À la carte
You can compose your lunch or dinner by choosing from a selection of dishes on the menu.
A card for the day
Example map
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Today's "classic"
gargouillou of young vegetables, herbs & sprouted seeds
— €65
Scophthalmus rhombus
Pan-fried turbot fillet; a licorice-flavored purée
all the squashes of the moment
fermented barley & Mexican pepper emulsion
— 85 €
From line
Barbecued amberjack; a pipián verde sauce
Lassi made with local milk, the radishes of the moment from Lagardelle
bouquet of sorrel and Mexican pepper
— 85 €
From southern Aveyron
The deer marked on the barbecue; niac like a "savora"
mole sauce & sweet potato
forage cabbage & chiseled costamity
— 85 €
Raised on the plateau (for 2 people)
Aubrac farm-raised rib of beef, seared on the grill
black truffle sauce from Comprégnac
Glazed beans & carrots
— 260 €
287 m
DESSERTS
—
The original 1981 version ©
Guanaja 70% flowing chocolate biscuit
bourbon vanilla ice cream
— 38 €
Based on an interpretation of the Flowing ©
the salted caramel lava cake
roasted oat ice cream
— 38 €
Based on an interpretation of the Flowing ©
Lagardelle's pumpkin molten biscuit
licorice & praline ice cream
— 38 €
Picked by Yannick
roasted "Round Bordeaux" figs
Muscovado sugar crumble & Andaliman pepper mousse
fig leaf ice cream
— 35 €
From Moissac
Nectarine & Caramel Tatin
meadowsweet ice cream
niac orange juniper
— 35 €
The very latest
a blueberry preserve from the high plateau
tangy cream cheese
dried fruit granola, crispy tuile & Lagardelle agastache
— 35 €
Crunchy and so delicious
the potato wafer
hazelnut buttercream and salted caramel
— 35 €
A fireworks display
a "Gargouillou" of prepared fruits: raw, poached, candied, dried
— 30 €
276 m