Cuisine, tradition, passion

Foie Gras

Mi-cuît with 4 spices, hibiscus gel and Madagascar pepper, sweet potato condiment with Espelette pepper, homemade brioche with turmeric

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White asparagus from the Landes

Fresh herb condiments, béarnaise, herb breadcrumbs, roasted hazelnuts

Fresh Peas‍

Creamy peas, fresh mint and verbena, ewe's milk, fresh flowers

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Banka trout

Pan-fried, creamy cauliflower with black lemon, roasted and raw seasonal vegetables with muscat sherry vinegar, green oil

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Rack of Lamb

Fresh herb and hazelnut crust, homemade lamb jus with cocoa, roasted chickpeas, candied pumpkin and melting pear, mustard seed pickles

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La Fregola Sarda

In risotto, with seasonal vegetables and herbaceous oil

‍LesFromages du pays basque,

The ewe in all its states

Chocolate

Brownie with caramelized pumpkin seeds, Valrhona manjari and Espelette pepper chocolate ganache, grué tuile, Réunion Island vanilla crème montée, chocolate and pepper gavotte

The Gariguette

Gariguette strawberry tartar, madeleine cookie with olive oil, strawberry compote with Madagascar pepper, Thai basil mascarpone, strawberry pepper ice cream