according to chef’s mood and the market.
(Only for the whole table)
Héliantis creamy soup, truffle tuber incinatum, “croc”black ham-truffle
Sea scallop with sesames, ginger duck liver broth
(Gluten and lactose free)
Pullet from Chalosse in two cooked,“poulette” sauce with mushrooms-truffle
Christmas dark chocolate cake, with vanilla from Madagascar
Duck liver terrine “lucullus”
Slice of salmon in wasabi crust duck, duck liver broth with organic vegetables
Roasted quail, with minorities spices, poached pear and mashed celery
Rocamadour salad, olive oil and zaatar
Classic saint-honoré, grilled hazelnuts
32 € per person.
(From Tuesday to Saturday, lunch only)