Board of Serrano and TxitsulariWith its black cherry jam.
Composition: Serrano ham large reserve 15 months.
Txistulari sheep cheese
Black cherry jam, butter & pickles
Peasant salad, brick of Cabécou du PérigordComposition: salad, brick of Cabécou du Périgord, smoked bacon, croutons, candied offal, tomatoes, walnuts.
Perfect egg, chestnuts & its roasted hazelnut emulsionComposition: perfect egg (cooked at 64°), chestnuts, fresh cream & hazelnuts
Arugula velouté, Serrano matches and its fried egg.Composition: rocket salad, cured Serrano ham and a fried egg.
Duo of snails and frog legsAccompanied by a parsley emulsion on a bed of salad
Frog legs & snails.
Garlic, parsley, salad, egg, lemon, sunflower oil
Warm oysters from the Banc d'ArguinAccompanied by a pink berry cream
Composition: oysters from the port of La Teste, pink peppercorns, shallots, cream & white wine
Sensational Veggie BurgerComposition: pumpkin bread (cousin of the pumpkin), steak with vegetables (soy and wheat proteins, beetroot, carrot and pepper), melted cheddar, mesclun, candied onions
A juicy vegan burger that looks and tastes like meat
Vegetarian risottoComposition: traditional parmesan risotto, poached asparagus, carrot spaghetti, roasted cocktail tomatoes, pesto sauce
Rest'O burger & homemade friesComposition: pumpkin & seed bread, 150 gr beef minced steak, slice of Comté cheese, candied onion, grilled bacon, homemade fries & salad
Butcher's piece & homemade friesComposition: 180 gr of rump steak, homemade fries, wild Madagascar Voatsiperifery pepper sauce (an exceptional pepper with subtle and complex notes)
Selection of fishmongerComposition: Fish fillet of the moment, surface stuffing, creamy homemade risotto with Parmesan, pumpkin, green coulis, bacon, basil, parsley, garlic, candied tomato, white wine and seasonal vegetables.
Risotto with scallops & pestoComposition: 90 gr of scallops, risotto & seasonal vegetables, parmesan petals, pesto sauce (basil, pine nuts, garlic, olive oil, parmesan)
Filet of John Dory steamed on leek fondue, summer truffle veleComposition: John Dory fillet, summer truffle vele (stuffed pasta), seasonal vegetables
Cabécou du Périgord marinated with berries and herbsComposition: Cabécou goat cheese, pink peppercorns and garnish of the moment.
Crème brûlée with vanilla from Madagascar and its financierComposition: cream, whole milk, egg yolk, sugar, vanilla, white chocolate and its little financier
Chocolate fondant with Espelette pepper & its homemade ice creamComposition: 55% chocolate, egg, cream, flour butter and vanilla ice cream.
Tiramisu with seasonal fruitsComposition: eggs, sugar, biscuits, Mascarpone and seasonal fruits
Vacherin revisited, ice cream or sorbet from the Igloo du SudComposition: homemade meringue, chocolate / vanilla or blackcurrant / passion fruit ice cream, Mascarpone whipped cream.
Cut 3 scoops of ice cream (artisanal)Choose your flavor: chocolate, vanilla, strawberry, coffee, caramel, pistachio, raisin rum, blackcurrant, passion fruit, lemon, mint-chocolate
Breton shortbread with apple, vanilla mascarpone mousseComposition: sugar, butter, cinnamon, cream, vanilla, Mascarpone and Granny apple
Net prices - Taxes and service included