Restaurant Gaya

A lunch formula offering a choice of dishes according to your appetite. Enjoy creative and refined market cuisine.

Fresh, quality oysters, served raw (natural) or Gaya style. Accompanied by crispy rye bread and seaweed-flavored butter.

A rich and flavorful country terrine. Served with a sweet onion jam to balance the meat's taste.

Assortment of fine shellfish (abalone, clams, razor clams) delicately prepared. Accompanied by a vegetable jelly and an original iodized ice cream.

Thin slices of marinated raw sea bream. Served with a sweet and tangy parsnip puree and crunchy romanesco broccoli.

Fresh scallops, cut and seasoned. Accompanied by a fish preparation and radishes for freshness.

A complex terrine combining fish (ray, smoked haddock) and meat (pig's ear) with vegetables. Served with a tangy sauce.

Snails cooked in parsley and garlic butter. Served on braised endives with smoked bacon bits.

Soft-boiled egg prepared using a precise method, accompanied by langoustines and small button mushrooms. A delicate and technical starter.

A rich dish combining meat (foie gras, Morteau sausage) and seafood (oysters). Served with root vegetables.

Squid sautéed with fermented garlic. Accompanied by red rice and spicy Basque sausage.

Creamy and flavorful sea urchin soup. Garnished with small vegetables and served with a savory biscuit with liver.

Large prawns cooked in sherry. Served with fragrant cauliflower and raw endives.

Fine fish terrine (red mullet) accompanied by a pollack preparation and Japanese turnips.

Tender artichoke heart served with vinaigrette shellfish and a tangy mustard ice cream.

Langoustines served at different temperatures with a marine jelly and melting leeks.

Porcini mushrooms and snails served in a creamy and smooth soup.

Cod served with a rich béarnaise sauce, accompanied by sweet onions and Chinese cabbage.

Squid seasoned with Basque chili. Served with colorful carrots and orange-marinated red tuna.

Fine poultry livers served with a sweet and savory onion compote. Accompanied by thin toast and parsley butter.

Generous assortment of fresh seafood (oysters, crustaceans, shellfish) to share.

White fish fillet with crispy skin. Served with marinated onions and a slightly bitter Italian salad with anchovies.

Refined stew combining sweetbreads, seafood, and white fish. Accompanied by seasonal vegetables and olives.

Crab meat prepared with cod and wild coastal herbs. A delicate marine dish.

Whole sole cooked in brown butter and lemon, to share. Served with green vegetables and melting potatoes.

Breton lobster cooked with Asian flavors (ginger, lemongrass). Served with a fragrant bisque and tangy rice.

Tender pork fillet glazed with orange and herbs. Served with sweet and sour red cabbage and ancient roots.

Grilled Jersey beef cut. Served with thin smoked fries, carrots, and a creamy tarragon sauce.

Traditional potato and cream gratin revisited. Served with mustard ice cream and a salad for contrast.

White fish fillet served with spring onions and juicy bouchot mussels.

Wild turbot delicately poached in butter. Accompanied by wild mushrooms and walnuts.

Pan-seared langoustines. Served on a smooth and sweet eggplant puree.

Roasted game poultry fillet with maquis herbs. Accompanied by fermented cabbage and winter garnish.

Tender beef fillet seasoned with exotic pepper. Served with a tomato sauce and potato gratin.

Roasted lamb medallions with herbs. Accompanied by melting rocket and crispy potato croquettes.

Selection of seasonal aged cheeses, served with condiments (jams, dried fruits) to accompany.

Textured dessert with crunchy ancient grains. Served with an alcoholic preparation and citrus marmalade.

Light and tangy lemon dessert, accompanied by sweet roasted pineapple.

Restaurant's signature apple tart. Served with a poppy seed flavored whipped cream.

Vanilla variation in several forms (ice cream, confectionery). A very fragrant and sweet dessert.

Quince and macaron biscuit dessert. Accompanied by a fresh and tangy white cheese sorbet.

Frozen caramel dessert, enhanced with candied black olives for an original sweet and savory touch.

Rich chocolate cake. Served with blackcurrant berries for acidity.

Small licorice-flavored sweets or petit fours.

High-quality artisanal chocolate bar, ideal for sharing at the end of the meal.

Toasted dried fruits coated in crunchy caramel.