THE MENUS

Starters

Carpaccio de melon, fruits rouges au gel de Monbazillac, copeaux de jambon, menthe ciselée et pickles de nectarine. - 16€

or

Marinated tuna tataki with soy sauce and lime, sesame mayonnaise, cucumber and carrot coleslaw with Mirin - 19€

or

Burratina crémeuse au pesto verde, tomates à l'ancienne, chiffonade de jambon et crumble d'olives noires - 15€

Main courses

Asparagus risotto with green Arborio rice, vegetable brunoise, spinach shoot emulsion, black tuile - 18€

or

Hake tournedos with Espelette pepper confit in infused olive oil, glazed baby carrots and spring onions, citrus and olive vierge, roasted pancetta, toasted celery cream - 22€

or

Caramelized veal sweetbreads, lime-infused meat jus, asparagus tips, seasonal mushroom fricassée (+€6) Meat origin: France - 29€

or

Slow-cooked veal picanha, Chimichurri sauce, spiced roasted cauliflower, pea mousseline, and confit baby potatoes - 24€

Desserts

Tasting of local cheeses, mixed greens with walnut oil from Vielcroze, Sarladais honey - 9€

or

Grand cru white chocolate crémeux, rhubarb delicacy, hibiscus gel, and plum brandy sorbet - 9€

or

Soft madeleine crown, coconut panna cotta, lime zest, and vanilla bean-infused strawberry compote - 9€

or

Melting tiramisu sphere, coffee bean infused syrup. - 10€

Starters

Périgord Foie Gras with Espelette Pepper, Red Onion Compote & Red Berry Gel

Main courses

Pan-Seared South-West France Duck Breast, Périgord Truffle Jus, Seasonal Vegetables & "Sarladaise" Potato Millefeuille

Desserts

Soft Vielcroze Walnut Finger Vielcroze, Whipped Praline Ganache with Walnuts & Hazelnuts, Glazed Apple Pearls

Starters

Caillé de chèvre frais aux olives et ciboulette, copeaux de jambon de Bayonne

or

Velouté glacé de petits pois à la menthe, dés de jambon, Chantilly Espelette

Main courses

Tartare de bœuf préparé par nos soins, sucrine au parmesan et grenailles confites

or

Filet de dorade royale sauté, coulis de tapenade noire, palet de pomme de terre et fondue de poireaux

Desserts

Crémeux citron meringué

or

Poire façon Belle Hélène, glace vanille

Main courses

Breaded chicken tenders.

or

Fish of the day.

Desserts

Chocolate pot de crème.

or

Ice cream