Australian King Prawns,
In tartar style flavoured with basil, seasonal tomatoes, battaglione cucumber and almond milk gaspacho.
In fricassée, parmesan gnocchis, kintoa pork, wild herbs broth.
Line caught hake from "Saint Jean de Luz",
Cooked with olive oil flavoured with virgin sauce, melted tomatoes, polenta fried.
Black Angus beef,
Grilled, humus, green beans and herbs salad with sesame seeds. Tomato beef juice.
Selection of 3 cheeses with green salad.
Peanut and Gianduja crunchy biscuit, cream cheese, blackcurrant preserve. Balsamic and timut pepper sorbet.
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3 courses : 45€