Gourmet discovery by Baptiste Lartigau

In the kitchen..

With a rich experience with renowned restaurants in France, Baptiste LARTIGAU succeeds his father Francis and offers you creative and elegant cuisine.

A fair balance between tradition and modernity in order to perpetuate the notoriety of this family business for four generations.

The reduced choice of dishes and cuisine produced according to the market guarantee the freshness and authentic taste of the products.

“Sharing the passion for local products ..”

To accommodate you..

Every day except Friday for lunch and dinner, Saturday for lunch and Sunday for dinner outside the summer season.

DISCOVER THE RESTAURANT MENU

Seasonal Menu

For Lunch
Starter + Main course + Dessert 27€ | Starter + Main course or Main course + Dessert 23€
For lunch except on Sunday for lunch and holidays

STARTER

Ecuelle de Garbure Béarnaise cooked in camot from the country.

Foccacia with olive oil, smoked trout, sour cream.

Foie gras, candied caramelized apples, orange chutney with spices, Jurançon gel (supplement 4€)

MAIN COURSE

Fish from the auction, spelled risotto, chorizo ​​and cockles, smoked bacon emulsion, kumquat confit, glasswort

Filet mignon de porc au Tandoori, polenta de maïs Grand Roux, tomates confites, caviar d’aubergines, tuile Parmesan et Savora

DESSERT

Selection of cheeses from the valley, black cherry jam.

Praline pavé, homemade Russe cake, hazelnut ice cream


Madagascar vanilla mousse, rhubarb, strawberries and raspberries, Tonka bean ice cream, olive oil

For Dinner
Starter + Main course + Dessert 32€ | Starter + Main course or Main course + Dessert 26€

STARTER

Ecuelle de Garbure Béarnaise cooked in camot from the country.

Crispy egg, barbecued asparagus, rouille sabayon, marinated beef tataki, mustard seeds

Veal from our valleys confit Tonnato, Philidelphia sorbet, capers, bread tuile, pickled radish and shavings of Comté cheese

Foie gras, candied caramelized apples, orange chutney with spices, Jurançon gel (supplement 4€)

MAIN COURSE

Fish from the auction, spelled risotto, chorizo ​​and cockles, smoked bacon emulsion, kumquat confit, glasswort

Veau fermier rôti et laqué, polenta de maïs Grand Roux, tomates confites, caviar d’aubergines, tuile Parmesan et Savora


Echine de cochon Ibérique cuisinée pour 2 personnes, pommes de terre écrasées à l’ail des ours, asperges snackées, oignons nouveaux et jus (supplément 4 €/personne)

DESSERT

Selection of cheeses from the valley, black cherry jam.

Praline pavé, homemade Russe cake, hazelnut ice cream.

Creamy chocolate, crispy puffed rice, feurillantine and praline, Baileys ice cream

Madagascar vanilla mousse, rhubarb, strawberries and raspberries, Tonka bean ice cream, olive oil

SUNDAY MENU
Starter + Main course + Dessert 34€
THIS MENU IS GIVEN AS AN EXAMPLE AND MAY CHANGE REGULARLY (non-contractual information)

STARTER

Ecuelle de Garbure Béarnaise cooked in camot from the country.

Crispy egg, barbecued asparagus, rouille sabayon, marinated beef tataki, mustard seeds

Veal from our valleys confit Tonnato, Philidelphia sorbet, capers, bread tuile, pickled radish and shavings of Comté cheese

Foie gras, candied caramelized apples, orange chutney with spices, Jurançon gel (supplement 4€)

MAIN COURSE

Fish from the auction, spelled risotto, chorizo ​​and cockles, smoked bacon emulsion, kumquat confit, glasswort

Veau fermier rôti et laqué, Polenta tomates confites gratinée, caviar d’aubergines, tuile de Parmesan et Savora

Echine de cochon Ibérique cuisiné pour 2 personnes, pommes de terre écrasées à l’ail des ours, asperges blanches snackées, oignons nouveaux, jus (supplément 4 €/personne)

DESSERT

Selection of cheeses from the valley, black cherry jam.

Praline pavé, homemade Russe cake, hazelnut ice cream.

Mousse vanille de Madagascar, nage de rhubarbe, fraises et framboises, glace à la fève de Tonka, huile d’olive

Crémeux chocolat de l’île de San Tomé de la maison Diogo Vaz, croustillant de riz soufflé, feuillantine et praliné, glace Baileys, fleur de sel

CHILD MENU
Starter + Main course + Dessert 12€ ( Up to 12 years old )

STARTER

Plate of charcuterie

MAIN COURSE

Chopped steak
ou
Duck confit sleeve, fries or pasta

DESSERT

Frozen dessert
ou
Home-made Bask Cake

To be discovered on the dining room or patio side