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Menu

ANNUAL CLOSURE

RE OPENING APRIL 2018

 

Appetizer: slate to be shared (2 persons) : 14 €

 



Starters : 8 €

Squash “potimarron” foam and sweet chestnuts,
Beef ham toast.

Semi-cooked Foie Gras, grilled mango and fried onions.

Crab Txangurro and potato cloud.

Fried squid and Gribiche sauce.

 


 

Dishes : 17 €

Saint Jean de Luz Hake, White wine sauce and spring vegetables.

Selection of the fish market, Fregola Sarda with Parmesan cheese.

Pork pluma powder-coated, Chinese cabbage noodles.

French beef tenderloin, light Béarnaise sauce, Dauphine potatoes + 6€

 



Cheese : 8 €

Pyrenees Ewe cheese, Chef made Itxassou black cherry marmalade.

 


 

Deserts : 7 €

Old Rum baba, white cheese sorbet.

Strawberry tiramisu, lemoned thyme sorbet.

« Chocolat liégeois » with citruses.

« Café gourmand ».

 



Coffee and sweets : 3 €

FaLang translation system by Faboba

Menu

ANNUAL CLOSURE

RE OPENING APRIL 2018

 

Appetizer: slate to be shared (2 persons) : 14 €

 



Starters : 8 €

Squash “potimarron” foam and sweet chestnuts,
Beef ham toast.

Semi-cooked Foie Gras, grilled mango and fried onions.

Crab Txangurro and potato cloud.

Fried squid and Gribiche sauce.

 


 

Dishes : 17 €

Saint Jean de Luz Hake, White wine sauce and spring vegetables.

Selection of the fish market, Fregola Sarda with Parmesan cheese.

Pork pluma powder-coated, Chinese cabbage noodles.

French beef tenderloin, light Béarnaise sauce, Dauphine potatoes + 6€

 



Cheese : 8 €

Pyrenees Ewe cheese, Chef made Itxassou black cherry marmalade.

 


 

Deserts : 7 €

Old Rum baba, white cheese sorbet.

Strawberry tiramisu, lemoned thyme sorbet.

« Chocolat liégeois » with citruses.

« Café gourmand ».

 



Coffee and sweets : 3 €

FaLang translation system by Faboba