SEASONAL MENU

Seasonal starters

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Buckwheat Tart with Roscoff onions / 12

Citrus crème fraîche

 

Jerusalem artichoke hummus / 12

Pine nuts, za’atar, seed crackers

 

Louis Ospital Ibaïama ham / 14

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

 

Gratinated scallops / 16

Oxidative wine sabayon, parsley crumble

 

Lamb sweetbreads (FR) al Verdeo / 17

Chive cream, green oil

 

Special Oysters by Monsieur Jean-Paul Guernier / 18

Utah Beach No.3, x6

 

Leeks with Miso Vinaigrette / 13

Whipped ricotta, garlic crouton

Seasonal mains

 

Fregola, butternut squash, hazelnuts / 22

Pecorino espuma

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Stuffed cabbage with lentils & root vegetables / 24

Lemon tahini sauce

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Grilled octopus / 26

Sweet potato purée, kale, chimichurri

 

Catch of the day / 26

According the market

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Veal osso buco (FR) / 28

Garlic mashed potatoes, gremolata

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Normande Beef Fillet (FR) (200gr) / 30

Porto sauce, Isigny cream & mushroom, fries

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To share

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Confit Pyrenean Milk Lamb Leg (FR) / 85

Approx. 1kg, served with crispy potatoes, salad, and lemons

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Normandy côte de bœuf (FR) / 90

30-day aged Approx. 1.2kg

Served with homemade chips 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!