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Menu des Evêques


See menu dégustation >

See menu du Château >

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Amuse-bouche du moment

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Cadurcienne style Gnocchi

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Pike Perch
roasted then cooked in cocotte, beetroot panache
And vegetable roots, a touch of smoked oignon, Malbec reduction


Golden brown veal sweetbread,
black truffle from Lalbenque mash potatoes, laurel sauce

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Brillat Savarin
with black truffle from Lalbenque.

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Rhubarbe
like mille feuilles style, ginger cream and sorbet