Marbled beef cheek with foir gras, salt flower and mesclun
Ballotine of guinea fowl with figs, autumn salad
Creamy green asparagus soup, organic slow-cooked egg, served with asparagus and parmesan flakes.
Roast lamb from the Pyrenees cooked in a herb crust, served with seasonal vegetables.
Free-range veal fillet served with morel mushrooms from the local mountains and a Couseran-cheese gratin.
Grilled rib steak served with fromage blanc tartare sauce, and stir-fried seasonal vegetables.
Sétoise monkfish stew served with julienned vegetables.