Starter
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Cream of petit-pois, ricotta quenelle with herbs and Alexis Munoz olive oil
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Haricots verts salad, mushrooms, roasted pine nuts and foie gras
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Marinated salmon gravlax style with dill, light lemon and pepper cream
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Soft boiled egg, piperade and crispy bacon
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Homemade « Basque country pâté » from my apprendiceship, condiments and toasts
Main Course
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Crispy hake with almonds, baby spinach salad, dices of lemon
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Lamb from “Pyrénées”, white beans from Lauragais
Menus des restaurants aux alentours
Dessert
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Red fruit pavlova
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Regional strawberries, mascarpone with lime and ginger honey
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Old rum baba, homemade chantilly
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Vanilla millefeuille with salty butter caramel sauce
