Marsan par Hélène Darroze

Courgettes from Bruno Cayron... white Tromboncino, green Milan, yellow Gold Rush... mikado of sardines and white peaches marinated in verbena oil, ajo-blanco with green almonds from Provence and rose garlic from Lautrec or The iconic oyster from Giol with Kristal caviar of the thousand island lake... chilled velouté of corn beans from Béarn and Barolo vinegar (Suppl. 55€) Bluefin tuna from Saint-Jean-de-Luz... the fillet is simply raw, ponzu vinaigrette with fava beans and confit "pimientos del piquillo" from Lodosa Duck foie gras sorted by Robert Dupérier in Les Landes... just roasted with sesame seeds and buckwheat, kiwi from the Adour region seasoned with fresh Sancho leaves, acidity of a jus with saké The unmissable blue lobster Tandoori... carrot and citrus fruit mousseline, Lampong pepper reduction with fresh coriander and beurre noisette In season... Line-caught hake from Saint-Jean de Luz fish market... the fillet is cooked "à la nacre" and steamed in kombu leaves, green beans and Lima beans assorted with cockles, shellfish velvet sauce with fresh seaweed Free-range pigeon from 'les Landes' raised by the Dublanc household in Magescq... cooked "à la goutte de sang" on my grandfather's grill, socca filled with green chickpeas, gooseberries, Taggiasche olives, intense pigeon sauce flavoured with marjoram or Wagyu beef Grade 5 from Gunma prefecture in Japan... fillet grilled just like my grandfather used to, Romaine salad garnished with peas 'à la Française', beef tartare seasoned with fermented celtuce, beef jus (Suppl. 85€) Matured Ardi Gasna from Urkulu Valley... selected by Béñat, our cheese maker in Saint-Jean de Luz, jam of black cherries from Itxassou Like a Pavlova... Rhubarb from Mathieu Vermes... just poached with cloves, a few fresh raspberries, others in marmalade seasoned with yuzu kosho, rhubarb and raspberry sorbet, "breuil" whey made from the ewe's milk, rhubarb jus pearled with clove oil The interesting combination of chocolate and Laphroaig peated whisky... Colombian chocolate mousse from Nicolas Berger, chocolate biscuit, chocolate gavottes, caramelised cocoa bean's skins or The baba, our signature dessert... soaked in the Darroze armagnac of your choice, Ciflorette strawberries from Thibaut Pique, some fresh, some cooked in a sugar crust, others prepared like a jam from 'Vieux Garçon', Sao Tomé vanilla ice cream, chantilly cream perfumed with vanilla and juniper berries (Suppl. 18€)

Mediterranean mackerel caught for us by Mathieu Chapel... marinated then flame-seared, pumpkin pickles, seaweed condiment with "Cremona di Mostarda", ponzu with citrus and squash or Celtuce from Bruno Cayron in Provence... as a mikado played on a Tamaris oyster, Kristal caviar from the thousand island lake, oyster emulsion with fermented celtuce jus (Suppl. 55€) The cep mushroom from Bordeaux, jewel of our table in autumn... carpaccio of Lardo di Colonnata, cream of walnuts from Périgord, 'vin jaune d'Arbois' emulsion The very first calamaris of the season... just sautéed with chorizo and parsley, black and creamy acquerello rice, lemon and parsley jus, Parmigiano Reggiano emulsion The unmissable blue lobster Tandoori... carrot and confit citrus fruit mousseline, Lampong pepper reduction with fresh coriander and beurre noisette In season... Line-hake caught by our Saint-Jean-de-Luz fishermen... the fillet is cooked "à la nacre" and steamed in kombu leaves, green beans and Lima beans assorted with cockles, shellfish velvet sauce with fresh seaweed Free-range pigeon from 'les Landes' raised by the Dublanc family in Magescq... stuffed under the skin with offals, cooked "à la goutte de sang" and flambéed with "capucin", beartruth, "Lovita" plum, intense jus with molé Poblano or Wagyu beef Grade 5 from Gunma prefecture in Japan... fillet grilled just like my grandfather used to, beef "effiloché" inside a bao bun with aubergine caviar, "fondantes" chinese aubergines, beef jus seasoned with fermented green pepper (Suppl. 85€) Matured Ardi Gasna from Urkulu Valley... selected by Béñat, our cheese maker in Saint-Jean de Luz, jam of black cherries from Itxassou Like a Pavlova... Rhubarb from Mathieu Vermes... just poached with cloves, a few fresh raspberries, others in marmalade seasoned with yuzu kosho, rhubarb and raspberry sorbet, "breuil" whey made from the ewe's milk, rhubarb jus pearled with clove oil The interesting combination of chocolate and Kalamata black olives... colombian chocolate mousse and "croustade" from Nicolas Berger, chocolate and black olive sorbet, "praliné" of peanuts from Soustons in "les Landes" or The baba, our signature dessert... soaked in the Darroze armagnac of your choice, round and black fig from Bordeaux by Yannick Colombié poached in Tannat wine and black fruits, cottage cheese and fennel sorbet, chantilly perfumed with fennel seeds (Suppl. 18€)