These menus vary according to the fresh seasonal products and the tastes of the chef.
* Net price, service included.
Valid only for lunch on weekdays, except public holidays.
One starter and one main course
A Dish and a Dessert.
Valid only for midday during the week , except on public holidays.
A Starter, a Main Course and a Dessert.
A Main Course and a Dessert.
"I would like to have the pleasure of making you discover my vision of cooking, that of fresh products cooked at the time. For this, I take care of your seven-course menu for the whole table.
Just let yourself go..."
The Chef, Benjamin Bakir.
Ballotine of poultry with foie gras
Roasted asparagus and prawns, Sophie's goat cheese mousse
Saithe fillet, old county breadcrumbs,
12-hour shoulder of lamb, full-bodied jus
Guanaja 70% grand cru chocolate shortbread tart, strawberries from Los Masos