Starters
Browned lamb sweetbread, variety of cress and beetroot, a zest of lemon and sort of citron, 25 euros
Half-cooked foie gras of duck, orange jelly, date chutney, 21 euros
Fried foie gras of duck, toasted bread with dates, lemon and fennel, a dash of mango, 32 euros
Vegetables
Asparagus from Mallemort, yuzu sauce, fennel pulp, mint oil, hazelnut and orange bread, 22 euros
Seasonal vegetables in various shapes and textures, 28 euros
Fish
Bass fillet, herbed stuffing, cockle and leek in a vanilla broth, walnut oil, 28 euros
Hake from St Jean de Luz fried on potato pancake, fresh tome cheese, black olive oil, rocket coulis, capers, variety, 25 euros
Meat
Segela veal cooked medium-rare, kaffir lime, mashed potatoes with almond, lemon and ginger oil, 27 euros
Bigorre’s “black pork”, sauce of mild onions, dried apricots flavored in sauge, slowly cooked, cabbage stuffed with pigs trotters, braised confits of pork ribs (coustou), 32 euros
Coulonnière pigeon with parsley crust, turnip pulp, coulis of carrot top, thyme oil, 36 euros
Fromages
Platter of Rouergue cheeses, 12 euros