Skip to content Skip to footer
Contact
Gastronomy

Main courses

Close

Main courses

February 1, 2023

Gallery item
Duck confit in port sauce with creamy potato and apple sauce
Gallery item
Suckling Pig Confit with Sweet Potato Cream, Hazelnut Dirt and Roast Juice
Gallery item
Iberian Pork Loin with Parsnip Purée, Sautéed Mushrooms and Pedro Ximenez Reduction
Gallery item
Codfish Confit with Cauliflower Cream, Pumpkin Seeds and Citrus Juice
Gallery item
Veal Cheek with Truffled Parmentier and Rosemary Glazed Spring Onions
Gallery item
Boneless lamb ingot with Cous Cous and Sautéed Dates
Gallery item
Iberian pork with Cauliflower Cream, Boletus and Dehydrated Orange
Main courses of the gourmet menu

Meat or fish dish? And if you don't want to decide: keep one of each! We select each of the products of our dishes to get a spectacular and delicious dish.

Our meat specialties: Mi-cuit of foie gras with chives and vinegar vinegar, beef tenderloin with wild mushrooms or beef tenderloin with puff pastry. The veal cheeks, cheese and caramelized pear millefeuille or the leg of lamb accompanied with Provencal potatoes and a small bundle with a different and original touch. For the most demanding, the duck breast with potato and mushroom gratin.

Fish specialties: Suquet of monkfish characteristic of our area, the grouper with clams with seafood sauce or cod with garlic cream and crustaceans. Three specialties with all the flavor of the Mediterranean.

You can also propose other dishes to suit your needs or those of your guests, we are listening!

Contact