Cuisine, tradition, passion

Arraya Foie Gras

Low-temperature foie gras, bittersweet chocolate sauce, strawberry chutney with fermented pepper, cardamom briochette

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The perfect egg from Sare

On a velouté of Landes asparagus with parmesan, asparagus tips and roasted cashews

Banka Trout

Tataki with liquorice vinaigrette and virgin olive oil, lemon caviar and trout roe

Back from fishing

From the Saint Jean de Luz fish market, poached ttoro style with vegetables from the market, beurre blanc with Basque cider vinegar, Espelette pepper

Lamb from the Basque Country

Long-cooked shoulder of lamb, baby turnips preserved in local honey, Navarre white bean croquetas, rosemary jus reduction

Farmhouse guinea fowl supreme from Maison Garat

Ballotine stuffed with langoustines, shellfish emulsion, beet mille-feuille, glazed potatoes

Vegetarian plate

Risotto with spelt and sheep's cheese Ardi gasna, grilled seasonal vegetables

‍LesFromages du pays basque,

The ewe in all its states

The Apple Orchard

Like a tarte tatin, in a veil of cider jelly, panacotta pocorn

Grand Cru chocolate from Valrhona

Very runny dark chocolate with homemade praline and fleur de sel, coffee emulsion

La Pavlova

Pomegranate cider vinegar, mascarpone mousse, seasonal garigette strawberries, sweet and sour basil gel