ONLINE BOOKING

Best prices guaranteed

Date of arrival

Date of departure

Person(s)

Restaurant

Welcome to the Restaurant Ayguelade.

White tablecloths and tables set up with care in the dining room in soft and acid colors.

A balance between tradition and modernity for this century-old house that has been renewed over the years.

A cozy and comfortable place to discover the gourmet cuisine of Baptiste Lartigau.

Closing days restaurant

Low season : Friday, Saturday for the lunch and Sunday for dinner.

 

Possibility of privatization for your family celebrations and group events.

 

Patio...

The Patio de l'Ayguelade invites you to its tables in a soft atmosphere bathed in light.

At lunchtime comfortably installed for moments of gourmandises and conviviality.

 

In the evening the Patio lights up of soft lights arranged here and there.

Chefs Cuisine

Fresh and seasonal gourmet cuisine ...

 

Francis Lartigau, Maître Restaurateur, propose an authentic cuisine made with fresh seasonal products.

Faithful to tradition, he has pursued the family process that has been going on for three generations, promoting the protection of the terroir and small local producers.

 

The cuisine is based around inventive recipes, combinations of flavors, cooked meats and fair seasonings.

Freshness Menu €22

Menu offered for lunch and dinner except Sunday lunch and holidays

 

Garbure béarnaise local vegetable soup with ham
Egg 64°c, siphon mustard onions old, feet of pig and lime
---
Paleron (beef) crispy fondant creamy carrots, braised sweets, kumquat roasted peanuts
Daily fish returning market, in hazelnut butter, leeks poached pencils, Grenoble sauce
---
Selection of cheeses from the valley, black cherry jam and fruit paste
Baba with exotic fruits / pineapple / passion mango sorbet
Rice pudding / honey / blood oranges / frech cheese sorbet


Child Menu

Sausage - Burger or silver of duck confit (suppl. 2€)
Chips or linguines pasta

----

Ice cream or flan

Seasons Menu €29

Menu during the season at  29 €  or  Card
    

Entrance at 10 €

Garbure Béarnaise local vegetable soup with ham
Marinated trout with citrus fruits, hummus, olive crumble, wasabi cottage cheese
Beef ravioles with blackcurrant, eaten miso pearl mushrooms, arugula and chestnuts
Crispy goat cheese, cereals and jelly Espelette pepper
Homemade Foie Gras, ginger pear chutney, toasted country bread  suppl. 4 €

----

Dishes at 18 €

Roasted duck fillet with timut pepper, beetroot, granola and gingerbread
Returning from market fresh fish, tandoori celery puree, dill oil
Farmer’s veal with shiitake, slightly smoked eggplant caviar, mustard  suppl. 3 €
Sweetbreads with Madeira sauce  suppl.4 €

----

Dessert at 6 €

Selection of cheeses from the valley, black cherry jam and fruit paste
Baba with exotic fruits / pineapple / passion mango sorbet
Rice pudding / honey / blood oranges / frech cheese sorbet
Praliné , Russian, speculos ice cream dumpling
Chocolate feuillantine, caramel coulis, caramel ice cream

 

 

Gourmet Menu 38€

Menu au fil des saisons à 30€
(proposé uniquement le dimanche)

 

Mise en bouche de saison

---

Oeuf 64°, émulsion piperade copeaux fromage, vierge au chorizo, finger pieds de cochon

Asperges vertes, truite fumée, houmous de pois chiche, vierge de coriandre

Pressée de foie gras, jurançon en gelée, chutney abricot infusé au romarin (suppl. 4€)

---

Filet de julienne, fenouil confit à l’orange, carottes vin jaune jus d’ail

Suprême de volaille, courgettes cuites sur le foin, crème maïs grillé, fruits du mendiant

Ris de veaux jus de madère à l ‘ancienne (jeunes bovins) chou pak choï, petits pois (suppl. 4€)

---

Sélection de fromage de la vallée, confiture cerises noires et pâte de fruits

Pavé de praliné Russe maison, quenelle glace spéculos

Framboises / Pain de Gène / Poire / Gingembre

 

Etant donné que nous travaillons uniquement des produits de saison et frais, certains de nos plats peuvent être modifiés ou changés

 

Vegan Menu €25

   

Crispy goat cheese, cereals and jelly Espelette pepper

---

Homemade omelet and selection of vegetables

---

Selection of desserts