"Le Taste du Suquet" menu

Sample menu

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Harlequin of Saint-Jacques

Scallops marinated in oyster & sansho vinaigrette

candied quince, nasturtium & finger lime emulsion

radish of the moment & sorrel

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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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From the Gardens of Yusra

Snacky peppers filled with a "fatty stuffing"

mousse with blond peas from the Planèze region & green pasta

kale & lovage

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From southern Aveyron

The deer marked on the barbecue; niac like a "savora"

mole sauce & sweet potato

red russian, chanterelle & chiseled horseradish

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Plateau tradition

Aligot with potatoes "Institut de Beauvais"

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Aveyron and next door

Our selection of cheeses

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Picked by Yannick

roasted "Round Bordeaux" figs

Muscovado sugar crumble & Andaliman pepper mousse

fig leaf ice cream

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Scoundrels

Cones filled according to your preferences

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280 m