Cooking, tradition, passion

Foie gras

Like a sausage / Consommé of duck infused with porcini mushrooms / Land of porcini mushrooms / Shimeji pickles

(Supplement of 3€ in the Menu)

white asparagus

Plant-based, Buckwheat croutons / Herbs and wild flowers / Whipped vinaigrette / Pomelo hazelnuts

Fish from the St-Jean-de-Luz auction

Ceviche / Waffle with seaweed / Shellfish and condiments / Leche de tigre herbaceous

Kintoa Pig's Foot

Lacquered marmalade / Black condiment / Pastoral salad / Puffed rind

Banka trout

Candied with flavored oil / Fennel / fennel juice and emulsified fumet

The country's line-caught hake

Wild garlic / green asparagus / Egg yolk confit with pimentón de la Vera / Alhema de Queiles oil

The Souraide pigeon

Smoked hay trunk / Candied leg / Offal cromesqui / Peas and chives / Spring mushrooms / Spiced cocoa juice

(Poss. Whole pigeon Sup. 6€)

The kid of the Basque Country

Leg confit with citrus fruits / Stuffed noble piece / Full-bodied juice with citrus fruits / Beetroot cooked with coffee grounds

Cheese platter from the Basque Country

Cheeses worked according to seasonality

The undergrowth of the country

Manjari grand cru chocolate / Coffee chocolate crumble, Agaric / Light cream infused with lichen / Sponge cake pistachio oxalis / Fresh oxalis / Shimenjis infused in a two-pepper syrup

All hazelnut

Inverted eclair / hazelnut cream / hazelnut praline / Azélia chocolate / hazelnut nougatine

Strawberries of the moment

Fresh in a salad / Olive oil / Local honey / Some citrus fruits and a touch of herbs and elderberry

Gluten-free and refined sugar-free

Looking for a healthier dessert for you and the ecological impact... A taste surprise! indulge !