SEASONAL MENU

Seasonal starters

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Country pork pâté (FR), gherkins / 12

Pickled mustard seeds

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Herb chickpea croquettes / 11

Tzatziki

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Louis Ospital Ibaïama ham / 14

Cured 15 to 21 months, hand-salted with Salies-de-Béarn salt

 

Ceviche of the day / 16

Leche de tigre, apple, pink radish

 

Veal head carpaccio (FR) / 13

Black garlic gribiche sauce, pickled Chioggia beetroot

 

Apulian burrata, roasted heritage beetroots / 12

Apricots, apricot and verjuice vinaigrette

Seasonal mains

 

Roasted aubergine, crispy halloumi / 21

Labneh, crispy spiced chickpeas

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Stuffed Zucchini Blossom “à la brousse” / 22

Tomato sabayon, confit Datterino tomato, ricotta insalata

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Grilled octopus / 26

Caponata with tapenade

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Catch of the day / 26

According the market

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Aubrac beef tartare (FR) / 26

Soy-marinated egg yolk, homemade fries, salad

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Free-range yellow chicken pithivier (FR) / 38

Basque piperade, herb sauce, green salad

Please allow approximately 20 minutes for the preparation of this dish.

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To share

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Hay-smoked duck crown (FR) / 85

Approx. 1kg, served homemade fries and salad

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Normandy côte de bœuf (FR) / 90

30-day aged Approx. 1.2kg

Served with homemade fries and salad

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Seafood Special / Market price see the board

Skate wing, turbot, lobster…

Subject to availability ask what’s fresh today!