SEASONAL MENU
Menu en cours de mise à jour.
Le menu affiché sur le site peut différer de celui proposé au restaurant actuellement. Merci de votre compréhension.
Seasonal starters
Broad bean hummus with mint / 12
Crispy chickpeas
White asparagus with miso / 13
Oxidative wine sabayon, parsley crumble
Louis Ospital Ibaïama ham / 14
Cured 15 to 21 months, hand-salted with Salies-de-Béarn salt
Ceviche of the day / 16
Hibiscus leche de tigre, apple, pink radish, watercress
Special Oysters by Monsieur Jean-Paul Guernier / 18
Utah Beach No.3, x6
Rainbow chard quiche / 13
Fresh goat’s cheese, lemon, fresh herbs
Seasonal dessert
Glou’s cheesecake / 10
A timeless classic!
Pistachio ganache, Gariguette strawberries / 12
Orange blossom ice cream, crumble
Lemon tartlet / 12
Rhubarb
Cheese plate / 13
Aged selection from Maison Moots
Organic ice creams & sorbets from Ardèche / 8
3 scoops from Terre Adélice
Café Normand or Gascon / 9
A good cup of coffee and coffee stirrer (2cl)
Seasonal mains
Orzo risotto with green asparagus / 23
Spinach, pecorino
Stuffed cabbage with spring vegetables / 20
Labneh, crushed hazelnuts
Grilled octopus / 26
Hummus, sautéed radicchio, gremolata
Catch of the day / 26
According the market
Veal osso buco (FR) / 28
Peas, barigoule artichokes, meat jus
Spring lamb pie (FR), morels, bone marrow / 38
Green bean salad
To share
Hay-smoked duck crown (FR) / 85
Approx. 1kg, served with crispy potatoes, salad
Normandy côte de bœuf (FR) / 90
30-day aged Approx. 1.2kg
Served with homemade chips and salad
Seafood Special / Market price see the board
Skate wing, turbot, lobster…
Subject to availability ask what’s fresh today!
Lunch menu
From monday to friday
starter/main or main/dessert 17 €
starter/main/dessert 22 €
