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Set Menu
Our Kitchen offers delicious and creative meals using only fresh ingredients
Set Lunch Menu - L'ardoise du Midi
Choose your own menu with the dishes from a proposed menu or the menu of the day. (Only served for lunch from Monday to Friday Excepted Bank Holidays).
STARTER + DISH + DESSERT
Suggestions of the Week
All weeks our "Chef " offers two suggestions of dishes, available on the slate.
Starter
Tomate carpaccio with brased leeks vinaigrette, marinated goat cheese
Or Starter of the Day
Dish of the Day
(Only served for lunch from Monday to Friday Excepted Bank Holidays).
Main Course
Or Dish of the Day
Sirloin " a la plancha" with green pepper sauce and french fries
Our Set Menu
Choose your own menu with the dishes from set menu.
Duo Set Menu
STARTER + MAIN COURSE or MAIN COURSE + DESSERT
Dessert
Bowl of ice cream or sorbet
Or Dessert of the Day
Trio Set Menu
STARTER + MAIN COURSE + DESSERT
STARTER
Squash Soup, Croutons, Sliced Duck
Egg and Tetragone Fade, Parmesan Cream
Trout of pyrenees in brine, beet and sesame seed
Our selection of iberian cold cuts and its homemade espelette petter butter
Marinated bream with miso, turnip broth and campot pepper
MAIN COURSE
(All meat dishes are served with seasonal fresh vegetables from the Set Menu pointed out on the Slate).
Traditional raw beef and his condiments
Farm Guinea cooked at 58°, leeks in two textures and juice
Chipirons (squid) Linguine Pastas, Flavor of Basque Country
Spanish Hake steak, Mashed Potatoes with Olive oil Chorizo and Piquillos
DESSERT
Season Fruits Cobbler
Black Chocolate Fondant with Custard
Slatye of Three Traditional and Local Cheeses with Cherry Black Jam
Orange Honey Spiced Sauce Salad with a White Cheese Quenelle Mousse
Strawberry Panna Cotta
Italien Homemade Tiramisu
Menu du Parc
STARTER + MAIN COURSE + DESSERT
STARTER
Slate of Various Famous Local Black Porc Ham and its Toasts with Tomate and Garlic Sauce
Half-cook "Foie Gras" Duck with Porto and Armagnac, with Red Onion Jam with Blackcurrant
The Pyrenees Trout in three ways with Citru's Vinaigrette
The Gourmet Asparagus Salad, Quail's Filets and Pan-fried "Foie Gras" Scallop
MAIN COURSE
(All meat dishes are served with seasonal fresh vegetables from the Set Menu as pointed out on the Slate).
Spanish-Style Cooked Sea Bream
Thick Veal Steak with Artichoke, Onions and Mushrroms
Beef Filet Rossini (with "Foie Gras")
Thick Lamb Steak with its Pesto Fresh Herbs
Rosted and Bacon Covered Monkfish with Shellfish Coulis and Vegetables Tagliatelle's Pasta
Children Menu
Only served for children - 10 years old
DISH + DESSERT
DESSERTS
The Triology of "Crèmes Brûlées" ( Tonka Bean, Cardamon, Speculoos)
Homemade Strawberry Cake with its Coulis
Profiteroles with Madagascar Vanila Cream and Chocolate Sauce
Homemade Blueberry Pie
Gourmet Coffee
MAIN COURSE
Chicken scallop
(Served with French Fries Or Tagliatelles Pasta).
Or Fish Filet
(Served with French Fries Or Tagliatelles Pasta).