Frog Leg Fritto, mild garlic purée, flat-leaf parsley coulis, parsley and garlic crisps. ( suppl €6 per person )

Foie Gras Medallion Wrapped in a Delicate Peach Veil, Peach Condiment, Savoury Peach Clafoutis.

Free-Range Hen Egg Aspic in Homemade Jelly, gravlax trout, langoustine, rocket aioli and parsley oil.

Bordeaux-Style Bluefin Tuna Tartare, lovage and wine lees, turmeric shortbread dome, seasonal flowers.

Blue Lobster, Thai Green Curry, Soy Veil, Airy Thai Green Curry Emulsion. ( suppl €8 per person )

French Veal Picanha, Rich Veal Jus, Confit Tomato, Crisp Potato Waffle, Glazed Baby Carrot.

Smoked then Roasted Sturgeon Fillet with Hazelnut Oil, creamy leek caviar, toasted hazelnuts, meat jus.

Pork in Variations, pork jus, melting pepper and aubergine fondant (homemade black pudding, confit pork belly, pig trotter cromesquis).

Wild catch of the day, seasonal garnish, prawn bisque with gingerbread (+ €9).

Young pigeon paired with duck foie gras in a potato “ball”, confit leg, offal toast.

Selection of mature cheeses.

Frozen Cointreau soufflé.

Nectarine Mirliton with Caramelized Almonds, House-Made Nectarine Sorbet.

“Return from Italy" Tiramisu, Opera-style, hot espresso, mascarpone cream whipped with vanilla bean.

Mini Iberian pig burger, homemade bbq qauce, confit shallot.

Espuma of porcini mushrooms,on an onion shortbread, mushroom shavings.

Salted canele with Ossau-Iraty sweet tomato, smocked eel.

Large warm croutons with Emmental cheese, dried country belly.

Squid cooking like Carbonara, bacon piece, chives & "pomade egg yolk".

Red monkfish Gravelax, Yuzu Ponzu marinade, citrus oil.

Big Conchiglioni pasta stuffed with spicy confit beef cheek.

Instant Churros with porcini mushrooms, our famous handmade Ketchup.

Chinese cap-style prawns ravioli, poached on a juice land and sea.

Famous duck foie gras from the Landes “creme brûlée”, peanut emulsion.

Plate of ham from purebred Bellota-Grade Iberian pigs.

Charcuterie or mixed plate.

Plate of Cecina.