for 3 courses
Or €31 one starter + one main course or one main course + one dessert
Pig’s Trotters wrapped in a Crispy Pastry with Ceps
Or
Beef Carpaccio with Ewe’s Milk Cheese & Hazelnut Oil
–
Fillet of Meagre from our Coasts, Wild Fennel Butter & Tian of Vegetables
Or
Sirloin Steak with Crushed Pepper,
Sautéed Potatoes with Chopped Parsley and Garlic
–
Vacherin Revisited with Fresh Grapes & Blackcurrant Sorbet
Or
Chocolate Mousse, Cocoa Shortbread,
Piece of Mango & Sichuan Pepper Coulis
Or
Selection of Matured Cheeses from the Region by Beñat
–
menu
"Degustation"
Only served for the whole table
€76 for 6 courses
Amuse bouche
Gourmet Salad of Green Beans, Foie Gras & Lobster
Panful of Ceps with Chopped Parsley and Garlic
Fish according to Market choice
Hot Foie Gras Served over Tatin Tart, Sweet and Sour Sauce
Rump Steak of Veal from the Aldudes Valley,
Panfried with Girolle Mushrooms
Symphony of Desserts
Serving hours
12.00 am - 2.00 pm
7.30 pm - 9.30 pm
Weekly closing (except holidays)
Monday & Tuesday from early November to late March
Monday lunch time & Tuesday lunch time from early April to late October.
Annual closure 2020
from Sunday 12 January to Wednesday 5 February inclusive
and from Sunday 15 November to Wednesday 2 December inclusive.
