OUR SHARING PLATTERS
—

Iberico Bellota cured ham  25
"Jésus" saucisson mde by Pierre Oteiza in the Aldudes Valley 12
6 tempura prawns with Espelette pepper   18
Anchovy fillets marinated in olive oil, Getaria style   15
Basque corn pancakes, pulled pork, Aldudes Valley cow's cheese  12
Andouille sausage made by Pascal Manoux in the Bearn  12

"NOUREPPE" MENU - 45 Euros
—
WHITE ASPARAGUS FROM "LES LANDES"
Basque cider sabayon sauce, Bayonne ham, caramelised apple

FISH FROM THE RIVER AND THE SEA
Terrine of hake, trout and langoustine
—
PORK FROM THE MANEX FARM IN BAIGORRI
Confit pork belly slow-cooked for 24 hours, stuffed chestnut mushrooms, pork jus

ATLANTIC COD
Chives, citrus fruit, onion tarte tatin
—
RHUBARB AND STRAWBERRY
Meringue tart

"BÉRET BASQUE"
Sponge cake with dark chocolate mousse




CHILD MENU - 15 Euros
—
Lomo French Fries and Chocolate Fondant


A LA CARTE
—

WHITE ASPARAGUS FROM "LES LANDES"     15 €
Basque cider sabayon sauce, Bayonne ham, caramelised apple

DUCK FOIE GRAS    29 €
Semi cooked in Jurançon wine, fig jam from the garden, slice of toasted bread

FISH FROM THE RIVER AND THE SEA       16 €
Terrine of hake, trout and langoustine

PORK TROTTER       20 €
Green cabbage stuffed with pork trotter, hazlnut slivers

TROUT FROM BANKA           22 €
Smoked trout and gravadlax , dill blinis, beetroot

CRAB         25 €
White radish ravioli, cocktail sauce, turnip cream, dotted with honey

—

PORK FROM THE MANEX FARM IN BAIGORRI        19 €
Confit pork belly slow-cooked for 24 hours, stuffed chestnut mushrooms, pork jus

ATLANTIC COD                19 €
Chives, citrus fruit, onion tarte tatin

SUCKLING LAMB SWEETBREADS             28 €
Pan-fried, cep mushrooms with garlic and parsley, potato waffles

"TRUITE AU BLEU"    22 €
Trout fresh from our trout pond, mashed potato with wild garlic, mustard butter sauce

SPRING LAMB      30 €
Baby new potatoes, baby topped carrots, thyme jus

MONKFISH      24 €
Studded with chorizo, torched cauliflowers, mussel cream, chorizo crumble



THE DESSERT
—

ARTISAN CHEESES FROM THE ALDUDES VALLEY   18
Made from sheep's, cow's and goat's milk, including Basque blue sheep's cheese

"GÂTEAU BASQUE"       11 €
Traditional Basque cake with pastry cream filling - recipe from 1864

MILLEFEUILLE       11 €
Vanilla and salted caramel

CRISPY CHOUX BUN      12 €
Praline, dark chocolate sauce, vanilla ice cream

RHUBARB AND STRAWBERRY         9 €
Meringue tart

"BÉRET BASQUE"                   9 €
Sponge cake with dark chocolate mousse

"MAMIA"            7 €
Traditional Basque sheep's milk fromage frais served with honey

 
OUR LOCALS PRODUCERS
—

Bread with flour from the Irastorza bakery in Baigorri
Iberico Bellota ham and Serrano ham from Arrosagaray in Valcarlos
The Jesus of Peter Oteiza of the Aldudes Valley
The Eggs of Arradoy Farm in Saint Jean Le Vieux
Duck foie gras from Arnabar in Ossès
L.B du Gourmet Asparagus from Souprosse in the Landes

Banka's Rainbow Trout, fromGoïcoechea Aquaculture
The Fish and Crustaceans from DIMA in Saint-Jean-de-Luz
Rainbow trout cooked in 'bleu' way from the fish farm of Ispeguy in Baigorri
The flat 'ventrèche' Ibaiona from Mr Mayte Sauveur à Saint-Jean-le-Vieux
The Milk Pig and the Pig Feet from the Iratzia farm in Lasse
The Lamb of milk and the Lamb Sweetbreads from Axuria Cooperative à Cheraute
The Poultry from 'L’Aile ou la Cuisse' in Souraïde
The Ducks from Dagorret in Irissarry
The mushrooms prepared by us and collected in our mountains
The sheep’s cheese of the Luisenia Farm in Baigorri
The 'Bleu Basque', Goat cheese and Cow cheese from the Macaye cooperative
The sheep’s milk of Mr Landachoco of Urrikatea Farm in Baigorri
The spirits of Mrs Martine Brana in Saint-Jean-Pied-de-Port