À la carte

Example map

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Today's "classic"
dish is a gargouillou of young vegetables, herbs & sprouted seeds

A touch of sansho from the garden

65€

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De Lagardelle

squash balls: poached, pickled, with walnuts, with quinces...

Pumpkin kimchi, quince puree & pumpkin seed gomasio

55€

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Peak 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

concentrated fish juice & "oxidative" juice

kohlrabi & dried pear

95€

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Mediterranean

The prawns, just barely stiff, seasoned with lemon

poached celery in shellfish juice

95€

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From Aveyron

roasted sheep's back,

Short juice, cereal polenta & turnips

85€

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Raised on the plateau (for 2 people)                                                      

Aubrac Farm Beef Rib

Short juice with black truffle & chard

105€/person

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On an interpretation of the original flow of 1981                                     

the runny honey biscuit

Williams pear sorbet

38€

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­The original 1981 version

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,

Sudachi whipped cream

citrus juice & candied calamansi

35€

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From Moissac

Wild quinces from Yannick Colombié in various textures

a saffron and hazelnut custard

35€

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From Yannick,

all the colours of kiwis, crunchy dried fruit;

Sheep's milk ricotta granita,

Moroccan mint fragrance by Lagardelle

35€

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Provocative but so delicious                                               

A potato wafer for a snack

hazelnut buttercream and salted caramel

35€

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Fresh

seasonal fruits "prepared"; tangy juice

30€

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320 m