Gourmet restaurant with flavors of the Gers

Entrée

Écume de laitue

Plat

Fine purée de patate douce, sauce à la menthe

Dessert

Crumble whisky, génoise cannelle, ananas rhubarbe, sorbet miel

Escargot from Ferme de Malicorne quickly cooked with garlic and parsley. Rabbit slowly preserved, drizzled with a splash of red Floc from Domaine de Bilé. Served under a herb-infused ravioli leaf. Served with a beetroot foam.

Or

Beautiful duck foie gras escalope from Ferme du Puntoun served in a Jerusalem artichoke velouté enhanced with tonka bean and truffle. Served with the first asparagus.

Or

Crispy langoustine spaghetti. Garlic and orange nougatine. Creamy garlic tourin foam.

The Granité.

The Granité.

Sea bream fillet with a meunière-style salsify and almonds. Red wine matelote from our countryside. Smoked potatoes from the siphon.

Or

Veal Lou Béthêt cooked to perfection, glazed with a soubise sauce. Some roasted panisses cooked in local fat. Square peas from the South-West with oranges and Timut pepper. Served with a jus made from a rich caramelized onion broth.

Creamy rice pudding enhanced with candied grapefruit. Beautiful white chocolate ganache. Saffron sorbet from Sébastien Gaurois in Gers.

Or

Creamy chocolate "El Jardin" from the Michel Cluizel plantation. Light and airy coconut mousse, roasted pineapple. Armagnac-infused tobacco juice crafted by us. Vanilla ice cream.

Laissez-vous guider...

Notre Chef Maxime Deschamps vous invite à découvrir sa cuisine autour d’un menu en six services Par son approche engagée de la gastronomie durable et en collaboration avec nos producteurs locaux, il créé une expérience unique en s’inspirant des saisons C’est avec plaisir que nous adapterons le menu en fonction de vos incommodités. Ce menu est servi pour l’ensemble des convives. « Le plaisir de la table est de tous les âges, de toutes les conditions, de tous les pays et de tous les jours » Jean-Anthelme Brillat-Savarin (1755-1826)

Let us guide you...

Our Chef Maxime Deschamps invites you to discover his cuisine through a six-course menu. With his committed approach to sustainable gastronomy and in collaboration with our local producers, he creates a unique experience inspired by the seasons. We are happy to adapt the menu according to your dietary restrictions. This menu is served for all guests. "The pleasure of the table is for all ages, all conditions, all countries, and all days." Jean-Anthelme Brillat-Savarin (1755-1826)

Apetizers

Beef filet

Or

Fish of the day

Assortment of sorbets and ice cream