The Menu

Soy, honey, yuzu glazed pork & its peanut sauce.

Cod Ceviche, with mint, coriander, pumpkin seeds & mango

: Vegetarian Dish

Summer salad: baby greens, bresaola, Rocamadour, avocado, raspberries, peppers, cherry tomatoes, new potatoes, crispy panko & raspberry vinaigrette

Terrine of foie gras IGP du Sud-Ouest marinated in cognac and timut pepper & its peach, honey, red onion and lime chutney

"Coquilloto" with mushrooms, grana Padano, "Vin jaune" and balsamic reduction
& crispy Panko.

: Vegetarian Dish

"Licques" poultry fillet, marinated peppers, roasted half corn, jalapeño breadcrumbs & chorizo sauce

Beef tartar prepared with a knife, roasted pecans, capers, salicornia, egg yolk confit with soya & strawberry ketchup

Salmon steak confit with olive oil, citrus juice, snow peas, pistachios & pea cream.

Semi-cooked tuna, avocado and tomato snacks, wild rice & chimichurri sauce

Roasted pineapple, olive oil and rosemary caramel, honey, cashew nuts & peanut butter chouchous ice cream.

"Chocolat Fleur de cau 70%" entremet, red pepper coulis, raspberries, Espelette pepper & its raspberry sorbet.

Strawberries & basil in almond tartlet & mascarpone ice cream

Passion and ivory-chocolate cake with feuillantine & coconut and coconut milk sorbet

Mango and combawa pavlova, tonka emulsion & tonka bean ice cream

Burratina, strawberry vinaigrette, mint & roasted sunflower seeds