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Degustation


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Amuse-bouche of time

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Roasted langoustines
Spring cabbage filled with the meat of the claws of crabs and Sichuan pepper, shellfish juice

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Pan fried foie gras from Lot valley
Duck Broth infused with Avèze

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Roasted Turbot from our coasts
Young chard filled with capers, tomatoes and lemon, smoked cardamom juice

Pan fried Pornic pigeon, cube of foie gras
Peas gnocchi, turnip filled with pigeon’s liver

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Selection of refined cheese

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The peach and the verveine