Cuisine, tradition, passion

Foie Gras

Homemade foie gras mi-cuit with java long pepper and armagnac, quince gel and chestnut condiments, chestnut bread from the Susperregui bakery in Ascain

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Mushrooms in texture

Mushroom cappuccino, perfect egg, shimeji pickels, pan-fried shiitake and porcini powder

Le Tourteau

Gyoza-style crab ravioli, Thai crab broth, crunchy vegetables, lemongrass and combava oil

Hake with the scent of undergrowth

Ballotine of hake stuffed with chanterelle mushrooms and tarragon, watercress cream with ginger, miso-lacquered porcini mushrooms, lovage-flavoured homemade gnocchi, black garlic condiment

La Palombe

Pigeon fillet cooked at low temperature, just roasted on the skin and leg confit, parsnip mousseline with coffee, shallot gel with wine, pressed potato with savory and tonka bean jus.

Le Boeuf

Pressed beef cheek simmered in wine, carrot mousseline, roasted pommes grenailles, candied onions, chanterelles and reduced jus

Vegetarian plate

Crozet risotto with butternut and parmesan cream, roasted butternut, hazelnut chips and roasted chestnuts

‍LesFromages du pays basque,

The ewe in all its states

La Fournaise

Coconut cookie, light passion fruit mousse with white chocolate pearls, mango / Espelette pepper gel, pineapple / coconut creaminess

Choco / Kasha

Namelaka Oriado dark chocolate, kasha praline, salted butter caramel, pressed cookie cocoa shortbread

Pumpkin Spice

Palet breton, pumpkin entremet with sweet spices, mascarpone cream with tonka bean