Richelieu-Style Pâté en Croûte of Foie Gras & Southwest Pork, Young Seasonal Shoots & Edible Flowers.

Warm Galician-style Octopus, Confit Potatoes, Rocket Aioli, Mild Harissa Sauce, smoked chili pepper from La Vera.

Langoustine Tartare with Argan Oil, Soy-cooked Egg Yolk, Turmeric and Seasonal Flower dome.

Semi-cooked Foie Gras with Port-marinated Strawberries, Strawberry-Rhubarb Crisps, Chutney, Flaky Brioche (+ €4).

Slow-cooked « Maison Barquero » cod in Olive Oil confit, Béarnaise Foam, Barigoule Artichokes.

Steamed John Dory Fillet, Herbed & Lemon merveilles (French-style beignets), Green Risotto, velvety Poultry jus.

An Aveyron Lamb (Red Label - Label Rouge) from Nose-to-Tail, Black Garlic Lamb Jus Asparagus & Hazelnut Tart.

Glazed French Veal Breast, Olive-Infused Jus, Carrots in all their forms.

Whole Grilled Turbot, Seasonal Vegetables, Garlic and Pesto flavoured Butter (+ €9 per person).

Our Potato yarn ball, encasing a culinary love affair of squab and foie gras, served with confit stalks and toasted giblets.

Selection of mature cheeses.

“All About Chocolate”: Mekonga Chocolate Cream Pot, Madong Chocolate Ganache, Samana Chocolate Madeleine.

Grandma’s Caramelised French Toast, Almond Frangipane, Strawberries, Verbena & Lime Ice Cream.

Ribboned Belchard Apple Tatin, Honey & Salted Butter, Double Cream, Flower Pollen.

Cute burger cooking around French Lamb, tasty “sauce Point Rouge” & plantain chips.

In the mind of Mexican Tacos, beef spicy confit, bell pepper and sweet tomatoes.

Home-made “ceviche” the best piece of codfish which comes from “Maison BARQUERO” with coconut and green lemon.

Watermelon and melon sweet soup, honey, lemon and ginger.

Crispy fried squid, tartare sauce, herbs & lemon.

Really beef tartare, strawberry variation & homemade potatoes.

« Pan con tomato » (specialty from Spain) tomatoes & white peach; Wagyu dried beef.

The famous baked egg “Foie Gras” in bread crust, cooking with « Sauce Bordelaise ».

Fried prawns ravioli, sweet chili sauce.

False mussel cromesquis, edible shell.

Plate of ham from purebred Bellota-Grade Iberian pigs.

Charcuterie or mixed plate.

Plate of Cecina.