MENUS

Creamy burrata, honey-roasted peaches, pesto, arugula, and homemade focaccia with sun-dried tomatoes and rosemary

Végétarien

Hake from the Saint-Jean-de-Luz fish market in crispy pastry, Fronton tartar sauce, salad and homemade fries

Flavors of Asia: passion fruit, shallots, spring onions, shiso, yuzu gel, wonton chips

Toasted brioche from the baker, braised beef cheek confit, tomatoes, avocado, pickled red onions, chimichurri, and sriracha mayo. Salad and homemade fries.

Cordon bleu of yellow chicken stuffed with truffled ham, grilled smoked bacon, and Abondance cheese. Mafaldines in Parmesan cream and tartufata

Exceptional meat from Maison Lesage - Marinated sirloin steak with parsley, lemongrass, ginger, and tiger sauce. Small vegetable stir-fry.

Exceptional beef from Maison Lesage - Black Angus. Cowboy butter (herbs, mustard, smoked paprika, chili pepper), vegetables, and baby potatoes with thyme butter.

Approximately 1.2 kg. Salad and homemade fries

AOP Irouléguy I Gorri d’Ansa. Rouge ample, intense

Cooked for 22 hours, cooking juices enriched with butter, baby potatoes with thyme butter

Ribbon pasta in Parmesan cream and tartufata (a preparation made with mushrooms and summer truffle), summer truffle petals and Parmesan crisps

Végétarien

Caramelized crust, creamy and melting center with notes of vanilla

Giant soft and crispy cookie, scoops of vanilla ice cream, smooth caramel, hazelnut praline

Coffee + a selection of three current desserts

2 scoops of vanilla ice cream, chocolate sauce, whipped cream, crumble

2 scoops of chocolate, chocolate sauce, whipped cream, chocolate sponge cake

2 scoops of coffee, chocolate sauce, whipped cream, crumble

1 scoop of passion fruit, 1 scoop of lime, exotic coulis, whipped cream, mango-passion fruit crumble, vanilla whipped cream

Chocolate chips, hazelnuts