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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



"Nougat"-style semi-cooked foie gras

Fig and date condiment with sweet Jurançon wine, and roasted mixed nuts

€21


Crispy pig's trotter

Grilled beefsteak tomato, tomato-vinegar sorbet, herbed ricotta

€18


Watermelon gazpacho with basil

Kintoa ham, pickled vegetable ribbons, and sourdough bread crisps

€17


Trout tartare with Granny Smith apple

Oyster foam, cucumber gel, garden lemon verbena oil

€19




Main course



Roasted crown of guinea fowl

Agria potato mille-feuille, melt-in-your-mouth shallots and garlic, and baby-top carrots with a rich reduction

€27


Seared bluefin tuna from Saint-Jean-de-Luz

Textured piquillo peppers, salsa verde, barbecued Padron pepper

€30


Salt cod confit in duck fat

Paimpol beans, shellfish in marinière sauce, and herb pil-pil sauce

€28


Pyrenean rack of lamb

Zucchini brunoise, confit shoulder samoussa, lemon-thyme reduced jus

€29




Cheese



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

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

€13




Dessert



68% Chocolate smooth cream

Crunchy buckwheat groats, black wheat iced rose, cocoa foam

€15


Variations of orchard plum

Bitter almond tuile, tonka bean ice cream, and red wine reduction

€15


Espelette pepper sphere

Pepper-raspberry marmalade, peanut crunch, sesame nougatine

€15


Creamed corn on the cob

Carambar ice cream, Madagascar vanilla mousse, and soft fleur de sel caramel

€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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