Starter
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Cream of petit-pois, ricotta quenelle with herbs and alexis munoz olive oil11.0
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Haricots verts salad, mushrooms, roasted pine nuts and foie gras11.0
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Marinated salmon gravlax style with dill, light lemon and pepper cream14.0
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Soft boiled egg, piperade and crispy bacon16.0
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Homemade « basque country pâté » from my apprendiceship, condiments and toasts21.0
Main course
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Crispy hake with almonds, baby spinach salad, dices of lemon28.0
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Lamb from “pyrénées”, white beans from lauragais28.0
Menus des restaurants aux alentours
Dessert
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Red fruit pavlova12.0
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Regional strawberries, mascarpone with lime and ginger honey12.0
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Old rum baba, homemade chantilly12.0
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Vanilla millefeuille with salty butter caramel sauce12.0
