À la carte

Map as an example

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Today's "classic"
gargouillou of young vegetables, herbs & sprouted seeds with a touch of sansho from the garden

65€

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From Lagardelle

Pumpkin balls: poached, pickled, with walnuts, with quince… pumpkin kimchi, quince puree & pumpkin seed gomasio

55€

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High season

Thin tart with ceps from the plateau, refreshed with a lagardelle harvest

55€

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Roasted on the bone

Pan-fried sole from Saint-Jean-de-Luz with concentrated fish jus & "oxidative" jus, kohlrabi, and dried pear

95€

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Mediterranean

The prawns, just barely cooked, seasoned with lemon, and poached celery in shell juice

95€

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Aveyron

Roasted lamb loin, light jus, cereal polenta & turnips

85€

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Raised on the plateau (for 2 people)                                                      

Aubrac farm-raised rib of beef with a light jus, black truffle & chard

105€/person

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On an interpretation of the original flow of 1981                                     

the honey-soaked sponge cake with Williams pear sorbet

38€

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­The original flow of 1981

Ibaria 67% chocolate lava cake, bourbon vanilla ice cream

38€

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On an interpretation of the original flow of 1981                                     

Elstar apple lava cake, Ceylon cinnamon ice cream

38€

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In the mind of a “Baba”

brioche soaked in bergamot, whipped cream with Sudachi, citrus juice & candied calamansi

35€

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From Moissac

Wild quince from Yannick Colombié in various textures, with a saffron and hazelnut custard from Aveyron.

35€

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From Yannick,

All the colors of kiwis, dried fruit crunch; sheep's milk ricotta granita, Moroccan mint flavor from Lagardelle

35€

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Provocative but so gourmet                                               

to nibble on, a potato wafer with hazelnut butter cream and salted caramel

35€

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All in freshness

the fruits of the moment "prepared"; tangy

30€

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320 m