Côté restaurant de 19H à 22H. « Le Chef Christophe Girardot et toute l’équipe vous souhaitent une bonne découverte »
STARTER – MAIN COURSE – DESSERT
STARTER – MAIN COURSE.
MAIN COURSE – DESSERT
STARTERS
Frog Leg Fritto, mild garlic purée, flat-leaf parsley coulis, parsley and garlic crisps. ( suppl €6 per person )
Bordeaux-Style Bluefin Tuna Tartare, lovage and wine lees, turmeric shortbread dome, seasonal flowers.
Skate wing terrine, piquillo peppers, lemon, flat-leaf parsley, hen’s egg, watercress aioli.
Free-Range Hen Egg Aspic in Homemade Jelly, gravlax trout, langoustine, rocket aioli and parsley oil.
MAIN COURSES & FISH
Flame-Grilled Wild-Caught Meagre, herb “merveille”, green risotto.
Glazed Veal Cheek “Chabrol” Style, grilled king prawn, honey–orange–cumin glazed carrots, potato waffle.
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).
SHARING DISHES
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.
DESSERTS
Selection of mature cheeses.
Warm Grand Cru Dark Chocolate Soufflé, Green Chartreuse ice cream.
Local Strawberries and House-Candied Fresh Angelica, “Croque-Miette” shortbread, verbena and lime ice cream.
“Return from Italy" Tiramisu, Opera-style, hot espresso, mascarpone cream whipped with vanilla bean.
Au bar uniquement dès 18H ... « Le Chef Christophe Girardot et toute l’équipe vous souhaitent une bonne découverte »
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.
Ⓣ Tram C : Arrêt Sainte Croix
Ⓥ Vcub : Arrêt Conservatoire ou Eglise Sainte Croix
Bus 10 ou 58 : Arrêt Sainte Croix
Parking Public METPARK, Quai de Paludate. ( 400 mètres ).
18:00 - 02:00
Закрыто
Кухня де Марше, Сезонная кулинария, Традиционная кухня
Ресторан-паб, Винный бар, Коктейль-бар
Можно разместить группы
Amex, American Express, Eurocard / Mastercard, Денежные средства, виза, Дебетовая карточка
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