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The Menu

Menu



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Kintoa Ham PDO

Aged 36 months

€21


Ossau-Iraty Cheese and Kintoa Ham PDO

Aged 36 months

€24




Starter



Pan-seared foie gras

Red kuri squash and onion compote, butternut squash velouté, toasted hazelnuts

€21


64°C slow-cooked egg

Buckwheat risotto cooked in broth, pan-sautéed wild mushrooms, porcini foam

€19


Veal sweetbread raviolo

Pearly langoustine, Asian broth, autumn vegetable minestrone

€22


Bonito seared on the plancha

Roasted fennel in jus, creamy horseradish ice cream, iodized sea foam

€18




Main course



Flame-basted grilled wood pigeon

Confit legs, baby potatoes in textures, butter-roasted porcini mushrooms

€32


Barbecued bluefin tuna belly

Braised cabbage, chanterelles in hazelnut brown butter, smoked chili cooking jus

€29


Slow-cooked trout

Cauliflower purée, roasted florets, dill and pink peppercorn hollandaise foam

€28


Plancha-seared duck breast

Variation of celery, tangy blackberry condiment, juniper berry reduction

€30




Cheese



Ossau-Iraty PDO, Urtetia cow's milk tomme, fresh goat cheese

Sheep’s milk cheese shortbread with Espelette pepper, bramble honey

€13




Dessert



75% Belize chocolate

Cacao pod mucilage sorbet, Iranian black lime foam, cocoa fleur de sel lace crepe

€15


Bourbon vanilla poached pear

Cardamom ice cream, pollen crisp, chestnut honey mousse

€15


Iced Granny Smith apple

Coriander marshmallow, bergamot cream, lime meringue opaline

€15


Marron glacé with whisky

Roasted chestnut sponge cake, Brazilian coffee granita, Irish coffee foam

€15


We only accept credit card or cash payments. Thank you for your understanding.

Distinctions

College culinaire de France

Place de la croix du Bourg,

64480 Ustaritz, France

05 59 93 06 04

© 2025 by Charlyne Garcia.

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