Chef’s carte

Delightful , creative and audacious cuisine

  • Kids menu

     

     

    Delicious assortments for kids

    Meat or Fish, vegetables, Two Scoops of homemade icecream

    22
  • Discovery menu

     

     

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

    Last service at 1 pm and  8.45 pm for this menu

    Served for all the Guests

    97
  • Menu GOURMAND

    Starter, main course, dessert

    Poached and marinated local crayfish, shell rust, garlic currant and chorizo ​​churros
    or Duck Foie Gras Opéra Cherries and fresh almonds, quintessential balsamic vinegar
    The Can in Two Ways, The Roasted Filet Lacquered with Dried Fruits, The Thigh Confit in Barbajuan, Celery, Carrot Pulp
    or Squid à la Plancha Toasted bread Aïoli, Cebo Iberico ham and Meli Melo of local tomatoes
    Chef’s suggestion: Golden Veal Sweetbread In Sautoir Macaroni Gratin With Summer Truffle, Eclat de Hazelnut, French Peas (supplement of 5 euros for a change in the gourmet menu)
    Raspberry and Brioche in Crispy Foamy and Pain Perdu Style, Vanilla Ice Cream
    or Dark Chocolate and Milk Praline Crisp Biscuit, Bailey Espuma and Peanut
    54
  • Menu GOURMET

    Starter, main course, cheese, dessert

     

    Langoustines in Salad, Fine tomato jelly from here, mozzarella, chorizo, shell foam Or Seared Duck Foie Gras Escalopes Variation of Beets and Raspberries, juice reduced in vinegar from the grape variety

    Slices of Organic Veal Rack Smoked With Rosemary, A Mushroom Veil, Crispy Polenta and Summer Vegetables Or Wild Turbot Crispy Egg Yolk Clams Fennel, Avocado and Salicorn Salad or Golden Veal Sweetbread in Sautoir Macaroni Gratin With Summer Truffle, Eclat de Noisette, Petits Pois A La Française

    Cheese cart from Blanchard

    Le Chocolat Noir and Milk Crispy Biscuit Praline, Bailey Espuma and Peanut Or Peach trompe l’oeil, light almond verbena mousse, vineyard peach sorbet Or La Tradition , Hot Soufflé with Grand Marnier Blood Orange or Exotic Sorbet in puffed sugar, Cream of passion, coconut lime sorbet

    76

Appetizer

The Octopus Salad Fine Vegetable Tart, Peas and Anchovy Sorbet From Gétaria

or

Duck Foie Gras Opéra Cherries and fresh almonds, quintessential balsamic vinegar

The Can in Two Ways, The Roasted Filet Lacquered with Dried Fruits, The Thigh Confit in Barbajuan, Celery, Carrot Pulp

or

Squid à la Plancha Toasted bread Aïoli, Cebo Iberico ham and Meli Melo of local tomatoes

Chef’s suggestion: Golden Veal Sweetbread In Sautoir Macaroni Gratin With Summer Truffle, Eclat de Hazelnut, French Peas (supplement of 5 euros for a change in the gourmet menu)

Raspberry and Brioche in Crispy Foamy and Pain Perdu Style, Vanilla Ice Cream

or

Dark Chocolate and Milk Praline Crisp Biscuit, Bailey Espuma and Peanut

Menu Gourmet

76 €

Appetizer

Langoustines in Salad, Fine tomato jelly from here, mozzarella, chorizo, shell foam

Or

Seared Duck Foie Gras Escalopes Variation of Beets and Raspberries, juice reduced in vinegar from the grape variety

Slices of Organic Veal Rack Smoked With Rosemary, A Mushroom Veil, Crispy Polenta and Summer Vegetables

Or

Wild Turbot Crispy Egg Yolk Clams Fennel, Avocado and Salicorn Salad

or

Golden Veal Sweetbread in Sautoir Macaroni Gratin With Summer Truffle, Eclat de Noisette, Petits Pois A La Française

Cheese cart from Blanchard

Le Chocolat Noir and Milk Crispy Biscuit Praline, Bailey Espuma and Peanut

Or

Peach trompe l’oeil, light almond verbena mousse, vineyard peach sorbet

Or

La Tradition , Hot Soufflé with Grand Marnier Blood Orange

or

Exotic Sorbet in puffed sugar, Cream of passion, coconut lime sorbet