the starters
- DUCK FOIE GRAS IN PROFITEROLES, spicy black chocolate glazing, cranberry chutney 35€
- SCOTTISH RED LABEL SALMON GRAVLAX, honey, olive oil and mustard seeds sauce 35€
- ON OUR MANUAL SLICER , LOMO DE PATA NEGRA DE BELLOTA ( 15 € extra in the menu ) 38€
The fishes
We only select french wild fishes.
- THE CROAKER FILET FROM SAINT JEAN DE LUZ, ROASTED ON ITS SKIN,, spinach sauce and red pepper "Basque style" sauce 45€
The meats
We select french and local farm meats.
- DUROC PORK UNBONED CHOP,, just roasted, sobressada, dry sherry sauce and chestnut flour crepe 40€
- AUBRAC BEEF SIRLOIN, red wine sauce and springtime vegetable 40€
- THE FRENCH VEAL SWEETBREAD WITH TRUFFLE, ( extra charge in the menu 25 € ) 55€
The cheeses
- THE CHEESE BOARD SELECTION, from Pascal Le Roux and small local producers 22€
The desserts
- THE DESSERT OF THE DAY , one home made sorbet and two small desserts 26€