À la carte

Example map

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Today's "classic"
gargouillou of young vegetables, herbs & sprouted seeds
— €65

With the blond peas of the Planèze

Cannelloni stuffed with Laguiole cheeses; Ecir/Laguiole

a vinaigrette with summer white truffle

a bed of kale, Mexican pepper & ice plant

—                                                                          60€

Called "barbet"

pan-fried red mullet fillet

enhanced with a tomato and cucurbit dressing

Aniseed bouquet & Mexican pepper

—                                                                            85€

From Saint-Jean-de-Luz

line-caught sea bass, stiffened with apple/ginger vinegar

iodized lassi & "raïta" from here

a bouquet of sorrel and watercress from para

—                                                                          85€

Alice's poultry

the slowly roasted chicken breast

graffiti eggplant, kimchi & candied garlic

a sliced ​​juice with green oil & basil

—                                                                            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€

219 m

DESSERTS
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­The original 1981 version ©

Guanaja 70% flowing chocolate biscuit

bourbon vanilla ice cream

—                                                                            38 €

Based on an interpretation of the Flowing ©                                                            

the pistachio fondant biscuit

an ice cream made with Aveyron fouace bread

—                                                                            38 €

Based on an interpretation of the Flowing ©                                                            

the raspberry fondant biscuit from Le Puy-en-Velay

Valentine's rhubarb sorbet

—                                                                          38 €

Picked by Florent

Sichuan poached white peach

Lemon rice pudding & Sichuan niacin

—                                                                          35 €

From Moissac                                                                                                     

Nectarine & Caramel Tatin

meadowsweet ice cream

niac orange juniper

 —                                                                          35 €

The very first

a blueberry preserve from the high plateau

mousse with fromage blanc

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 €

219 s