Chef’s carte

Delightful , creative and audacious cuisine

  • Retour du marché

    Starter, main course or main course, dessert

    This menu changes each week , served every lunch excepted on Sunday and public holidays.

    You will be served as much as an hour

    Cauliflower in a Salad, Guetaria Anchovy, Piémont Nuts and Brocciu

    * * * * * * * *

    Roasted Loin of Lamb Stuffed with Fresh Cheese and Candie Tomato, Piquillos Coulis Green Peas and Garlic

    * * * * * *

    Pistacho Vanilla Millefeuille, Gariguette Strawberry and Cherry Sorbet

    41
  • Kids menu

     

     

    Delicious assortments for kids

    20
  • Discovery menu

     

     

    7 dishes to discover the whole cooking of the Chef Damien Fagette

    Last service at 1 pm and 9 pm for this menu

    93
  • Menu GOURMAND

    Starter, main course, dessert

     

    51
  • Menu GOURMET

    Starter, main course, dessert

    This menu propose you one of the specialties of the Maison

    72

Menu GOURMAND

51 €

Pressed foie gras, Périgord pudding and appel raw and cooked, cider vinegar from the ice fine jelly

Or   

Raw Cooked and Pickled Vegetables, parmesan fine tart, artichoke and smoked salmon tarama, poached quail egg and herbs mayonnaise

*****

Tender Veal Smoked over Vine Shoots, Spinach Cannelloni with Pistacho Cream, Reduced Nuts Lemon Juice

Or 

Candied trout with arbequina olive oil, wild garlic coulis, avocat kiwi guacamole, savage salmon eggs and green asparaguses from Duret’s family

*****

Portlligat egg souvenir, almond mango, ivory chocolate and nougat ice cream

Or 

Pear “Passe-crane” poached, crispy biscuit, pistacho ice cream and spicy chocolate sauce

 

Menu GOURMET

72 €

Grilled foie gras escalope, asparaguses from Duret family glazed with dry fruits, sour yoghurt and sesame and poppy crispy

Or

Scallops as a carpaccio, langoustine creamy, crabs crispy and vegetables in a salad

*****

John Dory Aglet slowly cooked in herbs butter, shells and clams, eggplant muslin and carrots

Or

Tasting Kid from Périgord, Shoulder Slowly Cooked with Spices, Leg Stuffed with Olive and Fresh Cheese, Loin Roasted with Herbs, « Barigoule » Artichoke

Or

Sweetbread panfried cooked and glazed with juice, green peas muslin with mint, stewed morels and verbena milk

*****

Ripened cheese tray from Mister Blanchard 

*****

Choice of deserts

*****