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"
dish is a gargouillou of young vegetables, herbs & sprouted seeds
eggnog with toast
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65 €
Peak season
Thin tart with porcini mushrooms from the plateau
refreshed by a Lagardelle harvest
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60 €
All autumn
raw and cooked celery seasoned with lovage
celery stalk stewed in white wine
almond emulsion & hazelnut crunch
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60 €
Called "Barbet"
Pan-fried red mullet fillet; a licorice-flavored purée
all the squashes of the moment
fermented barley & Mexican pepper emulsion
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85 €
From Saint-Jean-de-Luz
Barbecued pollack; a pipián verde sauce
Lassi made with local milk, the radishes of the moment from Lagardelle
bouquet of sorrel & Mexican pepper
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85 €
From southern Aveyron
The deer marked on the barbecue; niac like a "savora"
mole sauce, pak choi, Tuscan cabbage & sweet potato
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85 €
From Calmont d'Aveyron (for 2 people)
Wagyu beef short rib, seared on the grill
black truffle sauce from Comprégnac
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320 €
309 m
DESSERTS
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The original 1981 version ©
Guanaja 70% flowing chocolate biscuit
bourbon vanilla ice cream
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38 €
Based on an interpretation of the Flowing ©
thesalted caramel lava cake
roasted oat ice cream
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38 €
Based on an interpretation of the Flowing ©
Lagardelle's pumpkin molten biscuit
licorice & praline ice cream
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38 €
By Mathieu Martinet
hazelnut nougatine from Lot-et-Garonne
Coffee cream, chicory granita
Chocolate ganache, coffee & green cardamom
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35 €
From Condom-d'Aubrac
candied carrots & tangy juice
green anise ice cream
niacin and fennel seeds
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35 €
From Moissac
Yannick's "Redlove" apples
a plum/sansho sorbet from Lagardelle
almond cream & nougatine
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35 €
Crunchy and so delicious
the potato wafer
hazelnut buttercream and salted caramel
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35 €
A fireworks display
a "Gargouillou" of prepared fruits: raw, poached, candied, dried
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30 €
302 m