I like to experiment by combining different techniques, flavours and textures, giving my own personal touch to traditional cuisine with a real emphasis on using top local produce and trying to create an original dish. I’d like to recommend our foie gras Terrine with bitter orange, apple chutney and nectum from the Pyrenean fir tree.
Carte 65-90 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included